Paneer Masala Dosa with Veg Sambar & Chutney

Ingredients

• 2 fermented rice-lentil dosas (about 120 g cooked)
• 80 g paneer cubes
• 40 g mixed onion-tomato-spice masala
• 150 g vegetable sambar (dal + drumstick, carrot, pumpkin)
• 40 g coconut chutney
• 5 ml oil for tawa
• 2 g mustard-curry leaf tempering
• salt and mild spices to taste

Preparation

1. Warm tawa and lightly oil; spread batter into thin dosas and cook until crisp.
2. Sauté paneer briefly in onion-tomato masala until coated.
3. Place paneer masala on each dosa, fold, and keep warm.
4. Heat vegetable sambar and finish with mustard-curry leaf tempering.
5. Serve dosas with hot sambar and coconut chutney on the side.
6. Portion as one plated serving immediately.