Crispy Lentil Dosa with Spiced Paneer Filling

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil Dosa with Spiced Paneer Filling

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Dosa with Spiced Paneer Filling

A golden, fermented lentil and rice crepe stuffed with crumbled paneer sautéed in aromatic turmeric and cumin, finished with a touch of fresh, zesty cilantro.

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NUTRITION

514kcal
Protein
28.0g
Fat
26.6g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Paneer

1/5 cup Urad Dal

1 tbsp White Rice

1 tsp Avocado Oil

2 tbsp Red Onion

1/2 tsp Ginger Root

1/4 tsp Turmeric Powder

1/4 tsp Cumin Seeds

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Soak the urad dal and rice in water for at least four hours then blend into a smooth, thick batter.

  • 2

    Allow the batter to ferment in a warm place overnight until slightly bubbly and aerated.

  • 3

    Heat a teaspoon of avocado oil in a pan and sauté the cumin seeds, ginger, and onions until soft.

  • 4

    Stir in the crumbled paneer and turmeric, cooking until the mixture is fragrant and lightly golden.

  • 5

    Wipe a non-stick griddle with a drop of oil and spread a ladle of batter into a thin, even circle.

  • 6

    Cook the dosa until the bottom is deeply browned and crisp, then place the paneer filling in the center.

  • 7

    Fold the crepe over the spiced filling and serve immediately while the edges are perfectly crunchy.

Crispy Lentil Dosa with Spiced Paneer Filling

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil Dosa with Spiced Paneer Filling

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Dosa with Spiced Paneer Filling

A golden, fermented lentil and rice crepe stuffed with crumbled paneer sautéed in aromatic turmeric and cumin, finished with a touch of fresh, zesty cilantro.

NUTRITION

514kcal
Protein
28.0g
Fat
26.6g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Paneer

1/5 cup Urad Dal

1 tbsp White Rice

1 tsp Avocado Oil

2 tbsp Red Onion

1/2 tsp Ginger Root

1/4 tsp Turmeric Powder

1/4 tsp Cumin Seeds

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Soak the urad dal and rice in water for at least four hours then blend into a smooth, thick batter.

  • 2

    Allow the batter to ferment in a warm place overnight until slightly bubbly and aerated.

  • 3

    Heat a teaspoon of avocado oil in a pan and sauté the cumin seeds, ginger, and onions until soft.

  • 4

    Stir in the crumbled paneer and turmeric, cooking until the mixture is fragrant and lightly golden.

  • 5

    Wipe a non-stick griddle with a drop of oil and spread a ladle of batter into a thin, even circle.

  • 6

    Cook the dosa until the bottom is deeply browned and crisp, then place the paneer filling in the center.

  • 7

    Fold the crepe over the spiced filling and serve immediately while the edges are perfectly crunchy.