Delicious and Nutritious Beetroot Paneer Dosa Recipe

Looking for a nutritious breakfast option? Try this beetroot paneer dosa recipe! Combining the vibrant color of beetroot with protein-rich paneer and semolina, this dish is both delicious and healthy. With easy-to-follow instructions, you can whip up this delightful meal in no time. Serve it with coconut chutney and sambar for a complete breakfast experience. Read on to discover the full recipe and enjoy a power-packed start to your day!

By Narendra Chaudhary Jan 9, 2026, 11:24 IST

How to Prepare Beetroot Paneer Dosa

Beetroot Paneer Dosa Recipe: If you're seeking a refreshing change from your usual breakfast options like sprouts, sandwiches, or parathas, consider trying the high-protein beetroot paneer dosa. This dish combines the vibrant color of beetroot, the protein-rich paneer, and the light texture of semolina, creating a delightful blend of flavor and nutrition. The addition of mustard seeds and curry leaves enhances its enticing aroma. This dosa not only satisfies your hunger but also kickstarts your day on a healthy note.

Ingredients:
2 beetroots
1 cup paneer (mashed)
1 onion (finely chopped)
1 tomato (finely chopped)
2 green chilies (finely chopped)
1 cup semolina
1 cup yogurt
1 cup water
4 curry leaves
2 tablespoons fresh coriander (chopped)
1 teaspoon turmeric powder
1 teaspoon mustard seeds
1 teaspoon baking soda
Salt to taste
Ghee or oil (for cooking the dosa)

Instructions:
- Begin by peeling the beetroots and chopping them into small pieces. Blend these pieces into a smooth puree, ensuring it is thick and minimal water is used to achieve the best color and flavor for the dosa.

- In a large mixing bowl, combine the semolina, yogurt, and beetroot puree. Gradually add water to create a thick yet pourable batter. Cover the mixture and let it rest for about an hour, allowing the semolina to swell and resulting in a softer dosa.

- While the batter rests, prepare the paneer filling. Heat a small amount of oil in a pan, then add the mustard seeds. Once they begin to splutter, incorporate the curry leaves and chopped green chilies. Next, add the finely chopped onion and sauté until it turns a light golden brown. Add the tomato and turmeric powder, cooking until the tomatoes soften. Finally, mix in the mashed paneer, season with salt, and cook on low heat for 4-5 minutes, stirring continuously. Add the chopped coriander leaves and remove from heat.

- Now, prepare the dosa. Mix baking soda and a pinch of salt into the batter. Heat a dosa pan, lightly grease it with oil, and pour a ladle of batter, spreading it thinly. Cook the dosa over medium heat until it becomes crispy. Place the paneer filling in the center, fold the dosa, and cook it with a bit of ghee.

- Serve the hot beetroot paneer dosa alongside coconut chutney and sambar. This breakfast option is not only tasty but also packed with protein.

PC Social Media