How To Make Capsicum Paneer Masala Dosa?
This Masala Dosa is a kid friendly stuffed dosa that uses two classics made for each other ingredients namely, capsicum and paneer. Capsicum paneer masala dosa happened on a day when i had too little capsicum and paneer to make kadai paneer. I m a South Indian who loves her dosas like every other south Indian worth her name does. Like carrot and peas, Like son and father. That s how south Indians and dosa are.
I am proud to be that way. Healthy, filling, yummy and easy to make. Dosa, The South Indian Crepes. Amma moru morunu dosa pannu ma…. I remember telling my mom.( amma, please make crispy dosas) But, when I got married, I couldn’t make a dosa without a tear or two and then I realized how mean I had been to my mom. After a year, I managed to make those beautifully golden crisp Dosas finally.
When i did master the art of making perfectly round and golden brown dosa, i went on to experiment with different fillings to create masala dosas. This dosa is something that happened on the go. I threw in what i felt like, stirred in some capsicum and crumbled paneer and that s how this wicked masala dosa was born. And so I thought why not share the recipe here.
I must mention here that this capsicum paneer masala dosa is inspired from all those masala dosas that i have devoured at the Annapoorna restaurant back home. They make delicious dosas with all kinds of filings ranging from okra to mushrooms. But paneer is a kids favorite there and i m sure even your kids at home will love this version of masala dosa.
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Capsicum Paneer Masala Dosa
- For the batter
- Par boiled rice 4 cups soaked overnight in water
- Urad dal whole 1 cup and a little more soaked overnight
- Fenugreek seeds 3 tablespoon soaked overnight
- All the above must be soaked seperately.
- For the stuffing
- Panner 150 g crumbled
- Capsicum 1 medium size chopped finely
- Onion 1 large chopped fine
- Tomato Ketchup 1 tablespoon
- Chilli powder 2 teaspoon
- Turmeric powder a large pinch
- Garam masala ½ teaspoon
- Coriander powder 1 teaspoon
- Mustard seeds 1 teaspoon
- Fennel seeds 1 teaspoon
- Urad dal 1teaspoon
- Curry leave a sprig
- Ginger garlic paste 1 teaspoon
- Oil 1 and ½ tablespoon
- Cilantro for garnish
- To make the batter, Grind the urad dal and fenugreek together first. When you make a ball out of the urad dal batter, it should be able to float in water without disintegrating. It will take you 25 mins.
- Then grind the rice for about 25 to 30 mins. Mix the urad dal and the rice mixture together, add salt and leave it to ferment for 8 to 10 hours. Dosa always tastes best when the batter is fermented. Now that the batter is ready, lets prepare the stuffing.
- For the stuffing, heat oil in a kadai.
- Pop the mustard and quickly tip the fennel seed, curry leaves and urad dal.
- Once the dal begins to brown, add the ginger garlic paste and saute for 30 secs.
- Add the onions and saute until pink and aromatic.
- Next add the tomato ketchup along with the turmeric powder and all the spice powders.
- Add salt and mix well.
- Now add the capsicum and saute for 3 mins. Next add the crumbled paneer and combine gently but well. Now, garnish with cilantro.
- To make the capsicum paneer masala dosa, Heat a girdle or a tawa.
- Spread one ladle of dosa batter evenly on the tawa and wait for the dosa to become brown and crisp.
- Make sure its well cooked and spread the required amount of stuffing. Fold the dosa and serve with coconut chutney or tomato chutney or peanut chutney.
- Makes a very good breakfast or dinner meal. Filling and healthy.