Ingredients:
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
Method:
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
Method:
- 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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