• Skip to primary navigation
  • Skip to main content
  • Skip to footer
The Magic Saucepan logo
  • Home
  • About
  • Recipe Index
  • Portfolio
  • Contact Us
    • Privacy Policy
menu icon
go to homepage
  • Home
  • About
  • Recipe Index
  • Portfolio
  • Contact Us
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipe Index
    • Portfolio
    • Contact Us
      • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Indian Breakfast recipes » Idli | Dosa

    Grilled Corn & Paneer Dosa

    by Nisha

    Jump to Recipe Print Recipe

    Dosa topped with crumbled paneer and grilled corn. Garnish it with a heavy sprinkle of coriander leaves and cashew nuts!

    5 from 2 votes
    Print
    Grilled corn & Paneer Dosa
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     

    Dosa topped with paneer and grilled corn and fresh herbs

    Course: Breakfast
    Cuisine: Indian
    Servings: 10 no's
    Author: Nisha
    Ingredients
    Dosa Toppings
    • 1 Cup Crumbled Paneer
    • ½ Cup grilled corn pearls
    • 2 tablespoon finely chopped fresh Coriander leaves
    • 1 tablespoon finely chopped Green Chillies
    • ½ teaspoon Fav Bhaji Masala (Optional)
    • Salt as needed
    For Dosa
    • 10 ladle Dosa Batter
    • Oil for cooking
    Instructions
    1. Mix all the ingredients under topping. Add salt and mix well. Keep aside. 

    2. Heat the tawa or griddle on medium high heat. To check if the tawa is hot enough, sprinkle some water and it should sizzle immediately and the droplets should skitter.  

    3. Slightly grease the tawa with oil. Pour the batter and spread it quickly in a circular fashion and make it slightly thicker than the regular dosa. Immediately sprinkle the prepared topping and you can press it slightly using the spatula. Cover and cook for a minute or so.

    4. Once the top-side gets cooked and the bottom is browned (golden brown), remove the dosa from the tawa. 

    Serving
    1. You can serve this with chutney or sambhar or Milagai pedi. But Ketchup is the best option.  

    Recipe Notes
    • The ingredients mentioned under topping is a sample. You can substitute or add any kind of herbs and give it your own twist.
    • The amount of topping depends on one's personal choice. Fill the dosa as much as you like.
    • Reduce the amount of chillies because gives a spicy bite. Instead you can add red chilli powder if you cannot handle it. Or omit completely.
    • Spread the batter slightly thicker than the regular dosa. This helps in holding the toppings properly.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 78 here

    « Whole-Grain Wheat Roti | Paratha
    Green Uthappam - with coriander leaves and chillies »

    Did you try this recipe ?

    Then share your experience (and photo) with us on Facebook or Instagram or email us or leave a comment below. We look forward to hearing from you!

    Monthly Digest

    Do not forget to subscribe to our monthly newsletter!

    Recipe categories

    • Breakfast
    • Snacks
    • Indian Main Course Dishes
    • Desserts
    • Accompaniments

    Reader Interactions

    Comments

    1. Priya Suresh says

      October 15, 2018 at 6:01 am

      Such an interesting dosa, never thought of adding grilled corn kernels in a dosa..Totally unique and very brilliant idea Nisha.. Inviting dosa there..

      Reply
    2. Sapana says

      July 28, 2017 at 3:06 pm

      Grilled corn and paneer filling sounds Yummy on top of dosa.

      Reply
    3. Gayathri Kumar says

      July 28, 2017 at 9:29 am

      Delicious topping for dosas. Looks so colourful too..

      Reply
    4. Chef Mireille says

      July 25, 2017 at 6:02 pm

      oh yes please - my fave ingredients - I would gobble this up in no time!

      Reply
    5. Veena Krishnakumar says

      July 24, 2017 at 4:46 pm

      Love the topping Nisha. Very tempted to make this!1

      Reply
    6. Mayuri Patel says

      July 20, 2017 at 2:09 am

      Lovely stuffing for the dosa. I love both paneer and corn.. so wouldn't mind having this dosa at all.

      Reply
    7. Jayashree says

      July 17, 2017 at 5:43 pm

      Interesting combination of ingredients in the topping, Nisha.

      Reply
    8. Srivalli Jetti says

      July 17, 2017 at 11:11 am

      Oh my that's seriously some addictive toppings Nisha, very good one!

      Reply
    9. Vaishali says

      July 17, 2017 at 1:30 am

      Interesting stuffing for the dosa , great fusion !

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Footer

    Monthly Digest

    Subscribe to get a monthly digest of our posts.

    Footer

    ↑ back to top

    Copyright © Nisha Ramesh @ The Magic Saucepan

    Unauthorised use and/or duplication of this material without express and written permission from this site’s owner is strictly prohibited. Recipes may be used and adapted, provided that full and clear credit is given to The Magic Saucepan with appropriate link to the original content. However, Photos from The Magic Saucepan site cannot be used in anyway.