Dairy-Free Paneer Dosa
Elevate your dosa game with this mouthwatering Dairy-Free Paneer Dosa recipe! A wholesome twist on the classic South Indian favorite, this dish features light, crispy dosas made from fermented rice and urad dal batter, paired with a creamy, dairy-free paneer filling crafted from tofu, coconut milk, nutritional yeast, and aromatic spices like turmeric, cumin, and black pepper. Perfect for vegans and anyone seeking a plant-based alternative to paneer, this recipe preserves all the authentic flavors while embracing healthier, cruelty-free ingredients. Serve it hot with a tangy chutney or hearty sambar for a satisfying, restaurant-quality meal at home. Whether for breakfast or dinner, the Dairy-Free Paneer Dosa is sure to delight your taste buds!
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Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cups Urad Dal (split black gram)
- 0.5 teaspoons Fenugreek Seeds
- 1 teaspoons Salt
- 2 tablespoons Oil
- 1 blocks Firm Tofu
- 0.5 cups Unsweetened Coconut Milk
- 1 tablespoons Lemon Juice
- 2 tablespoons Nutritional Yeast
- 0.5 teaspoons Turmeric Powder
- 0.5 teaspoons Ground Cumin
- 0.25 teaspoons Black Pepper
- 2 tablespoons Cilantro, chopped
- 2 cups Water
Instructions
Rinse the rice and urad dal separately under running water. Soak them together with the fenugreek seeds in ample water for at least 4 hours or overnight.
Drain the soaked mixture and blend them with 2 cups of water to form a smooth batter. The consistency should be similar to pancake batter.
Pour the batter into a large bowl, cover loosely, and let it ferment in a warm place for around 8 hours or until it slightly rises and becomes bubbly.
To prepare the dairy-free paneer, crumble the tofu into small pieces. Combine it in a bowl with coconut milk, lemon juice, nutritional yeast, turmeric, cumin, black pepper, and salt to taste. Mix well until the tofu crumbles are well-coated.
Heat a non-stick pan over medium heat and add a little oil. Once hot, add the tofu mixture and sauté for 5 minutes or until the mixture becomes slightly golden. Set aside.
Once the batter is fermented, stir in the salt according to taste.
Heat a dosa pan or a non-stick skillet over medium-high heat. Lightly grease the pan with a few drops of oil.
Pour a ladleful of batter onto the center of the pan. Using the back of the ladle, spread the batter into a thin, even circle.
Cook for 2-3 minutes until the edges begin to lift and the surface looks cooked. Optional: Drizzle a few drops of oil on the edges.
Place a few tablespoons of the tofu paneer mixture on one half of the dosa. Gently fold the dosa over to encase the filling.
Remove the dosa from the skillet and repeat with the remaining batter.
Garnish with chopped cilantro and serve the Dairy-Free Paneer Dosa hot with your favorite chutneys and sambar.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 5.7 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1042 mg | 80% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
