Paneer masala dosa

Several years back, my parents and I went to a roof top restaurant which had advertised a "Dosa Mela" that featured more than a 100 varieties of dosa. The thought of the humble batter which we only turned into a ghee roast or uttappam or masala dosa, being churned out in a 100 variants was intriguing. Only when we went in did we realist that more than 50 varieties were non vegetarian and the ones that were vegetarian didn't look or sound very appetizing. Needless to say, we stuck to our regular masala dosa and ghee roast.
Today, on the last day of the blogging marathon, I decided to get out of my routine and whip up a different masala as the stuffing for the dosa.

What you need:
For the masala:
Onion - 1, chopped fine
Carrot - 1, grated
Paneer - 1 cup, grated
Garam masala - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 1 tbsp
Ajwain seeds/omam - 1 tsp
Jeera/Cumin seeds - 1 tsp
Kasuri methi - 1 tsp
Salt - to taste

Heat oil in a pan. Add the jeera and ajwain. After a few seconds, add the onions and saute until translucent. Add in the grated carrots, turmeric powder, red chilli powder, garam masala, and salt. Stir well. Sprinkle a little water over it and cook over a low flame until done. Add the grated paneer and kasuri methi. Stir well and heat for a few minutes. Switch off heat and set aside.

To make paneer masala dosa:

Pour a ladleful of dosa batter on to a hot dosa pan. Spread into a thin circle. Drizzle some oil over it.

When the under side starts to brown, flip over and cook for a few seconds. Flip over again and spread some masala over half of the dosa.

Fold the other half over this.

Serve hot with chutney and sambar.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14