Recipes
veg
Schezwan Paneer Moong cut dosa
By Jignyasha Ambasana
⏳ Prep Time: 20 minute
23 May 2020
Nutritional Overview
Calories
733 kcal
Protein
37 gm
Carbs
72 gm
Fats
33 gm
Ingredients
Moong beans - 50g
Rice - 50g
Paneer - 130g
Oil - 8g
Veggies - Capsicum, Onions
Salt to taste
Coriander, green chilli, ginger, garlic, jeera
Ching’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, - 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 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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