>!!< Palak Paneer Dosa >!!<

Ingredients

For The Spinach Purée (makes Approx. 1 1/3 Cups)
3 3/4 cups chopped spinach (palak)
2 tsp roughly chopped green chillies
1 tsp chopped ginger (adrak)
Other Ingredients
1 cup dosa batter
6 tbsp butter
1 cup finely chopped onions
green garlic chutney
1 tsp chilli powder
1 tsp garam masala
1 cup chopped paneer
salt to taste
For Serving
coconut chutney
green garlic (lehsun) chutney
sambhar

Method
For the spinach purée
Combine all the ingredients in a bowl, add ¾ cup of water and simmer till the spinach cooks. Keep aside to cool.
Blend in a mixer till smooth. Keep aside.
How to proceed
Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.
Place 1 tbsp of butter in the centre, add ¼ cup of onions and 2 tsp of green garlic chutney, mix well, cover and cook on a medium flame for 2 minutes.
Add 1/3 cup of spinach purée, ¼ tsp of chilli powder, ¼ tsp of garam masala, mix well, cover and cook on a medium flame for a few seconds.
Add the paneer, salt, another ½ tbsp of butter, mix well and cover and cook on a medium flame for another minute.
Place the stuffing on a small plate and fold over the dosa to make a semi-circle or a roll.
Place the dosa on a plate along with the stuffing and serve immediately with coconut chutney, green garlic chutney and sambhar.
Repeat with the remaining ingredients to make 3 more plates.
Be a little different:

Pav bhaji dosa:
Vendors usually make the pav bhaji stuffing over the dosa, which is smeared on the tava (griddle).
You can follow the same method of making the bhaji on the dosa or you can make it in a kadhai and then smear it over the dosas.
Smear approximately 1/3 cup of bhaji over a dosa, add 1 tbsp of butter and grated cheese over it if you like.
Serve hot with coconut chutney, green garlic chutney and sambhar.