Vegan Paneer Dosa
Discover a delightful fusion of South Indian tradition and plant-based innovation with Vegan Paneer Dosa—a crispy, golden dosa filled with a flavorful tofu-based "paneer" stuffing that’s spiced to perfection. This vegan recipe combines the art of dosa-making using a fermented rice and urad dal batter with a rich, protein-packed filling featuring crumbled tofu enhanced with turmeric, nutritional yeast, and kala namak for an authentic paneer-like taste. A medley of aromatic ingredients like cumin seeds, green chili, and ginger takes the stuffing to the next level. Perfectly paired with coconut chutney or tangy sambar, this dish is a celebration of bold flavors and wholesome nutrition, ideal for both breakfast and dinner. Whether you're vegan, lactose-intolerant, or just a foodie looking for something new, this Vegan Paneer Dosa promises a satisfying culinary experience.
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Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cups Urad Dal
- 1 teaspoon Fenugreek Seeds
- 2 cups (for soaking) Water
- 1 teaspoon Salt
- 3 tablespoons Coconut Oil
- 200 grams Firm Tofu
- 1 tablespoon Lemon Juice
- 1 tablespoon Nutritional Yeast
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds
- 1 medium, finely chopped Onion
- 1 finely chopped Green Chili
- 1 inch piece, grated Ginger
- 2 tablespoons, chopped Coriander Leaves
- 0.5 teaspoon Black Salt (Kala Namak)
Instructions
Rinse the rice, urad dal, and fenugreek seeds in a large bowl. Add 2 cups of water and soak them for at least 4 hours or overnight.
Drain the soaked ingredients and grind them to a smooth batter consistency, adding water as needed. The batter should be thick but pourable.
Add 1 teaspoon of salt to the batter and mix well. Cover and let it ferment in a warm place for 8 to 12 hours until it slightly rises and becomes bubbly.
For the vegan paneer, crumble the tofu into small pieces in a bowl. Add lemon juice, nutritional yeast, turmeric powder, and black salt. Mix well and set aside.
In a pan, heat 1 tablespoon of coconut oil on medium heat. Add cumin seeds and let them splutter. Then add finely chopped onion, green chili, and grated ginger. Sauté until the onions turn translucent.
Add the crumbled tofu mixture to the pan and cook for about 5 minutes, stirring occasionally, until the tofu is slightly golden. Add chopped coriander leaves and mix well. Remove from heat and set aside.
Heat a non-stick skillet or dosa tawa on medium heat. Grease it lightly with a bit of coconut oil.
Pour a ladleful of dosa batter onto the center of the skillet and spread it outward in a circular motion to form a thin layer.
Drizzle a little oil around the edges of the dosa. Cook until the base turns golden brown.
Place 2 tablespoons of the vegan paneer filling on one half of the dosa and fold the other half over it.
Remove from heat and repeat with the remaining batter and filling.
Serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 752 mg | 33% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 2.2 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 430 mg | 9% | |
*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.
