Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, paneer dosa, sambhar and coconut chutney. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Favorite Paneer Dosa, Sambhar, Coconut Chutney. southindianfood #chennaidosa #paneerdosa #coconutchutney #sambhar #easyrecipe #indianyoutuber #deepikarana #deepsallinonechannel. 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. Coconut chutney is a south indian condiment made with fresh coconut, chilies, spices & herbs.
Paneer Dosa, Sambhar and Coconut Chutney is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Paneer Dosa, Sambhar and Coconut Chutney is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Prepare For Idli / Dosa Batter:
- Get 1 cup parboiled rice
- Prepare 1 cup Raw rice
- Make ready 1 cup urad dal
- Take 1/2 cup cooked rice / poha
- Take 1/2 tbsp fenugreek seeds (optional)
- Take to taste salt
- Take For Sambhar:
- Prepare 1/2 cup Toor dal/ thuvaraparippu
- Make ready As required Vegetables - 4 cups I used carrots, beans, Okra, drum stick, potato, brinjal and pumpkin
- Get 1/4 tsp turmeric powder
- Make ready 6 Pearl onions
- Take 2-3 Slit Green chilies
- Get 2 tsp red chilli powder
- Make ready 2.5 tsp coriander powder
- Make ready 1/2 tsp fenugreek powder
- Make ready 1/4 tsp asafoetida/Hing
- Make ready 2 tomatoes
- Get Goose berry sized tamarind (Soaked in enough warm water)
- Get 1-2 sprigs curry leaves
- Make ready 1 tbsp coconut oil
- Prepare Some coriander leaves
- Make ready For Tadka:
- Take 3/4 tsp mustard seeds
- Take 3 Dry red chilies
- Prepare 4 Pearl onions
- Take For coconut Green Chutney:
- Make ready 1.5 cup grated fresh coconut
- Get 3 green chillies
- Make ready 1 sprig curry leaves
- Take 2 inches cube raw mango
- Take To taste salt
- Make ready For paneer Filling :
- Prepare 1 cup paneer (smashed)
- Make ready 1/2 cup onion
- Take 1 tbsp ginger
- Get 1 tbsp green chilli chopped
- Get 1/2 tsp cumin seeds
- Take To taste salt
- Get Few coriander leaves
Served with sambhar and coconut chutney. Cubes of succulent lamb slow roasted to perfection. This is a simple and delicious chutney which goes well with all south indian breakfast dishes. In a blender put in all the ingredients for the chutney and blend into a smooth mixture.
Instructions 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
You can keep the consistency a little coarse and it need not. Simple and easy Coconut Chutney - this popular Indian chutney pairs well with idli, dosa, vadas and so much more! What I also make all the time is this South Indian Coconut Chutney! Personally I love the sambar and the chutneys way more than. Made some crispy dosa and coconut chutney.
So that’s going to wrap it up with this exceptional food paneer dosa, sambhar and coconut chutney recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
