Palak Dosa with Beetroot and Paneer Filling with Pomegranate Seeds


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My lovely 2.5 year old little bunch of joy loves the idea of colourful food. Being a terrible towy she hates monotonous food and gives me tough meal times, so i innovated this dosa recipe to excite her tastebuds.

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Palak Dosa with Beetroot and Paneer Filling with Pomegranate Seeds recipe - How to make Palak Dosa with Beetroot and Paneer Filling with Pomegranate Seeds

Preparation Time:    Cooking Time:    Total Time:     Makes 5 to 8 servings
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For Spinach Dosa
500 gms dosa batter
2 cups spinach (palak) puree
2 to 3 clove garlic (lehsun)
salt for taste
4 tbsp ghee

For Beetroot and Paneer Filling
1 beetroot , grated
250 gms paneer (cottage cheese) , grated
1/4 cup finely chopped onions
salt as required
pinch black salt (sanchal)
2 tsp lemon juice
1/2 tsp chaat masala
2 tsp chopped coriander (dhania)
50 gms pomegranate seeds (anardana)
a pinch garam masala
a pinch sambhar masala
1/4 tsp sugar
For palak dosa

    For palak dosa
  1. As per above if you have readymade dosa batter with you then just add properly pureed palak paste in it.
  2. Now muddle garlic to a fine paste and add it to the batter.
  3. Add salt and mix the batter thoroughly to get a bright green lovely colour.
  4. Keep it aside for resting.

For beetroot and paneer filling:

    For beetroot and paneer filling:
  1. Combine the beetroot, paneer and pomegranate seeds in a bowl and mix well.
  2. Add all the above mentioned ingredients carefully one by one and mix lightly.
  3. After mixing all the ingredients keep the mixture aside.
  4. Heat a dosa pan or a normal non stick dosa tawa.
  5. Pour the palak dosa batter and sprinkle generously drops of ghee on top of it.
  6. Make sure the edges of dosa are covered with drops of ghee, this will give crispy edges. Gas flame or induction tawa heat needs to be on medium high and not too high or the dosa will get burnt.
  7. Once the dosa is done, the bright green colour will turn brownish green or olive green.
  8. Now spread a spoonful of mixture in the centre of dosa. Using the back of your flat spoon fold dosa and serve with a dollop of amul butter.

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This recipe was contributed by AJD1320 on 23 Feb 2015

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