Easiest Way to Autumn Delicious Paneer masala dosa with shambhar chanadaal chutney

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Easiest Way to Autumn Delicious Paneer masala dosa with shambhar chanadaal chutney
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Easiest Way to Autumn Delicious Paneer masala dosa with shambhar chanadaal chutney Delicious, fresh and tasty.

Paneer masala dosa with shambhar chanadaal chutney. Masala Dosa with Sambhar and Coconut Chutney is a popular dish from South India, which is found in menu of many restaurants and is found in many countries too. It is made by stuffing dosa (a thin crepe made from fermented rice and lentil batter) with a mixture made from potato, curry leaves, chili, mustard seeds and spices. It is then served hot with a bowl of sambhar (lentil soup) and coconut.

The Paneer Masala/ Bhurji recipe is made with a subtle blend of spices like green chillies, turmeric powder, chilli powder, cumin powder and sambar powder giving. dosa chutney recipe

red chutney recipe for mysore masala dosa recipe or red chutney for dosa with step by step photo and video recipe. red chutney as the name suggest is bright red colour prepared with channa dal, red chillis, onion, ginger and garlic. this chutney does not have coconut nor tamarind in it.

For perfect dosa, use idli dosa batter stirred with little water to make it easy to spread.

You can cook Paneer masala dosa with shambhar chanadaal chutney using 46 ingredients and 31 steps. Here is how you achieve that.

Ingredients of Paneer masala dosa with shambhar chanadaal chutney

  1. It’s of **panner masala stuff ****.

  2. It’s of Oil.

  3. You need of Jeera / cumin.

  4. It’s of curry leaves.

  5. It’s of onion.

  6. Prepare of garlic cloves.

  7. It’s of tomato.

  8. It’s of capsicum.

  9. Prepare of salt.

  10. It’s of Turmeric powder.

  11. You need of red chilli powder.

  12. Prepare of coriander powder.

  13. Prepare of cinnamon powder.

  14. It’s of garam masala.

  15. You need of kasoori maithi.

  16. You need of grated paneer.

  17. It’s of coriander chopped leaves.

  18. It’s of (15 cashew + fennel seeds) = 1 table kaju paste.

  19. Prepare of dosa.

  20. You need of rice.

  21. You need of urad daal / black gram.

  22. Prepare of salt.

  23. Prepare of ENO.

  24. It’s of shambhar.

  25. Prepare of Arhar daal.

  26. It’s of drum stick.

  27. You need of carrot.

  28. Prepare of ladies finger.

  29. It’s of onion.

  30. It’s of red chilli.

  31. It’s of curry leaves.

  32. It’s of mustard seeds.

  33. It’s of dry imli / tamarind.

  34. Prepare of sambhar masala.

  35. It’s of salt.

  36. You need of red chilli powder.

  37. Prepare of Chana daal chutney / bengal gram chutney.

  38. Prepare of chana daal / begal gram.

  39. You need of curd.

  40. It’s of water.

  41. You need of green chillis.

  42. It’s of red chilli.

  43. Prepare of mustard seeds.

  44. It’s of curry leaves.

  45. You need of garlic cloves.

  46. It’s of salt.

Spread the dosa thin and no need to flip, it will get cooked easily as we have added water.

So as the dosa gets cooked and browned one side, it will get cooked on the top as well.

Spread the paneer only after the dosa is cooked.

Serve masala dosa hot with Coconut Chutney and Sambar.

Paneer masala dosa with shambhar chanadaal chutney instructions

  1. Paneer masala stuff : First of all grind the cashew with fennel seeds into paste form with a little water..

  2. Keep the cashew paste aside until use..

  3. Now heat oil in a pan, add the Jeera and once it start changing colour, add the curry leaves, onion, chopped capsicum, carrots, tomato ginger garlic paste, and saute until the onion and capsicum start to change colour..

  4. Follow it by tomato salt and all the powders (Turmeric, red chilli, coriander, cinnamon, except garam masala powder)..

  5. Cook at low medium flame until they combine and cook..

  6. Now add 1/2 cup of water, mix and set the flame to low. Add the cashew paste and mix well..

  7. Follow it by garam masala powder and Kasuri maithi (crush it using your palm) & mix well again..

  8. Let everything simmer for a few more minutes. Now add grated paneer mix well. Set the flame to medium and cook a minute..

  9. Turn off the flame and garnish with coriander leaves and mix well. The Paneer masala stuff is ready, keep a side..

  10. *DOSA : first of all this rice and urad daal is soaked into water upto 5 hours hours in separate vessel, then grind it separately and mix into same bowl..

  11. Finally add half spoon of ENO with water for proper fermentation and salt for taste and add little amount of water to make smooth medium thin batter..

  12. Now we can start to preparing dosa, heat a tawa, take 3/4 of batter into small utensil, spread it over tawa gently..

  13. Once the top is slightly cooked apply about 1/4 table spoon of butter over the dosa..

  14. Cook in medium flame until the side touching tawa start changing to golden brown..

  15. Place about 2-3 table spoon full of prepared masalas at the centre and spread it evenly over the dosa..

  16. Optionally add same fresh grated paneer we had reserved earlier..

  17. Fold the dosa as shown in the pics and gently press it with the spatula..

  18. Flip to other side and gently press again..

  19. Now transfer the dose to the giving plate and repeat the steps for remaining dosa..

  20. *Shambher : The arhar daal is soaked into water upto one hour..

  21. Then take a pressure cooker, this daal is put here and add three cup of water add one spoon of haldi powder and salt..

  22. Close this pressure cookery. The whitshel is upto 5 times..

  23. Then switch off the gas flame..

  24. Then all vegetables will be chopped and take a kadhai pour two table spoon of oil insert all vegetables and mix well then add from spoon of shambhar masala..

  25. On the other hand the dry imli is soaked into water upto three hours, then sieve properly..

  26. Then add into this vegetable kadhai then mix well and finally add this cooked daal with red chilli powder and salt..

  27. After five to ten minutes of cooking shambhar is ready..

  28. Chanadaal chutney : This chanadaal is little fried on the non sticky tawa. Then soaked into water upto 5 hours..

  29. Then take a mixture jar insert, soaked chanadaal, green chilli, curd and garlic and little amount of water grind carefully..

  30. Then take a small pan put mustard seeds, curry leaves and red chilli just for tadka and add into this chanadaal batter..

  31. Finally, add salt as par required and serve it..

Preparing the Masala or Potato Filling: Heat oil and fry peanuts and keep aside.

Add cumin seeds and chana and urad dal.

Now add the sliced onions and curry leaves.

The mysore dosa is spread with a spicy red chili-garlic chutney and the potato palya stir fry and served with coconut chutney and sambar.

I served them with the leftover red chutney, mint coconut chutney and udupi sambar.