For Tadka - Mustard seeds, Urad dal, 1 green chilly
Salt - to taste
Garam masala - 1/2 tsp
Corriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Kasuri methi - a pinch
Coriander leaves for garnishing
Dosa batter
Preparation:
Heat oil in a pan and add mustard seeds, urad dal and one green chilly finely chopped and let them splutter.
Once tadka is done, add the chopped onions and fry them till they turn golden brown.
Now, add the chopped tomatoes, salt, turmeric powder, garam masala and corriander powder and cook them for a while on low flame and with lid closed, stirring occasionally.
Now add the crushed paneer and fry the mixture till the masala blends well with the paneer.
As a final touch, crush dry kasuri methi leaves between both the palms making it a fine powder and add this to the paneer masala.
Garnish with finely chopped coriander leaves.
Heat the dosa pan with a little oil.
Pour a ladle full of the batter on the pan and spread it evenly in a circular motion.
Drizzle a little oil on the sides and allow it to cook.
When the lower side of the dosa turns golden brown, flip it over and allow the other side also to cook.
Place the dosa on the serving plate and add two table spoons of paneer masala over the dosa and fold the sides as seen in the picture.
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