Easiest Way to Make Tasty Paneer masala dosa with shambhar chanadaal chutney

Paneer masala dosa with shambhar chanadaal chutney.

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

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..