Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, paneer dosa, sambhar and coconut chutney. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
The crispy pancakes are served best with coconut and green chutney and sambhar. This masala dosa is made by stuffing lightly cooked Make sure that the batter is fermented well and the masala dosa is sure to taste divine. Pair it with different chutney and and.
Paneer Dosa, Sambhar and Coconut Chutney is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Paneer Dosa, Sambhar and Coconut Chutney is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook paneer dosa, sambhar and coconut chutney using 40 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Paneer Dosa, Sambhar and Coconut Chutney:
- Take For Idli / Dosa Batter:
- Take 1 cup parboiled rice
- Get 1 cup Raw rice
- Prepare 1 cup urad dal
- Make ready 1/2 cup cooked rice / poha
- Prepare 1/2 tbsp fenugreek seeds (optional)
- Take to taste salt
- Make ready For Sambhar:
- Get 1/2 cup Toor dal/ thuvaraparippu
- Prepare As required Vegetables - 4 cups I used carrots, beans, Okra, drum stick, potato, brinjal and pumpkin
- Make ready 1/4 tsp turmeric powder
- Get 6 Pearl onions
- Get 2-3 Slit Green chilies
- Get 2 tsp red chilli powder
- Get 2.5 tsp coriander powder
- Make ready 1/2 tsp fenugreek powder
- Prepare 1/4 tsp asafoetida/Hing
- Make ready 2 tomatoes
- Make ready Goose berry sized tamarind (Soaked in enough warm water)
- Prepare 1-2 sprigs curry leaves
- Get 1 tbsp coconut oil
- Get Some coriander leaves
- Make ready For Tadka:
- Make ready 3/4 tsp mustard seeds
- Get 3 Dry red chilies
- Prepare 4 Pearl onions
- Make ready For coconut Green Chutney:
- Get 1.5 cup grated fresh coconut
- Prepare 3 green chillies
- Prepare 1 sprig curry leaves
- Get 2 inches cube raw mango
- Take To taste salt
- Get For paneer Filling :
- Make ready 1 cup paneer (smashed)
- Prepare 1/2 cup onion
- Take 1 tbsp ginger
- Get 1 tbsp green chilli chopped
- Get 1/2 tsp cumin seeds
- Take To taste salt
- Prepare Few coriander leaves
Add a side of medu vada, you will be in heaven. Fuck bc my wife packed me paneer parathas for lunch today, and now I have cravings for dosa, which I can totally eat for dinner. Give this Paneer Masala Dosa a try for a high protein breakfast for the busy mornings. Once the onions are done, add the chopped tomatoes, saute for a few seconds and all the spice powders like the turmeric powder, cumin powder, red chilli powder and sambar. dosa chutney recipe or chutney for dosa finally, serve hotel style dosa chutney with dosa or idli.
Steps to make Paneer Dosa, Sambhar and Coconut Chutney:
- For Making Batter:-Wash and soak the rice, urad dal and fenugreek seeds for 5 hours. You can use the soaked water to grind the ingredients.
- Use little by little water to grind the ingredients along with cooked rice to form a smooth thick paste
- Cooked rice is used to give softer texture to Idlis. Transfer the batter to a large vessel, mix salt and cover with tight lid to allow it to ferment for approx. 8 to 10 hours or until the batter rise.
- Once the batter is fermented, you can use it to prepare Idli / Dosa. The Key for soft idlis is rightly fermented airy batter.
- Heat a pan and grease it with little ghee or oil. Put 2 ladles of dosa batter and with the back of the ladle spread out the batter from the center. Apply some more ghee on the sides of the dosa
- Making of Paneer filling: Mix with hand all the paneer filling ingredients and set aside
- Once the dosa is half cooked. Spoon in the Paneer mixture on top of the Dosa and then fold the Dosa into half.
- Allow it to cook and the flip the other side of the dosa to cook. Your Paneer Dosa is ready
- For making Sambhar: Cook the toor dal in a pressure cooker adding turmeric powder,sufficient water and salt. Meanwhile soak the tamarind in warm water (around 1/4 cup) and extract it's juice.
- Now add the cut vegetables(except tomato and okra), 4-5 whole pearl onions, green chilies, curry leaves along with sufficient water(2 cups), turmeric powder and salt. Cook for 1 whistle.
- In another pan saute the okra in oil until it's almost cooked.The okra has to be cooked separately before adding to Sambhar otherwise it will make the whole thing slimy.
- When the pressure releases, open the cooker and add the tamarind juice, tomatoes and okra.
- Heat oil in pan and splutter the mustard seeds. Then add the dry red chillies, sliced pearl onions and brown them. Add some curry leaves, switch off and add the masala powders and mix well.
- Pour this seasoning over the sambar and mix well. Bring it to a boil, add fresh coriander leaves and switch off. Serve sambar with steamed rice or idli / dosa
- For Chutney making: Grind all the ingredients by adding little water. Grind it fine smooth paste. You Tangy Chutney is ready
Click a picture and ideas or thali recipes lunch recipes masala recipes no onion no garlic paneer recipes paratha recipes pickle recipes. Over the next couple of days I am going to share with you some South Indian recipes. They can be eaten by themselves, maybe with some sambhar and coconut chutney or they can be stuffed with delicious masalas. Sambar is a popular southern Indian dish made from daal(lentil), Imli (tamarind) and vegetables. Sambhar is enjoyed in breakfast, lunch and even dinner with other dishes like Idlis, Vada, pulihora, lemon rice, tomato rice and many more other dishes.
So that is going to wrap this up for this exceptional food paneer dosa, sambhar and coconut chutney recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
