Palak Paneer Dosa

Step 1: Prepare the Paneer Filling

Heat 2 tbsp oil in a pan. Add 2 dry red chillies, 1 tsp mustard seeds, 2 tsp urad dal, and 1 sprig curry leaves. Sauté for a few seconds until fragrant. Add 1/4 cup chopped onion, 1 chopped green chilli, and 2 tsp ginger. Sauté until onions turn translucent. Add 200 gms mashed paneer and salt to taste. Mix gently and cook until well combined. The paneer filling is ready.

Step 2: Prepare the Tomato Onion Chutney

Heat 2 tbsp oil in a pan. Add 1/4 tsp asafoetida, 1 dry red chilli, 1 tsp mustard seeds, 1/2 tbsp urad dal, and 1 tsp cumin seeds. Sauté for a few seconds. Add 1 inch ginger, 5 garlic cloves, 1 green chilli, and 1 sprig curry leaves. Add 1/2 cup shallots and sauté for 2 minutes until softened. Add 1 cup chopped tomato and salt to taste. Cook for 6-7 minutes until tomatoes are mushy. Add a small piece of tamarind and cook for another 2-3 minutes. Let it cool completely. Transfer the mixture to a blender and blend until smooth. For tempering, heat 1 tsp oil, add 1/2 tsp mustard seeds and 1 sprig curry leaves. Pour the tempering over the chutney. The tomato onion chutney is ready.

Step 3: Prepare the Dosa Batter

Blanch 1 bunch of palak (spinach) in hot water for 1-2 minutes. Immediately transfer it to ice-cold water. Squeeze out the water and keep the blanched palak aside. Transfer 1 cup soaked green gram and 1/2 cup soaked idli rice to a blender. Add the blanched palak, 1 inch ginger, 2 tsp cumin seeds, 2 green chillies, 1 sprig curry leaves, 2 tsp peppercorns, and 1/4 cup onion. Blend coarsely, then add 1 cup water and blend until smooth. Transfer the batter to a bowl. Add salt to taste and mix well. The dosa batter is ready.

Step 4: Cook the Palak Paneer Dosa

Heat a dosa pan. Pour 1 ladle of the batter onto the pan and spread it evenly in a circular motion. Drizzle some oil around the edges. Place a spoonful of the prepared paneer filling on one half of the dosa. Fold the dosa in half using a spatula. Serve the Palak Paneer Dosa immediately with the tomato onion chutney.

• Soak green gram and idli rice for at least 2 hours for best results.

• Adjust spice levels in the filling and chutney according to your preference.

• Ensure the dosa pan is hot before spreading the batter for a crispy dosa.

• Use tofu instead of paneer for a vegan option.

• Add other finely chopped vegetables like carrots or peas to the paneer filling.

• Serve with coconut chutney or sambar instead of tomato onion chutney.