By Krati Purwar
November 7, 2024
South Indian dosa varieties are unlimited but Gujarati gotala dosa shines amid popular variants. Adding to its crispy texture is the creaminess of paneer and cheese. Try its easy recipe.
4 cups rice 1 cup urad dal 2 tbsp coriander leaves 1 tbsp chana, tur dal 2 tbsp pav bhaji masala 6-7 methi dana 100 grams of cheese 200 grams of paneer 1 tsp pepper ¼ cup poha 1 tsp red chilli powder Salt to taste 1 chopped tomato, spring onion
Soak urad dal, methi dana, and rice overnight. Grind them into a fine paste with soaked poha.
Let this mixture ferment for at least 8 hours. You can add water to adjust the consistency.
Heat a non-stick skillet and spread the dosa batter all over it.
Once the base solidifies, sprinkle grated cheese, crumbled paneer, chopped spring onions, and coriander leaves.
Add pav bhaji masala on the top for oomph along with pepper and chilli powder.
Mix the ingredients, fold the dosa, and serve with sambar or chutney.