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

Paneer masala dosa with shambhar chanadaal chutney. It happened many times in the past and this paneer masala dosa is no exception. Finally, the day has arrived today. The dosa itself is perfectly crispy on the outside and with a delicious, juicy paneer filling.

Serve this delicious dosa with spicy chutney and sambar for a delicious and hearty breakfast! Here is how to make it at home an easy recipe and step by step pictures. The Paneer Bhurji Dosa Recipe is also known as the Paneer Masala Dosa. You can cook Paneer masala dosa with shambhar chanadaal chutney using 46 ingredients and 31 steps. Here is how you cook it.

Ingredients of Paneer masala dosa with shambhar chanadaal chutney

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

It is a delicious and wonderful take on the traditional classic Masala dosa that blends together the softness of cottage cheese with the crunchiness of capsicum. If using tomato add tomatoes and add turmeric, salt and red chilli powder. Give a fry and add the crumbled paneer. I dint use tomato so added paneer directly.

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..

Switch off the flame, no need to fry for long time as paneer may turn rubbery. Spread dosa, you can refer this video for guidance. Dosa is perhaps the most symbolic South Indian food. Whenever one mentions South Indian dishes, the first picture comes to your vision is that of a Dosa with Sambar and Chutney, its well-suited complementaries. From the point of view of western foodies, Dosa can be regarded as a savoury pan cake rolled around a super delicious potato curry.