Paneer Dosa - Easy Paleo Recipes

Ingredients

• 200 gpaneer
• 40 g (½ cup)grated coconut
• to tastesalt
• ½ tspcumin seeds
• 2–3green chillies
• to roastghee

Instructions

1. 1

   Crumble the paneer

   Put the paneer in a mixer jar and blend on low speed until soft and crumbled.

2. 2

   Grind the mixture

   Add the grated coconut and green chillies. Grind to a smooth paste without adding water.

3. 3

   Season the batter

   Transfer the paste to a bowl and mix in salt and cumin seeds.

4. 4

   Rest the batter

   Set the mixture aside for one or two hours.

5. 5

   Heat the tawa

   Set a tawa over the smallest burner and heat it on a low flame.

6. 6

   Shape the dosa

   Take one-third of the thick batter and, using a wet hand, spread it into a thick dosa. It will spread further as it heats.

7. 7

   Cook the first side

   Add ghee around the edges and wait at least 5 minutes before trying to turn the dosa.

8. 8

   Check the base

   Check whether the base is crisp; if it is not, cook it for another couple of minutes.

9. 9

   Loosen and flip

   Gently loosen the dosa from the pan, then flip it.

10. 10

    Cook the second side

    Cook the other side for two or three minutes.

11. 11

    Serve hot

    Lift the dosa onto a plate and serve hot with chutney.

What is paneer dosa?

Dosa is a South Indian dish, especially associated with Tamil Nadu, usually made as a thin pancake from a fermented rice-and-lentil batter. This version is a thicker, grain-free take: paneer and coconut form the batter, with green chilli and cumin for savoury flavour.

The mixture is cooked in portions on a tawa rather than spread into a very thin crepe. A low flame gives the thick centre time to cook while the base turns crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 9g protein, 2g carbs, 19g fat.

Paneer supplies most of the protein and much of the fat, while coconut and the ghee used for roasting add further fat; the recipe contains very little carbohydrate. Serve a dosa with chutney and a generous portion of vegetables to make the plate more varied. Nutrition is an estimate because the amount of ghee and salt is not specified.

The paneer and coconut batter

Paneer: blend it on low speed until soft and crumbled before adding the other ingredients. This helps it combine into a workable paste without needing extra liquid.

Coconut: grind it with the chillies until smooth. Keep water out of the mixture, as the recipe relies on a thick batter to hold its shape.

Resting and seasoning

Rest: leave the seasoned batter for one or two hours as directed. This is a resting period, not a fermentation step.

Seasoning: add salt and cumin seeds after grinding. Taste and adjust the salt before cooking, bearing in mind that the dosa will be served with chutney.

Shaping with a wet hand

Wet hands: dampen your hand before handling the thick mixture so it is easier to spread on the tawa. Shape one-third of the batter into a thick round rather than aiming for a thin dosa.

Room to spread: the batter will spread as it heats, so leave space around it in the pan. Work gently to keep the dosa together.

Low heat and crispness

Low flame: use the smallest burner and keep the heat gentle. The dosa needs time to cook through without its base browning too quickly.

First side: allow at least 5 minutes before testing it with a dosa turner, then check for a crisp base. If it is still soft, give it another couple of minutes before loosening.

Second side: once flipped, it needs only two or three minutes according to the method. Lift it carefully when cooked.

Serving the dosa

Serve the dosas hot, while their bases are crisp. Chutney is the suggested accompaniment; a fresh, tangy chutney works well alongside the rich paneer and coconut.

Cook the dosas in batches, using one-third of the batter for each. Keep the remaining mixture ready while each portion cooks slowly.

Recipe notes & tips

• Use a small burner and keep the flame low throughout cooking.
• Wet your hand before spreading the thick batter.
• Use one-third of the batter for each dosa, as directed.
• Wait at least 5 minutes before testing whether the first side is ready to turn.
• Add a little more cooking time if the base is not yet crisp.
• Loosen the dosa gently before flipping to help keep it intact.

Variations

• Adjust the heat: use two green chillies for a milder dosa or three for more heat.
• Cumin flavour: lightly crush the cumin seeds before mixing them in for a more pronounced flavour.
• Coconut texture: leave some coconut slightly coarse rather than grinding the mixture completely smooth.
• Chutney pairing: serve with a chutney of your choice alongside the hot dosa.
• Ghee amount: use only enough ghee to coat the edges if you prefer a less rich result.

Common mistakes to avoid

• Adding water: it can make the batter too loose; grind the paneer, coconut and chillies without water.
• Using high heat: the base may brown before the thick centre cooks; keep the tawa on a low flame.
• Spreading too thinly: the mixture is intended to form a thick dosa; use a damp hand and shape it gently.
• Turning too soon: the dosa may break before its base is crisp; wait at least 5 minutes, then check.
• Forcing the flip: a stuck dosa can tear; loosen it gently from the pan first.

How to store

Refrigerate leftover cooked dosas in an airtight container for up to 2 days. Reheat in a pan over low heat until warmed through, turning once; the base may be less crisp than when freshly cooked.

Frequently asked questions