Paneer butter masala dosa is a delicious fusion dish that combines the crispy, golden dosa from South India with the rich, creamy, and mildly spiced paneer butter masala from the North. It’s a hearty and satisfying meal that works for breakfast, lunch, or dinner, offering a unique twist on two beloved classics. The contrast between the crisp dosa and the velvety, tangy paneer filling makes every bite exciting and comforting.
Ingredients
- For the dosa batter:
- 1 cup (200 g) short-grain rice (or idli rice)
- 1 cup (200 g) urad dal (split black gram, husked)
- 1/2 teaspoon fenugreek seeds (methi)
- 1/2 teaspoon salt
- Water, as needed (about 1.5 cups / 360 ml)
- Oil or ghee, for cooking dosas
- For the paneer butter masala filling:
- 2 tablespoons (30 g) butter or ghee
- 1 tablespoon (15 ml) oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1 tablespoon (15 g) ginger-garlic paste
- 2 medium tomatoes, pureed (about 1 cup / 240 ml)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 cup (120 ml) heavy cream (or cashew cream for a lighter option)
- 200 g (7 oz) paneer, cubed or crumbled
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
- Salt, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Soak the rice and dal: Rinse the rice, urad dal, and fenugreek seeds together in a large bowl. Add enough water to cover by 2 inches (5 cm) and soak for at least 4–6 hours, or overnight.
- Grind the batter: Drain the soaked mixture and grind it in a wet grinder or high-speed blender, adding water a little at a time, until you get a smooth, fluffy batter that is slightly thicker than pancake batter. Transfer to a large bowl, add salt, and mix well.
- Ferment the batter: Cover the bowl with a lid or plastic wrap and let it ferment in a warm place (about 75–80°F / 24–27°C) for 8–12 hours, or until it has doubled in volume and is bubbly. The batter should have a slightly sour aroma.
- Make the paneer butter masala: Heat butter and oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5–6 minutes.
- Add the ginger-garlic paste and cook for 1 minute until fragrant.
- Add the tomato puree, turmeric, red chili powder, coriander, and garam masala. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the masala.
- Reduce heat to low and stir in the heavy cream. Cook for 2–3 minutes until the sauce is smooth and slightly thickened.
- Add the paneer cubes and crushed kasuri methi. Stir gently to coat the paneer with the sauce. Season with salt to taste. Simmer for 5 minutes, then remove from heat. Keep warm.
- Cook the dosas: Heat a non-stick tawa or large skillet over medium-high heat. Once hot, sprinkle a few drops of water on it – if they sizzle and evaporate immediately, it’s ready.
- Pour a ladleful of dosa batter (about 1/2 cup / 120 ml) onto the center of the tawa. Using the back of the ladle, spread it in a circular motion to form a thin, even layer.
- Drizzle a teaspoon of oil or ghee around the edges. Cook for 1–2 minutes until the bottom turns golden brown and crisp.
- Place a generous spoonful (about 2–3 tablespoons) of the paneer butter masala filling in the center of the dosa. Fold the dosa over the filling to form a half-moon or roll it up.
- Transfer to a plate and serve hot. Repeat with the remaining batter and filling.
Tips
- Batter consistency: If the batter is too thick, dosas will be thick and doughy; if too thin, they will be brittle. It should be pourable but coat the back of a spoon.
- Fermentation: In cooler climates, place the batter in an oven with the light on or in a warm spot to help fermentation. If it doesn’t rise, it may need more time.
- Paneer texture: Use fresh, firm paneer. If using store-bought, soak cubes in warm water for 10 minutes before adding to the sauce to keep them soft.
- Make ahead: The dosa batter can be made up to 3 days ahead and stored in the refrigerator. The paneer filling can be made 2 days ahead and reheated.
Serving Suggestions
Serve the dosas hot with coconut chutney, tomato chutney, or a simple onion salad (thinly sliced red onion with lemon juice and salt). A side of sambar (lentil-vegetable stew) also pairs well. For a complete meal, add a small bowl of plain yogurt or raita on the side.
Variations
- Vegan: Use firm tofu instead of paneer, and substitute the heavy cream with full-fat coconut milk or cashew cream. Use oil instead of butter.
- Spicier: Add 1–2 finely chopped green chilies to the onion while sautéing, or increase the red chili powder.
- Cheese dosa: Sprinkle grated mozzarella or cheddar over the dosa before adding the paneer filling for an extra indulgent version.
- Quick version: Use store-bought dosa mix and follow the package instructions, then make the filling as directed.
Storage and Reheating
Store leftover dosa batter in an airtight container in the refrigerator for up to 3 days. The paneer butter masala filling can be refrigerated for up to 4 days. To freeze, place the filling in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. To reheat, warm the filling in a saucepan over low heat, adding a splash of water or cream if it has thickened. Reheat dosas individually on a hot tawa for 1–2 minutes per side, or in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving dosas, as they will become soggy.
Frequently Asked Questions
Can I use store-bought dosa batter? Yes, absolutely. Store-bought batter saves time and works well. Just make sure it is fresh and follow the fermentation instructions on the package if needed.
My dosa batter didn’t ferment. What went wrong? Fermentation requires warmth and time. If your kitchen is cold, the batter may not rise. Move it to a warm spot, like an oven with the light on, and give it more time. Also, ensure the urad dal is fresh – old dal may not ferment properly.
Can I make the filling without cream? Yes, you can substitute heavy cream with full-fat coconut milk, cashew cream, or even milk with a teaspoon of all-purpose flour to thicken. The texture will be slightly different but still delicious.
How do I keep dosas crispy? Cook them on a hot tawa and avoid stacking them while hot, as steam will soften them. Keep them in a single layer on a wire rack if making multiple.
Is paneer butter masala dosa very spicy? The spice level is moderate. You can adjust the red chili powder and garam masala to suit your taste. For a milder version, reduce chili powder and add more cream.
Can I prepare the dosa batter in a blender? Yes, a high-speed blender works, but you may need to grind in batches. Do not overfill the blender, and let it run until the batter is smooth and fluffy.
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