Paneer Dosa – Easy Paleo Recipes

Making a low carb dosa is quite impossible unless you use almond flour/ coconut flour or eggs. When I joined a paleo recipe group, I saw that there were so many dosa posts but most of them had eggs in it. At that time I don’t eat eggs, so I was looking for alternatives. But very few had succeeded in an attempt to make egg free paneer dosa. Most of the seniors themselves said that paneer dosa without eggs is so tough to take out of the pan as a single piece and I heard that they just stopped trying. I started experimenting with the recipe and most of the time I ended up with scrambled paneer. Though it was so tasty, it lacked the shape and thus I was disappointed. Then one day, I tried a different approach and I should say that I succeeded. This is not about the recipe but about the technique. And I haven’t even used a non stick tawa (most of them recommend using non stick to make it easier) I used my regular cast iron tawa and loved the outcome. The secret is in cooking it on very low flame and being really patient. That is what we lack most of the times. It takes 12 – 15 minutes to make a dosa but the final out come is so soft and goes very well with chutneys. I served it along with a delicious garlic chutney and we had a great dinner that day.

Ingredients:

Paneer – 200 gm

Coconut Grated – 1/2 cup

Salt – to taste

Cumin Seeds – 1/2 tsp

Green Chilly – 2-3

Ghee to roast

Procedure:

In a mixer jar take paneer and run on low speed until it is soft and crumbled.

Add the coconut and green chillies and grind to a smooth paste without adding water.

Transfer to a bowl and add salt and cumin seeds.

Set aside for an hour or two.

Heat a tawa on the smallest burner on low flame.

Take 1/3 rd of the thick batter and suing wet hand spread it to form a thick dosa. It will spread out once it gets heated.

Add ghee on the sides and wait for 5 minutes minimum before using a dosa turner.

See if the base has become crisp, else wait for a couple of minutes.

Now gently loosen the dosa from the pan and flip it.

The other side takes just two or three minutes to cook.

Remove on to a plate and serve hot with chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Paneer Dosa - Easy Paleo Recipes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Main Dish

Cuisine Tamil Nadu

Ingredients

  

• Paneer-200 gm
• Coconut Grated - 1/2 cup
• Salt - to taste
• Cumin Seeds - 1/2 tsp
• Green Chilly - 2-3
• Ghee to roast

Instructions

 

• In a mixer jar take paneer and run on low speed until it is soft and crumbled.
• Add the coconut and green chillies and grind to a smooth paste without adding water. 
• Transfer to a bowl and add salt and cumin seeds.
• Set aside for an hour or two.
• Heat a tawa on the smallest burner on low flame.
• Take 1/3 rd of the thick batter and suing wet hand spread it to form a thick dosa. It will spread out once it gets heated.
• Add ghee on the sides and wait for 5 minutes minimum before using a dosa turner.
• See if the base has become crisp, else wait for a couple of minutes.
• Now gently loosen the dosa from the pan and flip it.
• The other side takes just two or three minutes to cook.
• Remove on to a plate and serve hot with chutney.

[inlinkz_linkup id=725594 mode=1]