Description
Makhni Dosa is a delightful and rich twist on the classic South Indian dosa, inspired by the popular North Indian butter chicken makhani. This dish features a crispy dosa filled with a creamy, buttery tomato-based sauce, often enriched with paneer or vegetables. The combination of the crunchy dosa and the luxurious, spiced filling creates a unique fusion that is both comforting and indulgent, making it perfect for breakfast, brunch, or a special dinner
Preparation:
- Prepare the Dosa Batter:
- Soak the rice and urad dal separately. Drain, then blend them into a smooth batter with water. Ferment the batter overnight in a warm place.
- Prepare the Makhni Filling:
- In a pan, heat butter over medium heat. Add chopped onions, green chilies, and ginger-garlic paste, sautéing until the onions become translucent.
- Add the pureed tomatoes and cook until the oil starts to separate.
- Stir in cumin powder, coriander powder, red chili powder, and salt. Cook for a few more minutes.
- Add cream and mix well, then add the paneer. Allow the mixture to simmer for a few minutes, then garnish with fresh coriander.
- Cook the Makhni Dosa:
- Heat a non-stick skillet or dosa pan over medium heat. Grease lightly with oil or ghee.
- Pour a ladleful of batter onto the pan and spread it into a thin circle. Drizzle oil around the edges and on top.
- Cook until the bottom is golden brown, then place a portion of the makhni filling on one half of the dosa. Fold the other half over and press gently.
