Crispy, Flavorful & Filled With Homemade Paneer

If you’ve ever visited a dosa stall in Mumbai, you’ll know how special the street-style dosa tastes. Crispy edges, a soft center, a smear of spicy red chutney, a generous dollop of butter, and a delicious paneer filling — this version is a fusion of South Indian classics with Mumbai’s love for bold flavors.

This Mumbai-Style Dosa recipe is perfect for breakfast, brunch, or even a light dinner. It’s wholesome, protein-rich, and brings that iconic street vibe right to your plate.

Preparation Time: 20 minutes (paneer + chutney prep)
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 3–4 dosas

Cuisine: Indian (Mumbai Street Style)

Course: Breakfast / Snack

Diet: Vegetarian

Difficulty Level: Easy

🧾 Ingredients

For Homemade Paneer:

• ½ liter full-fat milk
• 1 tablespoon lemon juice or vinegar
• Muslin cloth for straining

For Red Chutney (Mumbai style):

• 6–8 Kashmiri red chilies (soaked)
• 4 garlic cloves
• 1 small onion
• 1 tbsp lemon juice
• Salt to taste
• 1–2 tbsp water for grinding

For Dosa Batter (Instant version):

• 1 cup semolina (sooji/rava)
• ½ cup rice flour
• ½ cup curd
• Water as needed
• Salt to taste

Note- You can also use regular fermented dosa batter if you have it.

For Paneer Filling:

• 1 cup homemade paneer (crumbled or grated)
• 1 small onion, finely chopped
• 1 green chili, chopped
• 1 tbsp butter
• 1 tsp pav bhaji masala (optional but gives the perfect Mumbai touch)
• Salt to taste
• 1 tbsp finely chopped coriander

For Cooking the Dosa:

• Butter or oil (as needed)
• Red chutney
• Fresh coriander for garnish

Instructions

1. Make the Homemade Paneer:

1. Heat the milk in a saucepan.
2. Once it begins to boil, add lemon juice or vinegar. Before adding switch off the gas stove, note this you have to add lemon juice or vinegar slowly slowly and have to stir continously.
3. The milk will curdle — switch off the flame.
4. Strain using a muslin cloth and rinse with cold water.
5. Hang it for 20–30 minutes to remove excess water.
6. Crumble or grate it and keep aside.

2. Prepare the Red Mumbai-Style Chutney:

1. Blend soaked Kashmiri chilies, garlic, onion, lemon juice, and salt.
2. Add a little water and grind to a thick, smooth paste.
3. Set aside.

3. Make the Paneer Filling:

1. Heat butter in a pan.
2. Add chopped onions and green chili; sauté for a minute.
3. Add crumbled homemade paneer, salt, and pav bhaji masala.
4. Mix well and cook for 2 minutes.
5. Turn off the heat and add chopped coriander.

Your flavorful paneer filling is ready!

4. Prepare the Instant Dosa Batter:

1. Mix semolina, rice flour, curd, salt, and enough water to make a smooth batter.
2. Rest it for 10–15 minutes.
3. Adjust consistency — it should be slightly thin and pourable.

5. Make the Dosa:

1. Heat a tawa/griddle well.
2. Pour a ladle of batter and spread it in circular motions.
3. Drizzle a little butter around the edges.
4. Once it starts turning golden, spread 1–2 teaspoons of red chutney over the dosa.
5. Add 2–3 tablespoons of paneer filling on one side.
6. Fold the dosa and cook for another 30 seconds.
7. Transfer to a plate and serve immediately.

🌿 Tips for a Perfect Mumbai-Style Paneer Dosa Recipe

• Use Kashmiri chilies for bright red chutney without too much heat.
• Homemade paneer gives a soft, creamy texture — avoid using store-bought if possible.
• Resting the batter helps make crispier dosas.
• Add a small cube of butter while cooking for true street-style flavor.
• Serve with coconut chutney or tomato chutney for a complete meal.

💚 Health Benefits

• Paneer is rich in protein and calcium, making the dosa more nutritious.
• Semolina is light and easy to digest.
• Kashmiri chilies provide color and antioxidants without too much spice.
• Homemade chutney improves digestion and enhances flavors naturally.

Conclusion

This Mumbai-Style Dosa Recipe is a beautiful blend of crispiness, spice, and creamy paneer goodness. It’s easy to make, fun to eat, and brings the charm of Mumbai’s famous dosa stalls straight to your kitchen.

Serve it for breakfast, pack it for tiffin, or enjoy it as a satisfying evening treat — it never disappoints!

FAQs

1. Can I use store-bought paneer instead of homemade paneer?

Yes, you can. But homemade paneer gives a softer, fresher texture and blends beautifully with the Mumbai-style spices.

2. What makes Mumbai-style dosa different from regular dosa?

Mumbai-style dosa is crisp, heavily buttered, and spread with spicy red chutney. The filling often includes paneer or a pav-bhaji-style stuffing.

3. Can I make the red chutney less spicy?

Of course. Reduce green chilies or use fewer Kashmiri red chilies. You can also add a little more lemon juice to balance the heat.

4. Is this dosa good for kids?

Yes! Just reduce the spice in the chutney. Paneer makes it protein-rich, soft, and perfect for kids’ lunchboxes.

5. Can I prepare the dosa batter in advance?

Yes. You can prepare instant batter 2–3 hours earlier or use traditional fermented batter stored in the fridge for up to 24 hours.

6. Can I make this dosa without butter?

Yes, use ghee or oil. But for authentic Mumbai street-style flavor, butter is the best choice.

7. What can I serve with this dosa?

It tastes amazing with coconut chutney, tomato chutney, sambar, or even just red garlic chutney.

8. Can I make it gluten-free?

Yes, simply use traditional dosa batter (rice + urad dal). The instant semolina version is not gluten-free.

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