How to Cook Delicious Paneer Dosa, Sambhar and Coconut Chutney

How to Cook Delicious Paneer Dosa, Sambhar and Coconut Chutney Delicious, fresh and tasty.

Paneer Dosa, Sambhar and Coconut Chutney. Coconut chutney is a south indian condiment made with fresh coconut, chilies, spices & herbs. Favorite Paneer Dosa, Sambhar, Coconut Chutney. southindianfood #chennaidosa #paneerdosa #coconutchutney #sambhar #easyrecipe #indianyoutuber #deepikarana #deepsallinonechannel. The crispy pancakes are served best with coconut and green chutney and sambhar.

This Coconut Chutney is our favorite accompaniment to go with South Indian tiffin breakfast like dosa and idlis. we are fond of coconut Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada. new dimension to the dosa chutney recipe especially towards the taste and it makes unique from the traditional one. finally, do visit my other range of chutney recipes collection with this post of dosa chutney recipe. it includes recipes like, onion chutney.

Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a soothing earthy fla.

Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast.

You can cook Paneer Dosa, Sambhar and Coconut Chutney using 40 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Paneer Dosa, Sambhar and Coconut Chutney

1. Prepare For of Idli / Dosa Batter:.

2. You need 1 cup of parboiled rice.

3. Prepare 1 cup of Raw rice.

4. Prepare 1 cup of urad dal.

5. Prepare 1/2 cup of cooked rice / poha.

6. You need 1/2 tbsp of fenugreek seeds (optional).

7. Prepare to taste of salt.

8. You need For of Sambhar:.

9. Prepare 1/2 cup of Toor dal/ thuvaraparippu.

10. Prepare As required of Vegetables - 4 cups I used carrots, beans, Okra, drum stick, potato, brinjal and pumpkin.

11. You need 1/4 tsp of turmeric powder.

12. It’s 6 of Pearl onions.

13. It’s 2-3 of Slit Green chilies.

14. Prepare 2 tsp of red chilli powder.

15. It’s 2.5 tsp of coriander powder.

16. Prepare 1/2 tsp of fenugreek powder.

17. You need 1/4 tsp of asafoetida/Hing.

18. It’s 2 of tomatoes.

19. Prepare Goose berry sized of tamarind (Soaked in enough warm water).

20. Prepare 1-2 sprigs of curry leaves.

21. It’s 1 tbsp of coconut oil.

22. It’s Some of coriander leaves.

23. You need For of Tadka:.

24. Prepare 3/4 tsp of mustard seeds.

25. It’s 3 of Dry red chilies.

26. It’s 4 of Pearl onions.

27. You need For of coconut Green Chutney:.

28. It’s 1.5 cup of grated fresh coconut.

29. It’s 3 of green chillies.

30. You need 1 sprig of curry leaves.

31. Prepare 2 inches of cube raw mango.

32. It’s To taste of salt.

33. It’s For of paneer Filling :.

34. Prepare 1 cup of paneer (smashed).

35. You need 1/2 cup of onion.

36. You need 1 tbsp of ginger.

37. It’s 1 tbsp of green chilli chopped.

38. Prepare 1/2 tsp of cumin seeds.

39. It’s To taste of salt.

40. Prepare Few of coriander leaves.

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.

Made some crispy dosa and coconut chutney.

But on the long run its the trio - Idly/dosa with sambhar n chutney.

Paneer Dosa, Sambhar and Coconut Chutney instructions

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 its 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 its 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.

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.

Just the crepe served with coconut chutney and sambhar.

The north Indian tandoor classic chicken stuffed in a south crepe.

Served with sambhar and coconut chutney.