Egg Paneer Masala Dosa

Egg Paneer Masala Dosa is a delicious and satisfying South Indian dish that combines the crispiness of dosa with the richness of paneer (Indian cottage cheese) and eggs.

Recipe to make Egg Paneer Masala Dosa:

Ingredients:

For Dosa Batter:

• 1 cup rice
• 1/2 cup urad dal (black gram dal)
• Water, as needed
• Salt, to taste

For Egg Paneer Masala:

• 1 cup paneer, diced into small cubes
• 2-3 eggs
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped (optional)
• 1/2 inch piece of ginger, grated or finely chopped
• 2-3 cloves of garlic, minced
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• Salt, to taste
• Fresh coriander leaves, chopped
• Cooking oil, as needed

Instructions:

1. Prepare Dosa Batter:

1. Rinse the rice and urad dal separately a few times.
2. Soak them in water separately for at least 4-6 hours or overnight.
3. Grind the soaked rice and urad dal separately with enough water to a smooth batter consistency.
4. Mix both batters together, add salt, and mix well.
5. Ferment the batter in a warm place for 8-12 hours or until it doubles in volume.

2. Prepare Egg Paneer Masala:

1. Heat oil in a pan or skillet. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add minced garlic, grated ginger, and green chili. Sauté for another minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Mix well and cook the spices for a minute.
6. Beat the eggs in a bowl and pour them into the pan. Scramble the eggs until cooked through.
7. Add diced paneer cubes and mix gently with the egg masala.
8. Cook for 2-3 minutes on low heat, allowing the flavors to blend. Garnish with chopped coriander leaves. Remove from heat and set aside.

3. Prepare Dosa:

1. Heat a non-stick or cast iron skillet over medium heat. Grease it lightly with oil.
2. Pour a ladleful of dosa batter onto the skillet and spread it in a circular motion to make a thin dosa.
3. Drizzle a little oil around the edges of the dosa. Cook until the underside turns golden brown and crisp.
4. Flip the dosa and cook the other side for a minute. Remove from heat.

4. Assemble Egg Paneer Masala Dosa:

1. Place a spoonful of the prepared Egg Paneer Masala in the center of the dosa.
2. Fold the dosa over the filling or roll it up.
3. Serve hot with coconut chutney, sambar, or any chutney of your choice.