How to Make Beetroot Paneer Dosa: If you're tired of eating sprouts, sandwiches, or parathas every day and are looking for something new, light, yet power-packed for breakfast, then high-protein beetroot paneer dosa is a great option. The natural color of beetroot, the protein from paneer, and the lightness of semolina combine to make it a perfect combination of taste and health. The tempering of mustard seeds and curry leaves further enhances its aroma. This dosa not only fills your stomach but also provides a great start to your day.

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:
- First, peel the beetroots and cut them into small pieces. Now, put them in a blender and make a smooth puree with little to no water. Ensure the puree is thick and smooth for the best color and flavor of the dosa.

- Now, in a large bowl, combine the semolina, yogurt, and beetroot puree. Add water gradually and prepare a thick but pourable batter. Cover the batter and let it rest for about 1 hour. This will allow the semolina to swell properly, resulting in a soft dosa.

- While the batter is resting, prepare the paneer filling. For this, heat a little oil in a pan. Once the oil is hot, add the mustard seeds. When the mustard seeds start to splutter, add the curry leaves and chopped green chilies. Now add the finely chopped onion and sauté until lightly golden brown. After that, add the tomato and turmeric powder and cook until the tomatoes soften. -Now add the mashed paneer, add salt to taste, and cook on low heat for 4-5 minutes, stirring continuously. Finally, add the chopped coriander leaves and turn off the gas.

-Now it's time to make the dosa. Add baking soda and a little salt to the batter and mix well. Heat a dosa pan, lightly grease it with oil, and pour a ladleful of batter, spreading it thinly. Cook the dosa on medium heat until crispy. Now place the paneer filling in the center, fold the dosa, and cook it with a little ghee.

-Serve the hot beetroot paneer dosa with coconut chutney and sambar. This breakfast is not only delicious but also provides plenty of protein.

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