Paneer Dosa, Sambhar and Coconut Chutney

Name: How to cook Paneer Dosa, Sambhar and Coconut Chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Inish Issac

Paneer Dosa, Sambhar and Coconut Chutney

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

Ingredient

Food ration :

4 servings

Cooking time :

25 minutes

For

Vegetables - 4 cups I used carrots, beans, Okra, drum stick, potato, brinjal and pumpkin

1/4 tsp

tamarind (Soaked in enough warm water)

1 sprig

Cooking instructions

* Step 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.

* Step 2

Use little by little water to grind the ingredients along with cooked rice to form a smooth thick paste

* Step 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.

* Step 4

Once the batter is fermented, you can use it to prepare Idli / Dosa. The Key for soft idlis is rightly fermented airy batter.

* Step 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

* Step 6

Making of Paneer filling: Mix with hand all the paneer filling ingredients and set aside

* Step 7

Once the dosa is half cooked. Spoon in the Paneer mixture on top of the Dosa and then fold the Dosa into half.

* Step 8

Allow it to cook and the flip the other side of the dosa to cook. Your Paneer Dosa is ready

* Step 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.

* Step 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.

* Step 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.

* Step 12

When the pressure releases, open the cooker and add the tamarind juice, tomatoes and okra.

* Step 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.

* Step 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