Palak Paneer Dosa
by Tarla Dalal

palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa | with 58 amazing images.

palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa is so tasty that visitors to the city of Mumbai carry fond memories of these, and want to try them in their own kitchens all over the world. Learn how to make paneer palak dosa.

To make palak paneer dosa, first make the palak paneer stuffing. For that blanch the spinach and blendit into a paste. Then heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the garlic, ginger and green chillies, mix well and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 2 minutes, while stirring occasionally. Add the spinach purée and 3 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the garam masala and fresh cream, mix well and cook on a medium flame for 30 seconds, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Switch off the flame, divide the filling into 5 portions and keep aside. Then make the dosas, for that, heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour ½ cup of batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa. Spread 1 tsp of butter all over the dosa and cook on a medium flame till the dosa turns light brown in colour. Place a portion of the prepared palak paneer stuffing in the center and fold the dosa from 2 sides and press gently. Repeat steps 1 to 4 with the remaining batter and stuffing to make 4 more dosas. Serve the palak paneer dosa immmediately.

Mumbai’s roadside food is always in tune with people’s preferences, and offers some dishes that are unique to the Mumbai food scene and much-loved by the people there. The Mumbai roadside paneer palak dosa is one such marvellous creation.

Palak and paneer is an evergreen combo, be it in the form of a gravy, rice, sandwich or whatever. The duo comes together as a stuffing for these tasty paneer palak dosa, with the able support of tomatoes, onions and some masalas.

This paneer palak dosa tastes absolutely heavenly – creamy, moderately spicy and totally scrumptious. Serve it hot and fresh. You are also sure to enjoy other roadside foods like Schezuan Chopsuey Dosa or Paneer Chilly Dosa.

Tips for palak paneer dosa. 1. Chop the paneer pieces small to medium. 2. You should also make sure that the palak paneer stuffing is of the right consistency. If it is too thin, the dosas will become soggy and tear. 3. Spread the stuffing on the dosa only after it is light brown in colour, else the dosa might stick to the tava.

Enjoy palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa | with step by step photos.

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Palak Paneer Dosa recipe - How to make Palak Paneer Dosa

For Palak Paneer Dosa
2 1/2 cups dosa batter
5 tsp butter

For The Palak Paneer Stuffing
4 cups chopped spinach (palak)
3/4 cup chopped paneer (cottage cheese)
1/2 tbsp oil
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
5 tbsp finely chopped tomatoes
salt to taste
1/2 tsp garam masala
2 tsp fresh cream

Method
For the palak paneer stuffing

Boil water in a deep non-stick pan, add the spinach, mix well and cook for 2 to 3 minutes on a medium flame, stirring occasionally. Drain, refresh with cold water and keep aside to cool completely.
Transfer to a mixer and blend till smooth. Keep aside.
Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the garlic, ginger and green chillies, mix well and sauté on a medium flame for 1 minute.
Add the tomatoes and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 2 minutes, , while stirring occasionally.
Add the spinach purée and 3 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the garam masala and fresh cream, mix well and cook on a medium flame for 30 seconds, while stirring occasionally.
Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
Switch off the flame, divide the filling into 5 portions and keep aside.

How to proceed

To make palak paneer dosa, heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
Pour ½ cup of batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.
Spread 1 tsp of butter all over the dosa and cook on a medium flame till the dosa turns light brown in colour.
Place a portion of the prepared palak paneer stuffing in the center and fold the dosa from 2 sides and press gently.
Repeat steps 1 to 4 with the remaining batter and stuffing to make 4 more dosas.
Serve the palak paneer dosa immediately.

Nutrient values (Abbrv) per plate

Energy	335 cal
Protein	8.4 g
Carbohydrates	19.6 g
Fiber	2.9 g
Fat	24.8 g
Cholesterol	45 mg
Sodium	190.7 mg

Click here to view calories for Palak Paneer Dosa

Palak Paneer Dosa recipe with step by step photos

If you like palak paneer dosa

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For the dosa batter

To make dosa batter recipe | South Indian dosa batter | dosa batter at home | Take a deep bowl and put the urad dal into it.
Add the fenugreek seeds into the bowl. Adding fenugreek seeds to dosa batter helps in the process of fermentation. Some people add cooked rice (about 2 tbsps) for the same reason. Adding cooked rice also makes the final product crispier.
Add water.
Wash the urad dal well with water to get rid of impurities if any. Drain it.

Enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
Drain the urad dal and fenugreek seeds using a stainer. They must have become soft enough to be ground to a paste.
Transfer the soaked and drained urad dal and fenugreek seeds to a mixer jar.
Add approx. 1 cup of water. Do not add all water at once, start with lesser amount and add water as needed. Traditionally, a stone grinder is used to prepare idli/dosa batter. If you have one, make use of it or you can also make use of a wet grinder or mixer grinder like us. Ensure the batter does not warm up while grinding. If your mixer jar gets heated quickly, make use of cold water while grinding. This will prevent the idly from turning hard.
Blend to a smooth paste.

Put this mixture into a deep bowl and keep aside.
Similarly, wash the par-boiled rice with water.
Also, wash the raw rice well.
Put both the rice into another deep bowl. Add the thick beaten rice into the bowl. Adding Poha or thick beaten rice to the dosa batter will make the dosas lighter.
Add enough water into the bowl to submerge all ingredients and mix well.

Cover the bowl with a lid and keep it aside to soak for at least 4 hours.
Now, drain the soaked par-boiled rice, raw rice, and thick beaten rice using a strainer.
Transfer this to a mixer and blend to a smooth paste using approx. 1 cup of water. Make sure that the grains are ground to perfection.
Now, put the mixture into the same bowl of the urad dal batter mix well.
Add the salt to taste and mix well.

Cover the batter with a lid and keep the dosa batter | South Indian dosa batter | dosa batter at home | aside to ferment in a warm place for at least 12 hours.
Once fermented, mix the dosa batter very well.
Use the dosa batter | South Indian dosa batter | dosa batter made at home | immediately to make dosas or store the batter in an air-tight container and refrigerate. The dosa batter will stay fresh for at least 1 week if refrigerated. Right before you make Dosas, you might have to add more salt and water to adjust the consistency. If the batter becomes too runny, you can add semolina/rice flour little by little and mix well till you get the right consistency. Adding semolina also gives a beautiful color to the dosas. However, some people add about a teaspoon of sugar for the colour.

How to make spinach puree for palak paneer stuffing

For the palak paneer stuffing, we need spinach.
Clean and wash the spinach leaves in water.

Then chop the spinach leaves. We need 4 cups chopped spinach (palak).
Boil enough water in a deep non-stick pan and add the chopped spinach.
Mix well and cook for 2 to 3 minutes on a medium flame, stirring occasionally. Remember that we have to only blanch the spinach and not cook it.
Drain the spinach using a sieve or a colander.
Refresh the blanched spinach with cold water. This is to arrest further cooking of the spinach. Keep aside to cool completely.

Transfer into a mixer and blend till you get a smooth spinach puree. Keep aside.

For palak paneer stuffing

To make palak paneer stuffing for palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa, transfer the chopped and blanched spinach into a mixer jar and blend till smooth. This is how the spinach paste looks after blending. Keep aside.
Then heat 1/2 tbsp oil in a deep non-stick pan.
Add 1/2 cup finely chopped onions.
Sauté the onions on a medium flame for 2 minutes. They will turn light brown in colour.

Add 1 tsp finely chopped garlic (lehsun).
Add 1/2 tsp finely chopped ginger (adrak).
Add 1 tsp finely chopped green chillies.
Mix well and sauté on a medium flame for 1 minute. The aroma of these being sautéed is very tempting.
Add 5 tbsp finely chopped tomatoes.

Add salt to taste.
Mix well and cook on a medium flame for 2 minutes. Keep mashing it with the back of a spoon and stirring occasionally. This is to get a uniform cooked mixture.
Add the spinach purée.
Add 3 tbsp of water to adjust the consistency of the mixture.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Add 1/2 tsp garam masala.
Add 2 tsp fresh cream. This adds a shine and a creamy texture to the palak paneer stuffing for palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa.
Mix well and cook on a medium flame for 30 seconds, while stirring occasionally.
Finally add 3/4 cup chopped paneer (cottage cheese). Prefer to chop small to medium sized pieces.
Mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.

Switch off the flame, divide the filling of palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa into 5 portions and keep aside.

For the palak paneer dosa

For the palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa, heat a non-stick tava (griddle).
Sprinkle a little water on it (it should sizzle immediately).
Wipe off using a piece of cloth.
Pour ½ cup of dosa batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.

Spread 1 tsp of butter all over the dosa.
Cook the dosa on a medium flame till the dosa turns light brown in colour.
Place a portion of the prepared palak paneer stuffing in the centre of the dosa.
Fold the palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa from 2 sides and press gently.
Repeat with the remaining batter and stuffing to make 4 more dosas.