Paneer-Stuffed Dosa

⏱ 20 min (using pre-fermented batter from recipe 1, thinned)🍽 2 (makes 4 stuffed dosas) लोगों के लिए💪 ~14g per serving🧈 मध्यम फैट

सामग्री

Fermented rice-urad or rice-moong batter (recipe 1), thinned with a little water to dosa consistency, 300 g
paneer 150 g, crumbled
boiled potato (aloo) 30 g, mashed
carrot 2 tbsp, grated
cumin seeds 1/2 tsp
hing a pinch
coriander leaves 1 tbsp
salt to taste
oil 1 tsp

Warm 1/2 tsp oil in a small pan, add cumin and hing, then the crumbled paneer, mashed potato, and carrot. Cook 2-3 minutes on low heat until soft and combined. Season with salt.
Heat tawa, pour a ladle of the thinned batter, and spread into a medium dosa.
Drizzle oil, and cook 2 minutes until the base is golden and the edges crisp slightly.
Spoon 2-3 tbsp of the paneer filling along the centre.
Fold the dosa over the filling into a half-moon or roll, pressing gently. Cook 1 more minute. Serve hot.

वैरिएशन: stir 1 tbsp coconut cream into the filling for a richer taste with no dairy cream involved.