Paneer Dosa, Sambhar and Coconut Chutney

Name: Paneer Dosa, Sambhar and Coconut Chutney
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Idli / Dosa Batter:; 1 cup parboiled rice; 1 cup Raw rice; 1 cup urad dal; 1/2 cup cooked rice / poha; 1/2 tbsp fenugreek seeds (optional); to taste salt; For Sambhar:; 1/2 cup Toor dal/ thuvaraparippu; As required Vegetables - 4 cups I used carrots, beans, Okra, drum stick, potato, brinjal and pumpkin; 1/4 tsp turmeric powder; 6 Pearl onions; 2-3 Slit Green chilies; 2 tsp red chilli powder; 2.5 tsp coriander powder; 1/2 tsp fenugreek powder; 1/4 tsp asafoetida/Hing; 2 tomatoes; Goose berry sized tamarind (Soaked in enough warm water); 1-2 sprigs curry leaves; 1 tbsp coconut oil; Some coriander leaves; For Tadka:; 3/4 tsp mustard seeds; 3 Dry red chilies; 4 Pearl onions; For coconut Green Chutney:; 1.5 cup grated fresh coconut; 3 green chillies; 1 sprig curry leaves

Inish Issac @InishKitchen

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

Inish Issac @InishKitchen

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

Saved

Ingredients

25 minutes

4 servings

ForIdli / Dosa Batter:
1 cupparboiled rice
1 cupRaw rice
1 cupurad dal
1/2 cupcooked rice / poha
1/2 tbspfenugreek seeds (optional)
to tastesalt
ForSambhar:
1/2 cupToor dal/ thuvaraparippu
As requiredVegetables - 4 cups I used carrots, beans, Okra, drum stick, potato, brinjal and pumpkin
1/4 tspturmeric powder
6Pearl onions
2-3Slit Green chilies
2 tspred chilli powder
2.5 tspcoriander powder
1/2 tspfenugreek powder
1/4 tspasafoetida/Hing
2tomatoes
Goose berry sizedtamarind (Soaked in enough warm water)
1-2 sprigscurry leaves
1 tbspcoconut oil
Some coriander leaves
ForTadka:
3/4 tspmustard seeds
3Dry red chilies
4Pearl onions
Forcoconut Green Chutney:
1.5 cupgrated fresh coconut
3green chillies
1 sprigcurry leaves
2 inchescube raw mango
To tastesalt
Forpaneer Filling :
1 cuppaneer (smashed)
1/2 cuponion
1 tbspginger
1 tbspgreen chilli chopped
1/2 tspcumin seeds
To tastesalt
Fewcoriander leaves

Saved

Steps

25 minutes

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