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Paneer masala dosa with shambhar chanadaal chutney
Paneer masala dosa with shambhar chanadaal chutney

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We hope you got insight from reading it, now let’s go back to paneer masala dosa with shambhar chanadaal chutney recipe. You can have paneer masala dosa with shambhar chanadaal chutney using 46 ingredients and 31 steps. Here is how you achieve it.

The ingredients needed to make Paneer masala dosa with shambhar chanadaal chutney:
  1. You need **panner masala stuff ****
  2. You need 2 table spoons Oil
  3. You need 1/2 tea spoon Jeera / cumin
  4. Prepare 3 curry leaves
  5. Use 1 onion
  6. Prepare 1 table spoon garlic cloves
  7. Get 1 tomato
  8. Provide 1 capsicum
  9. Provide 1 table spoon salt
  10. You need 1/4 tea spoon Turmeric powder
  11. Use 1 tea spoon red chilli powder
  12. You need 1/2 tea spoon coriander powder
  13. You need 1/4 table spoon cinnamon powder
  14. You need 1 table spoon garam masala
  15. Get 1 table spoon kasoori maithi
  16. You need 300 gm grated paneer
  17. Use 1/2 cup coriander chopped leaves
  18. Use (15 cashew + fennel seeds) = 1 table kaju paste
  19. Provide dosa
  20. Get 3 cups rice
  21. Provide 1 cup urad daal / black gram
  22. Take 1 table spoon salt
  23. Take 1/2 spoon ENO
  24. Take shambhar
  25. Take 1 cup Arhar daal
  26. Prepare 2 drum stick
  27. Take 1 carrot
  28. Use 2 ladies finger
  29. Provide 1 onion
  30. Prepare 1 red chilli
  31. Get 5 curry leaves
  32. You need 1 tea spoon mustard seeds
  33. You need 5 dry imli / tamarind
  34. Provide 4 tea spoon sambhar masala
  35. Take 1 table spoon salt
  36. Prepare 1 tea spoon red chilli powder
  37. Take Chana daal chutney / bengal gram chutney
  38. Take 1 cup chana daal / begal gram
  39. You need 1 cup curd
  40. You need 1 water
  41. You need 2 green chillis
  42. Use 1 red chilli
  43. Use 1 tea spoon mustard seeds
  44. Provide 4 curry leaves
  45. Get 3 garlic cloves
  46. Take 1 table spoon salt
Instructions to make Paneer masala dosa with shambhar chanadaal chutney:
  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.

Splutter mustard,urad dal and chana dal. Saute till dals turn golden brown. A Yummy Dosa With Paneer Masala Stuffed In It and adequately added cheese. Dosa Laced With Mildly Spicy Special Southindian Masala Made Of Chana Dal And Red Chilli with potato. Masala Dosa is a popular South Indian rice crepe stuffed with a potato filling.

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