Ingredients For Palak Paneer Dosa

• 1 bunch (200-250g) palak/spinach
• 2 green chillies
• 1 inch ginger
• 2 tablespoons fresh coriander
• ½ cup water
• 1 cup rice flour
• ½ cup suji/semolina
• 1 teaspoon cumin seeds
• ¼ teaspoon black pepper powder
• salt to taste
• 2 cups water
• oil for cooking
• 250g paneer/cottage cheese
• black pepper powder
• chaat masala
• red chilli flakes

Note– Please read recipe notes in the end.

Main Equipment Used

• Blender For Spinach Puree: https://amzn.to/474c8FK
• Non-Stick White Frying Pan: https://amzn.to/48nv5nQ
• Mixer Grinder For Chutney: https://amzn.to/2GVmyRI
• Non-Stick Dosa Tawa: https://amzn.to/3RwwUbf
• Induction Cooktop: https://amzn.to/2Jkn4px

Steps In Making Palak Paneer Dosa

1. Wash and clean the spinach and roughly chop it.
2. Transfer it in a mixer grinder and then add green chillies, ginger, salt and water. Now grind until smooth.
3. In a large bowl add rice flour, semolina, cumin seeds, salt nad 1 cup water and mix well.
4. Now add the palak puree and the rest of the water and mix till everything is well combined. The dosa batter will have a thin consistency.
5. Let the batter rest for 5-10 minutes.
6. To make the dosa, heat a non-stick tawa or a dosa tawa and add some oil or ghee to it.
7. Now pour two ladles of the palak batter on the tawa making sure it has spread evenly.
8. Let it cook on high to medium heat for 3-4 minutes. It will get a nice golden brown colour and a crispy texture.
9. Grate paneer on top and sprinkle some black pepper powder, chaat masala and red chilli flakes. Let it cook for another minute. The palak paneer dosa is ready.
10. Serve immediately with the delicious tomato and onion chutney we prepared.

Recipe Notes For Palak Paneer Dosa

• Follow the measurements because if the batter is thick the dosa’s will not become crispy.
• Do not cook on low heat, else the dosa will become soggy.

Ingredients For Tomato & Onion Chutney

• 2 teaspoons refined oil
• 1 teaspoon cumin seeds/jeera
• 1 teaspoon urad dal
• 1 teaspoon coriander/dhaniya seeds
• 1 pinch asafetida/heeng
• ¼ cup raw peanuts
• 1 teaspoon ginger
• 3-4 cloves garlic
• 1 onion (medium size) roughly chopped
• 4 dried chillies
• 2 tomatoes (medium size) roughly chopped
• salt to taste
• ¼ teaspoon jaggery

For tempering/tadka

• 1 teaspoon oil
• 1 teaspoon mustard seeds/rai
• 1 teaspoon urad dal
• 1 pinch asafoetida/ hing
• 8-10 curry leaves
• 2 dried red chillies

Steps In Making Onion Tomato Chutney

1. Heat oil in a pan and then add cumin seeds, urad dal, coriander seeds and asafetida. When the seeds start to pop add raw peanuts and cook for a couple of minutes.
2.  Now add ginger, garlic, onions and dried red chillies and sauté for a couple of minutes. The onions will turn translucent.
3. Further, add the tomatoes and salt and cook for 3-4 minutes or until the tomatoes become soft.
4. Lastly, add a small piece of jaggery and mix well. Switch off the flame and let it cool down.
5. Now transfer the mixture to a mixer grinder and grind for a couple of minutes. Don’t turn it into a fine paste, it should have a coarse texture, add some water if needed.
6. To prepare the tadka, heat oil in a pan and then add mustard seeds, urad dal and asafoetida. Once the mustard seeds splutter add curry leaves and dried red chillies. Cook for another few seconds.
7. Immediately pour the tadka on the onion and tomato chutney.
8. Serve with the delicious crispy rawa dosa.

Recipe Notes

• If you don’t like peanuts then you can replace them with cashews, sesame seeds, or roasted chana dal.

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