Ingredients
For Dosa Batter
- Talod Dosa Mix – 1 packet (200 g)
- Water – approx. 1½ cups
- Oil – 2–3 tbsp (for cooking dosa)
For Paneer Chilli Filling
- Oil or butter – 1 tbsp
- Garlic (finely chopped) – 1 tbsp
- Onion (finely chopped) – 1 medium
- Ginger (finely chopped) – 1 tsp
- Green chillies (chopped) – 1–2
- Salt – ½ tsp
- Capsicum (finely chopped) – ½ cup
- Red bell pepper (finely chopped) – ¼ cup
- Yellow bell pepper (finely chopped) – ¼ cup
- Soy sauce – 1 tsp
- Vinegar – 1 tsp
- Schezwan sauce – 1 tbsp
- Black pepper powder – ¼ tsp
- Paneer (finely chopped) – 1 cup
- Spring onion (chopped) – 2 tbsp
- Cheese (grated) – ½ cup
Method
- Empty the Talod Dosa Mix into a bowl, add water gradually and mix well to form a smooth batter without lumps.
- Let the batter rest for 20 minutes.
- Heat a tawa and sprinkle a little water to reduce its temperature slightly. Wipe it clean.
- Pour a ladleful of batter in the center and spread it outward in circular motion. Do not touch the center once spread.
- Increase the flame slightly and let the dosa dry a bit. Drizzle oil on the sides and spread lightly.
- Cook until crisp and golden, then roll or fold to prepare plain dosa.
- For paneer chilli filling, heat oil or butter in a pan. Add garlic, onion and ginger, sauté briefly.
- Add green chillies and mix for 30 seconds. Add salt and cook the onion well.
- Add capsicum, red and yellow bell peppers. Stir fry without overcooking.
- Add soy sauce, vinegar, Schezwan sauce and black pepper. Mix well.
- Add finely chopped paneer at the end and cook briefly. Finish with spring onions and keep aside.
- Prepare another dosa on the tawa in the same way and drizzle oil on the sides.
- Spread Schezwan sauce evenly over the dosa, add grated cheese generously.
- Place the prepared paneer chilli filling on top and spread evenly.
- Cook until crisp, fold and serve hot.
