Schezwan Paneer Moong cut dosa

Schezwan Paneer Moong cut dosa

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Jignyasha Ambasana
Jignyasha Ambasana
733
Calories
Kcal
37
Protein
gm
33
Fat
gm
72
Carbs
gm
cookingtraditionicon
Indian
veg
Veg
recipepreparationtime
00:20

Ingredients

  • listcheckMoong beans - 50g
  • listcheckRice - 50g
  • listcheckPaneer - 130g
  • listcheckOil - 8g
  • listcheckVeggies - Capsicum, Onions
  • listcheckSalt to taste
  • listcheckCoriander, green chilli, ginger, garlic, jeera
  • listcheckChing’s Schezwan chutney 15g
  • Method

  • Step-1
    Soak Moong beans and rice overnight. Next morning grind the soaked mixture in a grinder along with some coriander leaves, little ginger and garlic, 2-3 green chillies and jeera.
  • Step-2
    Remove the batter in a bowl and add water and mix everything. Keep the consistency of the batter just like dosa. You can keep the batter ready a couple of hours before cooking.
  • Step-3
    In a pan, take little oil. Add the chopped capsicum and onion and let it cook for 2 minutes.
  • Step-4
    Grate paneer and add it to the veggies in a pan. Add the Schezwan chutney and mix it all together.
  • Step-5
    Cook the paneer mixture for a couple of minutes and take it off in a plate.
  • Step-6
    In the same pan, out the batter and make a dosa. Spread the paneer mixture on dosa. Let the dosa cook properly on high flame.
  • Step-7
    Roll the dosa. You can cook the rolled dosa until crispy on both the sides.
  • Step-8
    Take it off in a plate and cut them in desired pieces.
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