Paneer Dosa, Sambhar And Coconut Chutney

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Paneer Dosa, Sambhar and Coconut Chutney. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Paneer Dosa, Sambhar and Coconut Chutney is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it's quick, it tastes yummy. They're fine and they look fantastic. Paneer Dosa, Sambhar and Coconut Chutney is something which I've loved my entire life.

Many things affect the quality of taste from Paneer Dosa, Sambhar and Coconut Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paneer Dosa, Sambhar and Coconut Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Paneer Dosa, Sambhar and Coconut Chutney is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Paneer Dosa, Sambhar and Coconut Chutney estimated approx 25 minutes.

To get started with this recipe, we have to first prepare a few components. You can have Paneer Dosa, Sambhar and Coconut Chutney using 40 ingredients and 15 steps. Here is how you can achieve that.

#resolutions

Dosa being a Southern Indian breakfast has become common all over India. So my Paneer Dosa is Delhi style. South Meets North.

Ingredients and spices that need to be Take to make Paneer Dosa, Sambhar and Coconut Chutney:

1. For Idli / Dosa Batter:
2. 1 cup parboiled rice
3. 1 cup Raw rice
4. 1 cup urad dal
5. 1/2 cup cooked rice / poha
6. 1/2 tbsp fenugreek seeds (optional)
7. to taste salt
8. For Sambhar:
9. 1/2 cup Toor dal/ thuvaraparippu
10. As required Vegetables - 4 cups I used carrots, beans, Okra, drum stick, potato, brinjal and pumpkin
11. 1/4 tsp turmeric powder
12. 6 Pearl onions
13. 2-3 Slit Green chilies
14. 2 tsp red chilli powder
15. 2.5 tsp coriander powder
16. 1/2 tsp fenugreek powder
17. 1/4 tsp asafoetida/Hing
18. 2 tomatoes
19. Goose berry sized tamarind (Soaked in enough warm water)
20. 1-2 sprigs curry leaves
21. 1 tbsp coconut oil
22. Some coriander leaves
23. For Tadka:
24. 3/4 tsp mustard seeds
25. 3 Dry red chilies
26. 4 Pearl onions
27. For coconut Green Chutney:
28. 1.5 cup grated fresh coconut
29. 3 green chillies
30. 1 sprig curry leaves
31. 2 inches cube raw mango
32. To taste salt
33. For paneer Filling :
34. 1 cup paneer (smashed)
35. 1/2 cup onion
36. 1 tbsp ginger
37. 1 tbsp green chilli chopped
38. 1/2 tsp cumin seeds
39. To taste salt
40. Few coriander leaves

Steps to make to make Paneer Dosa, Sambhar and Coconut Chutney

1. 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.
2. Use little by little water to grind the ingredients along with cooked rice to form a smooth thick paste
3. 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.
4. Once the batter is fermented, you can use it to prepare Idli / Dosa. The Key for soft idlis is rightly fermented airy batter.
5. 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
6. Making of Paneer filling: Mix with hand all the paneer filling ingredients and set aside
7. Once the dosa is half cooked. Spoon in the Paneer mixture on top of the Dosa and then fold the Dosa into half.
8. Allow it to cook and the flip the other side of the dosa to cook. Your Paneer Dosa is ready
9. 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.
10. 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.
11. 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.
12. When the pressure releases, open the cooker and add the tamarind juice, tomatoes and okra.
13. 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.
14. 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
15. For Chutney making: Grind all the ingredients by adding little water. Grind it fine smooth paste. You Tangy Chutney is ready

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So that is going to wrap this up for this exceptional food Steps to Prepare Favorite Paneer Dosa, Sambhar and Coconut Chutney. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!