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The ingredients needed to make Paneer masala dosa with shambhar chanadaal chutney:
- Provide **panner masala stuff ****
- Use 2 table spoons Oil
- Get 1/2 tea spoon Jeera / cumin
- Get 3 curry leaves
- Take 1 onion
- Use 1 table spoon garlic cloves
- Use 1 tomato
- Take 1 capsicum
- Provide 1 table spoon salt
- You need 1/4 tea spoon Turmeric powder
- Provide 1 tea spoon red chilli powder
- Take 1/2 tea spoon coriander powder
- Get 1/4 table spoon cinnamon powder
- Get 1 table spoon garam masala
- Provide 1 table spoon kasoori maithi
- Provide 300 gm grated paneer
- You need 1/2 cup coriander chopped leaves
- Take (15 cashew + fennel seeds) = 1 table kaju paste
- Take dosa
- Take 3 cups rice
- Use 1 cup urad daal / black gram
- Use 1 table spoon salt
- Get 1/2 spoon ENO
- You need shambhar
- You need 1 cup Arhar daal
- Take 2 drum stick
- Use 1 carrot
- Provide 2 ladies finger
- Take 1 onion
- You need 1 red chilli
- Get 5 curry leaves
- Take 1 tea spoon mustard seeds
- Use 5 dry imli / tamarind
- Prepare 4 tea spoon sambhar masala
- Take 1 table spoon salt
- You need 1 tea spoon red chilli powder
- Prepare Chana daal chutney / bengal gram chutney
- Provide 1 cup chana daal / begal gram
- You need 1 cup curd
- Provide 1 water
- You need 2 green chillis
- Provide 1 red chilli
- You need 1 tea spoon mustard seeds
- Use 4 curry leaves
- Prepare 3 garlic cloves
- Prepare 1 table spoon salt
Steps to make Paneer masala dosa with shambhar chanadaal chutney:
- Paneer masala stuff : First of all grind the cashew with fennel seeds into paste form with a little water.
- Keep the cashew paste aside until use.
- 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.
- Follow it by tomato salt and all the powders (Turmeric, red chilli, coriander, cinnamon, except garam masala powder).
- Cook at low medium flame until they combine and cook.
- Now add 1/2 cup of water, mix and set the flame to low. Add the cashew paste and mix well.
- Follow it by garam masala powder and Kasuri maithi (crush it using your palm) & mix well again.
- Let everything simmer for a few more minutes. Now add grated paneer mix well. Set the flame to medium and cook a minute.
- Turn off the flame and garnish with coriander leaves and mix well. The Paneer masala stuff is ready, keep a side.
- *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.
- 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.
- Now we can start to preparing dosa, heat a tawa, take 3/4 of batter into small utensil, spread it over tawa gently.
- Once the top is slightly cooked apply about 1/4 table spoon of butter over the dosa.
- Cook in medium flame until the side touching tawa start changing to golden brown.
- Place about 2-3 table spoon full of prepared masalas at the centre and spread it evenly over the dosa.
- Optionally add same fresh grated paneer we had reserved earlier.
- Fold the dosa as shown in the pics and gently press it with the spatula.
- Flip to other side and gently press again.
- Now transfer the dose to the giving plate and repeat the steps for remaining dosa.
- *Shambher : The arhar daal is soaked into water upto one hour.
- Then take a pressure cooker, this daal is put here and add three cup of water add one spoon of haldi powder and salt.
- Close this pressure cookery. The whitshel is upto 5 times.
- Then switch off the gas flame.
- 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.
- On the other hand the dry imli is soaked into water upto three hours, then sieve properly.
- Then add into this vegetable kadhai then mix well and finally add this cooked daal with red chilli powder and salt.
- After five to ten minutes of cooking shambhar is ready.
- Chanadaal chutney : This chanadaal is little fried on the non sticky tawa. Then soaked into water upto 5 hours.
- Then take a mixture jar insert, soaked chanadaal, green chilli, curd and garlic and little amount of water grind carefully.
- Then take a small pan put mustard seeds, curry leaves and red chilli just for tadka and add into this chanadaal batter.
- 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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