Palak Paneer Dosa ( Mumbai Roadside Recipe)
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 41755 times
India truly comes together in this recipe! this dosa with a punjabi tadka is a simple, delectable and sure-fire method to make your kid eat spinach! ensure you use a soft paneer to relish this snack.
- Combine all the ingredients in a bowl, add ¾ cup of water and simmer till the spinach cooks. Keep aside to cool.
- Blend in a mixer till smooth. Keep aside.
- Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
- Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.
- Place 1 tbsp of butter in the centre, add ¼ cup of onions and 2 tsp of green garlic chutney, mix well, cover and cook on a medium flame for 2 minutes.
- Add 1/3 cup of spinach purée, ¼ tsp of chilli powder, ¼ tsp of garam masala, mix well, cover and cook on a medium flame for a few seconds.
- Add the paneer, salt, another ½ tbsp of butter, mix well and cover and cook on a medium flame for another minute.
- Place the stuffing on a small plate and fold over the dosa to make a semi-circle or a roll.
- Place the dosa on a plate along with the stuffing and serve immediately with coconut chutney, green garlic chutney and sambhar.
- Repeat with the remaining ingredients to make 3 more plates.
- Vendors usually make the pav bhaji stuffing over the dosa, which is smeared on the tava (griddle).
- You can follow the same method of making the bhaji on the dosa or you can make it in a kadhai and then smear it over the dosas.
- Smear approximately 1/3 cup of bhaji over a dosa, add 1 tbsp of butter and grated cheese over it if you like.
- Serve hot with coconut chutney, green garlic chutney and sambhar.
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