Paneer Butter Masala Dosa

Preparing the Dosa Batter 1. Rinse the dosa rice and urad dal separately, then soak them along with fenugreek seeds in water for 4-6 hours.

2Grind the soaked rice and urad dal into a smooth batter. Add water as needed to achieve a pourable consistency. Add salt and let it ferment overnight.

Preparing the Paneer (200 g) Butter (2 tablespoons) Masala Filling 1. Heat oil (2 tablespoons) in a pan, add onions and sauté until translucent. Add ginger-garlic paste (1 tablespoon) and cook until fragrant.

42. Add tomatoes, turmeric, chili powder (1 teaspoon), and garam masala (1 teaspoon). Cook until tomatoes are soft.

53. Blend soaked cashews into a smooth paste and add it to the pan along with crumbled paneer (200 g) and cream. Stir well and let it simmer for 5 minutes.

Making Paneer (200 g) Butter (2 tablespoons) Masala Dosa 1. Heat a dosa pan and pour a ladle of dosa batter, spread it out into a thin round dosa. Drizzle butter (2 tablespoons) around the edges.

72. Spoon the paneer (200 g) butter (2 tablespoons) masala filling onto one half of the dosa. Fold the dosa over the filling and cook until crisp.

83. Garnish with fresh coriander leaves and serve hot.