Cheesy Paneer Millet Dosa

Name: How to Make Cheesy Paneer Millet Dosa | Easy & Delicious Cheesy Paneer Millet Dosa Recipe
Total time: 20 min
Yield: 3
Cuisine: north-indian

#BP26 Cheesy Paneer Millet Dosa is a nutritious twist on the classic South Indian dosa. The dosa batter is made from millets like foxtail or little millet instead of rice, which makes it gluten free and high in fiber. It is stuffed with a flavorful filling of spiced paneer, vegetables, and melted cheese. The dosa turns golden and crisp outside while the paneer filling is soft and cheesy inside. It is a wholesome meal for breakfast or dinner. Usually served with sambar like in the photo.

prep time 20 Mins

cook time 25 Mins

chef Anushree Anindita Nayak

Step 1

Wash and soak millet, urad dal and fenugreek seeds together for 6 to 8 hours.

Step 2

Drain and grind to a smooth batter using little water. Add salt. Ferment for 8 to 10 hours.

Step 3

For filling, heat oil in a pan. Add onion and sauté till soft.

Step 4

Add ginger garlic paste, capsicum and tomato. Cook for 2 minutes.

Step 5

Add turmeric, red chili powder, garam masala and salt. Mix well.

Step 6

Add crumbled paneer and coriander. Cook for 2 minutes. Turn off heat and let it cool slightly.

Step 7

Heat a dosa tawa. Pour one ladle batter and spread in a thin circle.

Step 8

Drizzle oil on edges. Cook till the base is crisp and golden.

Step 9

Spread 2 to 3 tablespoons of paneer filling on one half. Add grated cheese on top.

Step 10

Fold the dosa to cover the filling. Cook for 30 seconds so cheese melts.

Step 11

Serve hot with sambar.

Calories 260 Kcal

Total Fat 12 g

Carbs 28 g

Protein 12 g

ESSENTIAL ITEMS

1.5 cup for dosa batter: foxtail millet or little millet

0.5 cup urad dal

0.5 tsp fenugreek seeds

as per taste salt

as required water

200 gm for paneer filling: paneer, crumbled

1 chopped onion small

0.25 cup capsicum

1 chopped tomato

1 tsp ginger garlic paste

0.25 tsp turmeric powder

0.5 tsp red chili powder

0.5 tsp garam masala

2 tbsp coriander leaves

as per taste salt

1 tbsp oil

0.5 cup cheese, grated mozzarella or processed

Recipe by:

Anushree Anindita Nayak

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