Add 2 tsp oil in a pan. When oil gets hot add cumin seeds and sauté for while. Now add green chilly, ginger paste and sauté for while. Add chopped spinach, salt, red chilly and paneer. Mix all ingredients nicely. Take out the stuffing in a bowl.
Add spinach and salt in dosa batter. If the batter is thick add some water into it.
How to make dosa:
Preheat nonstick tawa. When tawa gets hot, pour some oil and spread it with help of a napkin paper or clean cloth. Pour 2 tsp dosa batter on warm tawa and spread it all spread in a round shape. Cook until it gets golden brown in color from beneath. Place 1-2 tsp stuffing in center and spread in thinly. Fold the tawa and take it off from flame.
Before making other dosas clean the tawa with wet muslin cloth so that tawa remain appropriately warm. If the tawa is too hot then it gets difficult in spreading the dosa and it starts burning. Like wise prepare all dosas.
Serve piping hot palak paneer dosa with sambar or coconut chutney or peanut chutney and savor the delectable taste.
While making stuffing make sure you don’t overcook spinach, with this spinach will becomes juicy and greasy.
For making spinach paste, clean the leaves remove stalk and wash thoroughly twice with water. Now make fine paste of these leaves in a mixture grinder.
How to make dosa batter:
Take 3 cup rice and 1 part urad dal and soak them separately in water for 4-5 hours. Add 1 tsp fenugreek seeds along with dal. With this dosas come out crispy. Drain out excess water from dal and rice. Grind the rice. Add 2-3 tsp water or as per need for grinding rice. Now finely grind dal and fenugreek seeds. Take out both the ingredients in a bowl and mix well. Allow the batter to ferment. It takes 12 hours for batter to get fermented during summers and 20-24 hours during winters.