Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, paneer dosa, sambhar and coconut chutney. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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 favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Paneer Dosa, Sambhar and Coconut Chutney is something which I’ve loved my entire life.
To get started with this 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 cook it.
The ingredients needed to make Paneer Dosa, Sambhar and Coconut Chutney:
- Take For Idli / Dosa Batter:
- Take 1 cup parboiled rice
- Make ready 1 cup Raw rice
- Make ready 1 cup urad dal
- Take 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
- Take 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
- Make ready 2-3 Slit Green chilies
- Get 2 tsp red chilli powder
- Make ready 2.5 tsp coriander powder
- Prepare 1/2 tsp fenugreek powder
- Get 1/4 tsp asafoetida/Hing
- Get 2 tomatoes
- Prepare Goose berry sized tamarind (Soaked in enough warm water)
- Make ready 1-2 sprigs curry leaves
- Prepare 1 tbsp coconut oil
- Take Some coriander leaves
- Get 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
- Make ready 3 green chillies
- Make ready 1 sprig curry leaves
- Make ready 2 inches cube raw mango
- Make ready To taste salt
- Take For paneer Filling :
- Prepare 1 cup paneer (smashed)
- Prepare 1/2 cup onion
- Make ready 1 tbsp ginger
- Make ready 1 tbsp green chilli chopped
- Get 1/2 tsp cumin seeds
- Get To taste salt
- Take 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 this up for this special food paneer dosa, sambhar and coconut chutney recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
