Ingredients

Salt to taste
1/2 teaspoon Saffola Active oil 3 ml per dosa
2 cups water
Ingredients for oats chili paneer filling
200 grams paneer
1 green capsicum,45 grams
2 large tomatoes,80 grams
3 cloves garlic 7 grams
1/2 cup green spring onions,20 grams
40 grams Saffola Chinese Masala oats
2 tablespoons Schezwan sauce 14 ml
1 tablespoon tomato ketchup 7 ml
1 teaspoon Saffola Active oil 5ml
1/4th cup water

How to make Paneer Oats & Chilli Dosa

Start with combining all the ingredients for the dosa. Stir to combine the batter well.

The batter should be of thick pouring consistency. If too thick, adjust by adding water.

Keep the batter aside for 10 minutes, and then proceed to make the dosa filling.

In a kadai, heat 1-teaspoon oil over medium heat. Add the garlic, spring onion and capsicum and sauté until soft and tender.

Once done, add the chopped tomatoes, paneer, sauce, oats and 1/4 cup of water. Check the salt and cook the chili paneer until the oats is cooked through.

Once done, turn off the heat.

Now to make the dosa, heat a non-stick pan and pour a ladle of dosa batter and spread it thin. Do not make it very thin because it might tear.

Drizzle half a teaspoon of oil and cook until browned and crisp.

Once browned, spoon the chilli oats paneer in the center and fold the dosa in half and serve.