Paneer Oats & 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



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

The recipe scores better than the regular recipe because of the addition of oats that makes the chili sauce light and using very less oil. The paneer is also not deep fried.


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 & 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

Average: 5 (1 vote)
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