Paneer Masala stuffed Ragi Masala Dosa

Paneer, this Indian cheese is our family favourite, my fridge will always have this cheese. If i dont go to Indian groceries, i'll make myself paneer at home. However paneer have an important place in our diet. If i have paneer in my fridge, i can just dish out anything with it within few minutes to satisfy everyone's tastebuds at home. When i picked Indian bread basket as this week's blogging marathon's theme, Srivalli mentionned that even Dosa are known as Indian breads, obviously i couldnt resist myself to make this nutritious ragi masala dosa. This time instead of making a simple masala dosa i opted for a lipsmacking paneer masala for the stuffing. Trust me, this ragi masala dosa turned out extremely delicious and everyone at home enjoyed thoroughly this calcium packed protein rich masala dosa.

I prepared my ragi dosa batter with whole ragi grains instead of store bought ragi flour, i never forget to grab wholegrains from Indian groceries and this time i picked ragi aka finger millet grains. I love to use wholegrains while making my idli or dosa batters at home instead of sticking with the usual rice or store bought wholegrains flours. Using the wholegrains in batter make them more interesting,healthy and definitely a brilliant way to include in your diet. You can feed easily the wholegrains to everyone at home,trust me this method works best always for me.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.

For Ragi Batter:
1cup Ragi/Finger millet
1cup Brown rice
1/2cup Urad dal
1/4tsp Fenugreek seeds

For Paneer Masala:
1cup Cubed paneer
1no Onion (chopped)
2nos Tomatoes (chopped)
1/2tsp Garam masala
1/2tsp Red chilly powder
1/4tsp Cumin powder
Oil
Salt
Few curry leaves

Wash well and soak the finger millets with enough water for 5-6hours.

Soak the rice and urad dal with fenugreek seeds separately for 4-3hours.

Drain the water from urad dal and grind it as fine paste.

Transfer the urad dal batter to a vessel and grind now both the soaked finger millets and brown rice.

Grind them as bit coarse paste.

Now mix both the urad dal batter with rice-finger millet batter, add salt and keep aside for overnite.

After fermentation, give a stir.

Meanwhile prepare the paneer masala, heat enough oil, add the onion and cook for few minutes.

Now add the tomatoes, red chilly powder, cumin powder and garam masala,cook everything in medium flame until the tomatoes turns mushy.

Now add the curry leaves, cubed paneer, cook everything until the paneer gets well cooked with the spice powders and the oil gets separates.

Put off the stove.

For making masala dosa:

Heat a nonstick tawa or a pan for making dosas, once the pan is hot, grease the pan with a paper towel and oil, drop a ladle of ragi dosa batter and spread as a thin dosa.

Drizzle oil , flip and cook on both sides until the dosa turns crispy.

Spread enough paneer masala, fold the dosa.

Serve warm with chutneys or idlipodi.

Pour la pâte de millet:
1verre Ragi / Millet (Indien)
1verre de riz complet
1/2verre Lentilles noires
1/4 c à café graines de fenugrec

Pour  Masala de paneer (fromage Indien) :
1verre Paneer (couper en dés)
1 Oignon ( haché )
2 Tomates ( coupées )
1/2 c à café Garam Masala
1/2 c à café de poudre de piment
1/4c à café de poudre de cumin
huile
sel
Quelques feuilles de curry

Laver et faire tremper les millets dans de l'eau pendant 5-6 heures .

Faites tremper le riz et les lentilles noires avec des graines de fenugrec séparément pour 4-3 heures .

Videz l'eau de lentilles noires et broyez-les pour en faire une pâte fine.

Transférez cette pâte  dans un récipient et broyez maintenant les millets et le riz complet.

Broyez-le tout .

Mélangez les deux pâtes , ajouter le sel et garder de côté dans un endroit chaud pour la fermentation pendant la nuit..

Pendant ce temps préparez le masala de paneer.

Chauffez l'huile dans une poêle , ajoutez l'oignon et cuire pendant quelques minutes .

Maintenant, ajoutez les tomates ,poudre de piment , poudre de cumin et le garam masala , cuire le tout à feu moyen jusqu'à ce que les tomates se transforment en bouillie.

Maintenant, ajoutez les feuilles de curry , dés de paneer et cuire le tout jusqu'à ce que le paneer soit bien cuit.

Mettez de cote et laisser refroidir.

Pour faire le masala dosa :

Chauffez une poêle anti-adhésive, dès que la poêle est chaude , graisser la poêle avec une serviette en papier et de l'huile , déposer une louche de pâte de millet et étaler comme une crêpe.

Retourner et faire cuire des deux côtés jusqu'à ce que le dosa soit ​​croustillant .

Étaler le masala de paneer sur le dosa.

Servir chaud avec chutneys.