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Monday, 19 October 2015


Paneer Dosa Breakfast recipe


Paneer Dosa Breakfast recipe



Paneer dosa Ingredients:

2 tsp fenugreek seeds
410 g potato
3 massive sized onion
4 cup rice
2 cup split black gram lentil
155 g cheese
oil PRN
2 1/2 tsp salt
4 inexperienced chilly
2 tsp mustard seeds
2/4 tsp turmeric powder
12-13 curry leaves

Paneer Dosa method:

  • Soak rice, dkl and Celtic deity methi for six hours.
  • Then grind them to a fine skinny batter by adding very little water.
  • Add salt to that and leave it lined for twelve hours for fermentation.
  • Peel potato and delve tiny items.
  • Chop onion conjointly into long items.
  • Grate paneer.
  • Finely chop hari mirch conjointly.
  • Heat two table spoon oil in a very pan and crackle rai and curry leaves.
  • Then fry onion in it till it turns brownness.
  • Now place alu, hari mirch and paneer and blend well.
  • Now place 1/2 tsp salt, lal mirch and haldi in it.
  • Fry for two minutes and take away it from the flame and keep it aside for stuffing.
  • Now heat a non stick tawa and unfold one tbsp of the batter on the full of the pan.
  • When fried unfold paneer mixture thereon.
  • Grease all the corners with oil.
  • Roll and take away it from the gas.
  • Put very little water on the tawa and wipe it with a clean artefact before creating every dosa.
  • Serve them hot with hot sambhar and condiment.
  • Paneer Dosa Breakfast is very tasty and Paneer Dosa Breakfast is enjoy cooking.

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