Paneer Chilly Dosa ( Mumbai Roadside Recipe)
by Tarla Dalal
Added to 183 cookbooks
This recipe has been viewed 68057 times
This dosa is sure to set your tongue on fire! a common chinese starter that has been tweaked to fit a southie profile, this recipe can be made with the filling inside the dosa or served separately, as is the popular mode. Tomato sauce is quite essential here as it balances the spiciness of the chillies.
- Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
- Pour ¼ th 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 1½ tbsp of onions, 1½ tbsp of cabbage, 1½ tbsp of tomatoes, 1½ tbsp of capsicum, ¼ tsp green chillies, 2 tbsp of tomato sauce, 2 tbsp of chilli garlic sauce, ½ tsp soya sauce, ½ tsp chilli powder, ½ tsp garam masala, mix well, cover and cook for 3 minutes.
- Mash lightly using a potato masher, add the paneer, 1 tbsp of spring onion greens, salt, another ½ tbsp of butter, mix well, cover and cook for another minute.
- Fold over the dosa to make a semi-circle or a roll.
- Place the dosa on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
- Repeat with the remaining ingredients to make 3 more plates.
- To make the jain version, follow the same recipe but simply replace onions and spring onion greens with equal quantities of cabbage.
- Replace chilli-garlic sauce with jain chilli sauce, readily available in the market.
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