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CRISPY MOONG DAL PANEER DOSA

Crispy Moong Dal Paneer Dosa for a Power Meal

This flavorful chutney combines fresh, tender tamarind leaves, grated coconut, and a touch of black pepper for a perfect balance of tangy, spicy, and aromatic flavors. The sautéed garlic, green chillies, and tamarind leaves add depth, while the tempering of mustard, cumin, urad dal, red chilli, and curry leaves gives it a delightful crunch and fragrance. Ideal as a side dish for dosa, idli, or even with rice, it adds a burst of taste to your meal.


EXPLORE CHUTNEYS RECIPE'S    

Crispy moong dal dosa stuffed with spicy paneer, carrots, and herbs, served golden-brown with tangy chutneys.¯

Tips & Tricks for Perfect Crispy Moong Dal Paneer Dosa

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For a super crisp dosa, make sure your pan is well-heated before pouring the batter. Always spread the batter thinly in a circular motion. If the batter is too thick, add a few spoons of water. You can prep the paneer filling in advance to save time. Sprinkle ghee or butter generously to boost flavor and texture. Pair it with tangy chutneys like raw mango coconut or spicy allam for an extra punch. Add finely chopped capsicum or spinach to enhance the nutrition.

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     Step-by-Step Recipe :Crispy Moong Dal Paneer Dosa

INGREDIENTS

- 1 cup yellow moong dal (soaked overnight)

- 1/4 tsp methi seeds (fenugreek seeds, soaked overnight)

- 1/4 tsp turmeric

- 1/8 tsp hing (asafoetida)

- 30 grams grated paneer

- 2 tbsp grated carrot

- 2 tbsp chopped spring onions

- 1/2 tbsp red chili flakes

- 1 tbsp Italian seasoning

- Salt to taste

- 1/2 tbsp ajwain (carom seeds)

- 2 tbsp chopped coriander leaves

- 2 tbsp butter

- Oil for cooking

- 1 cup water

​Golden dosa made from yellow moong dal with a savory paneer stuffing and topped with butter, served hot and crispy.

PREPARATION STEPS

​   1. **Batter Preparation:**

- In a blender, grind soaked yellow moong dal, methi seeds, turmeric, hing, salt, and water to a smooth paste.

- Transfer the batter to a bowl, add ajwain, and mix well. Set aside.

2. **Paneer Filling Preparation:**

- Heat 1 tsp oil in a pan.

- Add grated carrot and sauté for 1 minute.

- Add grated paneer and sauté for another 1 minute.

- Turn off the heat and add red chili flakes, Italian seasoning, spring onions, and chopped coriander leaves. Mix well and set aside.

3. **Dosa Preparation:**

- Heat a dosa pan and pour a ladle of batter onto the pan, spreading it evenly to form a dosa.

- Cook the dosa on both sides until golden brown.

- Add the paneer mixture on one half of the dosa and place some butter on top.

- Fold the dosa in half and cook both sides until crispy.

4. **Serving:**

- Serve hot with allam (ginger) chutney or coconut raw mango chutney.



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