October 23, 2016


Instant dosa mixture - 200 gms
Oil for frying the pan cakes

For the Filling:
Grated paneer - 300 gms
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Sesame oil - 2-3 tsp
Salt to taste
Few curry leaves


  •  Heat the sesame oil and add the mustard seeds and curry leaves and allow to splutter. Add the asafoetida powder. 
  • Mix in the paneer and the salt and cook over low flame for 3-4 minutes stirring from time to time.
  • bring the mixture to room temperature.
  • Make a batter by adding wateer to the dosa mixture as per instructions of the packet.
  • Prepare two dosa's over non stick pan which are only half cooked and not crispy.
  • Lay one of the prepared dosa on a non stick pan.
  • Lavishly place the filling and cover with another dosa and seal the edges by pressing lightly.
  • On low flame once again cook the pancakes till crispy and light brown.
  • Turn over very gently.
  • Slide the cheese cake onto a serving plate and cut with a pizza cutter into triangles.
  • Serve as a snack.

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