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Paneer Dosa, Sambhar and Coconut Chutney
Paneer Dosa, Sambhar and Coconut Chutney

Before you jump to Paneer Dosa, Sambhar and Coconut Chutney recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food as you probably purchase a lot of food items out of habit. For instance, if you have a bowl of cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.

As you can see, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to paneer dosa, sambhar and coconut chutney recipe. You can have paneer dosa, sambhar and coconut chutney using 40 ingredients and 15 steps. Here is how you do that.

The ingredients needed to prepare Paneer Dosa, Sambhar and Coconut Chutney:
  1. Get For Idli / Dosa Batter:
  2. Use 1 cup parboiled rice
  3. Prepare 1 cup Raw rice
  4. Prepare 1 cup urad dal
  5. Use 1/2 cup cooked rice / poha
  6. Prepare 1/2 tbsp fenugreek seeds (optional)
  7. Provide to taste salt
  8. Get For Sambhar:
  9. Get 1/2 cup Toor dal/ thuvaraparippu
  10. Take As required Vegetables - 4 cups I used carrots, beans, Okra, drum stick, potato, brinjal and pumpkin
  11. You need 1/4 tsp turmeric powder
  12. Get 6 Pearl onions
  13. Take 2-3 Slit Green chilies
  14. Take 2 tsp red chilli powder
  15. Get 2.5 tsp coriander powder
  16. Use 1/2 tsp fenugreek powder
  17. Take 1/4 tsp asafoetida/Hing
  18. Get 2 tomatoes
  19. You need Goose berry sized tamarind (Soaked in enough warm water)
  20. Take 1-2 sprigs curry leaves
  21. Get 1 tbsp coconut oil
  22. Provide Some coriander leaves
  23. Prepare For Tadka:
  24. You need 3/4 tsp mustard seeds
  25. Use 3 Dry red chilies
  26. Use 4 Pearl onions
  27. Get For coconut Green Chutney:
  28. Prepare 1.5 cup grated fresh coconut
  29. Take 3 green chillies
  30. Provide 1 sprig curry leaves
  31. Provide 2 inches cube raw mango
  32. Get To taste salt
  33. Take For paneer Filling :
  34. You need 1 cup paneer (smashed)
  35. Take 1/2 cup onion
  36. Take 1 tbsp ginger
  37. Get 1 tbsp green chilli chopped
  38. Take 1/2 tsp cumin seeds
  39. Prepare To taste salt
  40. Get Few coriander leaves
Instructions to make Paneer Dosa, Sambhar and Coconut Chutney:
  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

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