Paneer Oats & Chilli Dosa Recipe

Paneer Oats And Chilli Dosa Recipe

Paneer Oats & Chilli Dosa is a Chinese twist given to the regular dosa. It makes a perfect teatime snack when you are craving something chatpatta. The best part is that it is healthy, made from instant dosa batter that you can make in a jiffy, and tastes complete without chutney thanks to the delectable filling.

Cooking time
45 min
Serves
4
1
1
341
CALORIES

Ingredients

    Ingredient with Household Units

     

    • 1 cup rice flour 100 grams
    • 1/2 cup sooji rava 60 grams
    • 1/2 cup wheat flour 60 grams
    • Salt to taste
    • 1/2 teaspoon Saffola Active oil 3 ml per dosa
    • 2 cups water
    • Ingredients for oats chili paneer filling
    • 200 grams paneer
    • 1 green capsicum,45 grams
    • 2 large tomatoes,80 grams
    • 3 cloves garlic 7 grams
    • 1/2 cup green spring onions,20 grams
    • 40 grams Saffola Chinese Masala oats
    • 2 tablespoons Schezwan sauce 14 ml
    • 1 tablespoon tomato ketchup 7 ml
    • 1 teaspoon Saffola Active oil 5ml
    • 1/4th cup water

     

How to make Paneer Oats And Chilli Dosa

    • Start with combining all the ingredients for the dosa.  Stir to combine the batter well.
    • The batter should be of thick pouring consistency. If too thick, adjust by adding water.
    • Keep the batter aside for 10 minutes, and then proceed to make the dosa filling.
    • In a kadai, heat 1-teaspoon oil over medium heat. Add the garlic, spring onion and capsicum and sauté until soft and tender.
    • Once done, add the chopped tomatoes, paneer, sauce, oats and 1/4 cup of water. Check the salt and cook the chili paneer until the oats is cooked through.
    • Once done, turn off the heat.
    • Now to make the dosa, heat a non-stick pan and pour a ladle of dosa batter and spread it thin. Do not make it very thin because it might tear.
    • Drizzle half a teaspoon of oil and cook until browned and crisp.
    • Once browned, spoon the chilli oats paneer in the center and fold the dosa in half and serve. 

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Mar 03, 2017

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