Vegan Paneer Dosa

Discover the irresistible magic of a perfectly crispy, golden-brown dosa paired with a savory vegan twist in this Vegan Paneer Dosa recipe! Made with a fermented rice and urad dal batter, this South Indian classic is elevated by a rich, flavorful filling of crumbled tofu—your plant-based alternative to paneer—seasoned with zesty lemon juice, vibrant turmeric, and aromatic spices like cumin and ginger. The dosa's crisp texture contrasts beautifully with the creamy, spiced tofu filling, all enhanced by the earthy touch of black salt (Kala Namak). Served alongside coconut chutney or sambar, this delicious and wholesome dish is entirely dairy-free, gluten-free, and loaded with plant-powered goodness. Perfect for a hearty breakfast, lunch, or dinner, this recipe celebrates bold flavors and comforting tradition with a vegan twist!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Rice
• 0.5 cups Urad Dal
• 1 teaspoon Fenugreek Seeds
• 2 cups (for soaking) Water
• 1 teaspoon Salt
• 3 tablespoons Coconut Oil
• 200 grams Firm Tofu
• 1 tablespoon Lemon Juice
• 1 tablespoon Nutritional Yeast
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Cumin Seeds
• 1 medium, finely chopped Onion
• 1 finely chopped Green Chili
• 1 inch piece, grated Ginger
• 2 tablespoons, chopped Coriander Leaves
• 0.5 teaspoon Black Salt (Kala Namak)

Directions

Step 1

Rinse the rice, urad dal, and fenugreek seeds in a large bowl. Add 2 cups of water and soak them for at least 4 hours or overnight.

Step 2

Drain the soaked ingredients and grind them to a smooth batter consistency, adding water as needed. The batter should be thick but pourable.

Step 3

Add 1 teaspoon of salt to the batter and mix well. Cover and let it ferment in a warm place for 8 to 12 hours until it slightly rises and becomes bubbly.

Step 4

For the vegan paneer, crumble the tofu into small pieces in a bowl. Add lemon juice, nutritional yeast, turmeric powder, and black salt. Mix well and set aside.

Step 5

In a pan, heat 1 tablespoon of coconut oil on medium heat. Add cumin seeds and let them splutter. Then add finely chopped onion, green chili, and grated ginger. Sauté until the onions turn translucent.

Step 6

Add the crumbled tofu mixture to the pan and cook for about 5 minutes, stirring occasionally, until the tofu is slightly golden. Add chopped coriander leaves and mix well. Remove from heat and set aside.

Step 7

Heat a non-stick skillet or dosa tawa on medium heat. Grease it lightly with a bit of coconut oil.

Step 8

Pour a ladleful of dosa batter onto the center of the skillet and spread it outward in a circular motion to form a thin layer.

Step 9

Drizzle a little oil around the edges of the dosa. Cook until the base turns golden brown.

Step 10

Place 2 tablespoons of the vegan paneer filling on one half of the dosa and fold the other half over it.

Step 11

Remove from heat and repeat with the remaining batter and filling.

Step 12

Serve hot with coconut chutney or sambar.

Nutrition Facts

Serving size	(1300.3g)

Amount per serving	% Daily Value*
Calories	1397.4

Total Fat 55.2g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 4032.4mg	0%
Total Carbohydrate 168.8g	0%
Dietary Fiber 30.9g	0%
Total Sugars 11.1g
Protein 65.1g	0%

Vitamin D 0IU	0%
Calcium 607.5mg	0%
Iron 19.8mg	0%
Potassium 2171.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 18.2%

Carbs: 47.1%