Ingredients:
- Dosai Batter - as per the requirement
- Szechuan chutney - as per the requirement ( i used Ching's Schezwan chutney)
- Paneer grated - 1/4 cup
- Grated carrot - 3 tspn ( not compulsory )
- Chopped capsicum - 2 tblspn
- Onion - 1 no
- Tomato chopped - 2 tspn
- Chopped ginger and garlic - 1 tspn
- Chopped green chilli - 1 tspn
- Turmeric powder - a pinch
- Chilli powder - 1/2 to 3/4 tspn
- Garam masala - 1 tspn
- Jeera - 1 tspn
- Coriader and mint leaves - 1 tblspn each chopped
- Salt - to taste
- Oil - 1 tblspn
Method:
- Heat oil in a kadai, add jeera after it pops out add ginger, garlic, onion,green chilli and saute for a minute then add tomato, capsicum ( add grated carrot if you are using )
- keep in low flame for 2 min, now add turmeric,chilli, garam masala powder, half tblspn of coriander and mint leaves, salt and saute for 1 min in little bit high flame
- Then add add grated paneer mix them well, after a minute add remaining coriander and mint leaves
- switch off the stove and allow the mixture to cool down
- Heat tawa, take one laddle of dosa batter and make thin dosa, after few seconds ( when the colour of the upper surface change ie cooked ) spread szechuan chutney and take how much amount of paneer masala you want and keep it on one side and close the dosa ( looks like half moon )
- When the outer surface of the dosa turns golden brown take it out
- Serve the szechuan paneer dosa as such or with mint or coconut chutney
Note:
You can also make Paneer dosa without applying szechuan sauce
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