Palak Paneer Suji Dosa is a crispy, lacy dosa made with a vibrant spinach-based batter and filled with crumbled paneer, onions, and green chillies. Blanched spinach is blended with suji, maida, rice flour, coriander, green chilli, and ginger to create a thin, watery batter that forms beautiful net-like patterns on a hot tava.

What is Palak Paneer Suji Dosa?

This dosa is a fun twist on a traditional dosa, combining spinach and paneer in one dish. The thin batter is poured directly onto a hot tava to create delicate, crispy patterns, while the paneer filling adds richness and texture.

Main Ingredients of Palak Paneer Suji Dosa:

For the Batter

1. Spinach – 2 cups

2. Suji/Semolina – ½ cup

3. Rice Flour – ¼ cup

4. Maida – ¼ cup

5. Fresh Coriander – ¼ cup

6. Green Chillies – 2

7. Ginger – 1-inch piece

8. Salt – 1 tsp

9. Cumin Seeds – 1 tsp

10. Red Onion – ½ small, finely chopped

11. Water – 2–2½ cups

For the Filling

1. Paneer – 200g, crumbled

2. Onion – ½ small, finely chopped

3. Green Chillies – 1–2, finely chopped

For Cooking

1. Oil – 1–2 tbsp

What Is So Special About Palak Paneer Suji Dosa?

The watery spinach batter creates beautiful lace-like patterns when poured over a hot tava. The crispy dosa paired with soft, crumbled paneer and fresh chillies makes every bite both crunchy and flavourful.

Crispy, Lacy & Packed with Paneer:

The dosa is best served straight from the tava while the edges are crisp and the paneer filling is warm.

How to Make Palak Paneer Suji Dosa

Step 1: Prepare the Spinach

1. Bring a pot of water to a boil.

2. Add the spinach and blanch briefly.

3. Immediately transfer it to cold water.

4. Squeeze out as much water as possible.

Step 2: Prepare the Batter

1. Add the blanched spinach to a blender.

2. Add suji, rice flour, maida, coriander, green chillies, and ginger.

3. Add salt and cumin seeds.

4. Blend everything together until smooth.

5. Add water gradually and blend into a thin, watery batter.

6. Stir in the chopped red onion.

Step 3: Prepare the Paneer Filling

1. Crumble the paneer into a bowl.

2. Add chopped onion and green chillies.

3. Mix lightly and keep aside.

Step 4: Make the Dosa

1. Heat a tava until very hot.

2. Lightly grease it with oil.

3. Take a ladleful of the watery batter.

4. Pour it over the tava in a thin, scattered motion to create a beautiful net-like pattern.

5. Drizzle a little oil around the edges.

6. Add the paneer filling, chopped onion, and green chillies over the dosa.

7. Cook until the dosa becomes crisp and golden.

Step 5: Serve

1. Carefully fold the dosa.

2. Transfer it to a serving plate.

3. Serve immediately while hot and crispy.

Expert Tips

1. Squeeze the spinach really well after blanching so the batter doesn't become too watery.

2. The batter should be quite thin to create the characteristic net pattern.

3. Make sure the tava is properly hot before pouring the batter.

4. Don't spread the batter with the back of a ladle—the pouring technique creates the lace pattern.

5. Serve immediately for the best crispy texture.

Recipe Card

Palak Paneer Suji Dosa

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Category

Breakfast / Snack

Servings

3

Prep Time

15 minutes

Cook Time

15 minutes

Make crispy Palak Paneer Suji Dosa with a vibrant spinach batter, suji, rice flour, and a delicious paneer filling. The thin batter creates beautiful crispy net patterns on the tava.

Author:

Samridh

Ingredients

Batter

• 2 cups spinach

• ½ cup suji

• ¼ cup rice flour

• ¼ cup maida

• ¼ cup coriander

• 2 green chillies

• 1-inch ginger

• 1 tsp salt

• 1 tsp cumin seeds

• ½ red onion, chopped

• 2–2½ cups water

Filling

• 200g paneer, crumbled

• ½ onion, chopped

• 1–2 green chillies, chopped

Cooking

• 1–2 tbsp oil

Directions

1. Blanch spinach, cool, and squeeze out the water.

2. Blend spinach with suji, rice flour, maida, coriander, green chillies, ginger, salt, and water.

3. Add cumin seeds and chopped onion.

4. Make a thin, watery batter.

5. Heat a tava and pour the batter in a scattered motion to create a net pattern.

6. Add paneer, onion, and green chillies.

7. Cook until crisp and golden.

8. Fold and serve hot.

Recipe Note

The most important part of this recipe is the consistency of the batter. Keep it thin and watery, and make sure the tava is hot before pouring to achieve those delicate, crispy net-like patterns.