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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. To cook paneer masala dosa with shambhar chanadaal chutney you need 46 ingredients and 31 steps. Here is how you cook it.

The ingredients needed to cook Paneer masala dosa with shambhar chanadaal chutney:

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

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