How to Summer Appetizing Paneer Corn Dosa with podi, Sambhar and Coconut chutney

Jorge Spencer

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How to Summer Appetizing Paneer Corn Dosa with podi, Sambhar and Coconut chutney Delicious, fresh and tasty.

Paneer Corn Dosa with podi, Sambhar and Coconut chutney. Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it's a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney.

ENDU (DRY) KOBBARI KARAM PODI (Spiced Dry Coconut Chutney Powder ) NADAN CHAMANTHI PODI(Kerala Style Coconut Chutney) MYSORE PODI (Mysore Style Chutney Powder).

kobbari chutney pudi with detailed photo and video recipe. an easy and simple classical south indian spice powder or condiment made with coconut. it is an ideal condiment for morning breakfast recipes like idli, dosa and upma on top of chutney as a side dish. yet it can also be served as a side to many rice-based recipes like rasam or sambar.

Podi Butter Corn on the Cob + Coriander Chutney Idli + Sambhar + Chutney Vegetable Kothu Roti Hopper or Dosa or Pilau Rice (choose one per person) Dhal Kari, Coriander Chutney, Tomato Chutney, Yoghurt Aubergine Kari or Sweet Potato + Spinach Kari (choose one per person) GLOSSARY Acharu - Sri Lankan pickle Arrack - spirit distilled from coconut.

You can cook Paneer Corn Dosa with podi, Sambhar and Coconut chutney using 33 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Paneer Corn Dosa with podi, Sambhar and Coconut chutney

It’s 200 gms of idli rice.
Prepare 50 gms of urad dal.
Prepare 1/2 tsp of fenugreek seeds.
You need 1 tbsp of chana dal.
Prepare to taste of Salt.
It’s 1 cup of Paneer(mashed).
You need 1/4 cup of boiled corn kernels.
Prepare 1 of Chopped tomato.
It’s 1 tsp of Chilli powder.
Prepare 1/2 tsp of turmeric powder.
You need 1 pinch of Hing.
You need 1 tsp of Grated ginger.
Prepare 3 tsp of Mustard seeds.
You need 1 tsp of Chopped green chilli.
It’s 1 tbsp of Coriander leaves chopped.
You need 4 of Dry red chillies.
It’s 2 of med size onions chopped.
It’s 5 tbsp of Oil.
It’s 1 cup of Vegetable of your choice.
You need 1 cup of Toor dal.
You need 1 lemon size of Tamarind ball.
You need 1 tbsp of Sambhar powder.
It’s Few of shallots.
Prepare 1 cup of Coconut(cut into small pcs).
You need 1 tbsp of Roasted bengal gram.
It’s For of Podi :.
It’s 1 tbsp of sesame seeds.
Prepare 1/2 tbsp of Bengal gram.
You need 1 tbsp of Urad dal.
It’s 2 of Dry red chillies.
Prepare 2 pods of garlic.
It’s 1 pinch of Hing.
It’s Little of Curry leaves.

Chammanthi podi is one of the popular Kerala dish, also called as Idli Chammanthi Podi.

This is a chutney powder made with roasted coconut along with indian spices.

A best complement for South Indian Idli/Dosa varieties.

This is a simpler version of Chammanthi Podi.

Paneer Corn Dosa with podi, Sambhar and Coconut chutney instructions

Soak idli rice, chana dal, urad dal and fenugreek seeds separately overnight..
Grind urad dal separately. Mix soaked Rice,chana dal and fenugreek seeds and grind into a smooth paste. Then mix urad dal batter to rice batter. Add salt and mix it nicely. Keep it atleast 4hrs for fermentation..
Now grind coconut, roasted bengal gram, salt, 1 red chilli and little water to make chutney. You can add garlic pod (2/3). Make a smooth paste. Heat 1tsp oil and add 1tsp mustard seeds, 1 red chilli, hing and curry leaves. Let it splutter. Then switch off and pour this oil over coconut chutney. Now chutney is ready..
For podi, dry roast sesame. then in little oil fry bengal gram,red chilli, urad dal. Then add garlic. fry for few mins on low flame, then add Curry leaves, hing and fry another 1 min. Let it cool. Grind it into smooth powder. Add salt. Podi is ready..
For Sambhar, pressure cook toor dal(cleaned n soaked in water), veggies, shallots,salt n turmeric powder adding enough water upto 2 whistles on high flame. Dont overcook veggies. Soak the tamarind ball in little warm water. Take the puree out of it. Heat oil. Add mustard, dry chilly, hing and curry leaves. After that add chopped onion (1) and frittle. Then add tamarind puree and cook for 2 mins. Then add Sambha powder a fry for few secs. Then put boiled dal and veggies it. Now Sambhar is ready.
For stuffing, heat oil in a pan. Put mustard seeds to crackle. Then add dry red chilli, ginger and gr chillies. fry little and add onions. Fry for 2 mins. Then add tomato,boiled corn, paneer, chilli powder and turmeric powder, salt. Fry for few secs and add chopped coriander leaves. Switch off the flame..
Now take a dosa tawa. Heat it on high flame. Brush the pan with little oil. Then sprinkle some water over it. Then clean the tawa using a clean cloth. Now put dosa batter and spread it in thin layer. Put oil over it to make the dosa Crispy. Dont turn the Dosa. Once cooked, sprinkle some podi,add little stuffing in the center. Put some chopped onion over the stuffing. Fold the dosa and move to a plate to serve with Sambhar and chutney..

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal.

They are typically served with a vegetarian side dish which varies according to regional and personal preferences.

Common side items are: Sambar; Chutney: examples include coconut chutney (a semi-solid paste made up of coconut, dal (lentils), green chilli and mint or coriander) hotel style coconut chutney recipe for dosa and idli with step by step photo recipe. basically, simple coconut chutney is prepared with just coconut. however, restaurant style coconut chutneys are slightly different. in this style of recipe, groundnut and roasted chana dal are added with coconut. consequently, a smooth and creamy texture of chutney is produced. these are amazing side dish for.

Cauliflower fried in corn flour and served in a sweet and spicy sauce.. served with chutney and sambar.

Two numbers of idly and vada served with sambar and chutney..