Paneer Keema Dosa

Whenever I used to make dosa batter at home, I always wanted to try something different. This is one such try which turned out excellent and I ended up making paneer keema dosa nowadays.

Normally, I used to make paneer tortilla rolls or paneer chapati rolls as a school lunch for my kids. It is very easy to make that can be rolled in a aluminum foil and taken handy. After trying these many times, I wanted to try the same with dosa- there came paneer keema dosa😊

This recipe is very easy to make that you will end up making paneer stuffing in just 15 minutes. Just you should have chopped onion, tomato, ginger garlic paste and kept ready. You can grate paneer or crumble it. Both will work good!!

Both store-bought or homemade paneer can be used to make this keema. If using store-bought paneer, use good quality one’s for better results!!

My whole family liked these paneer keema dosas a lot and I preferred eating it without any side dish. These dosa’s itself are so delicious!! Any variety of chutney can be used as a side dish too❤


Below ingredients can make 9 dosas.

  • Paneer- 200 gms. ( crumbled or grated)
  • Dosa batter- to make 9 to 10 dosa
  • Onion- 1 medium sized ( very finely chopped)
  • Tomato- 1 medium sized ( very finely chopped)
  • Ginger garlic paste- 1 tsp
  • Cumin seeds- 1 tsp
  • Green chilli- 1 ( very finely chopped)
  • Red chilli powder- 1 tsp
  • Turmeric powder- 1/4th tsp
  • Garam masala- 1/2 tsp
  • Amchur powder- 1/2 tsp
  • Salt- as needed
  • Coriander leaves- 2 to 3 tbsp ( finely chopped)


Onion, tomato, green chilli should be chopped very fine.

Either grate or crumble paneer.

Heat 2 tbsp oil in a pan. Add cumin seeds and finely chopped green chilli.
Now add very finely chopped onion and saute till it turns translucent.
Once onions turn translucent, add ginger garlic paste and saute till the raw smell of ginger garlic goes away.
Once the raw smell of ginger garlic goes away, add finely chopped tomatoes. Saute till tomatoes turn soft.
Once tomatoes turn soft, add the masalas- red chilli powder, turmeric powder, garam masala, amchur powder and needed salt.
Mix everything together and let it get cooked in oil for a minute. The flame should be in medium.
Let everything get combined together.
Now add little water.
Let everything turn soft and combined along with water. There should be some moisture left in the gravy.
Now add the crumbled paneer.
Mix it together. Paneer need not be cooked for a long time. 30 seconds to one minute is enough. Just it should get mixed with masalas.
Garnish with coriander leaves. The stuffing is ready. The stuffing should not be very thick or watery. It should be in a consistency to spread. If it’s very thick, you can’t spread it on dosa. If it’s thin, then also you can’t spread it. It should be in spreadable consistency. Adjust water consistency accordingly.
Heat and spread 1 tbsp oil in a dosa pan and sprinkle some water on top. Wait for it to evaporate. This sets the uniform temperature for spreading dosa batter. Keep the flame in low. Spread the dosa batter now in circular motion and sprinkle some oil on top and around the edges. Repeat it when making dosa everytime.
Cover it with a lid and cook for some seconds till the top surface of dosa gets cooked.
Once the top surface of the dosa gets cooked, it can be flipped the other side for some seconds and then reversed to do stuffing.
Or once you open the lid, since the top surface of dosa is cooked well, the stuffing can be done on top without flipping the other side. Now keep one tbsp of paneer stuffing in the center of dosa.
With the backside of spoon, spread it evenly towards all the corners of dosa. Pour little oil on the top.
Now roll the dosa from one side to the other. Repeat the process and complete the stuffing.


  • Adding amchur powder gives good taste.
  • Use sesame oil to spread dosa.