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Paper Dosa, Sambar and Coconut Green Chutney

Inish Issac
480 minutes
Prep Time
25 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Paper Dosa, Sambar and Coconut Green Chutney RECIPE

Dosa being a Southern Indian breakfast has become common all over India. So my Paneer Dosa is Delhi style. South Meets North.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • North Indian
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 5

  1. Idli / Dosa Batter ingredients
  2. 1 cup parboiled rice
  3. 1 cup Raw rice
  4. 1 cup urad dal
  5. 1/2 cup cooked rice / poha
  6. 1/2 tbsp. Fenugreek seeds (optional)
  7. Salt - to taste
  8. Sambar ingredients:
  9. Toor dal/ thuvaraparippu – 1/2 cup
  10. Vegetables - 4 cups I used carrots, beans, Okra, drum stick, potato, brinjal and pumpkin
  11. Turmeric powder – 1/4 tsp
  12. Pearl onions – 6
  13. Green chilies – 2 – 3, slit
  14. Red chilly powder – 2 tsp
  15. Coriander powder – 2.5 tsp
  16. Fenugreek powder – 1/2 tsp
  17. Asafoetida/Hing – 1/4 tsp
  18. Tomato – 2 small
  19. Tamarind – Goose berry sized (Soaked in enough warm water)
  20. Curry leaves – 1- 2 sprigs
  21. Coconut oil – 1 tbsp
  22. some coriander leaves
  23. For Tadka:
  24. Mustard seeds – 3/4 tsp
  25. Dry red chilies – 3
  26. Pearl Onions – 4
  27. Coconut Green Chutney ingredients:
  28. 1.5 cup grated fresh coconut
  29. 3 green chillies
  30. 1 sprig of curry leaves
  31. 2 inch cube raw mango
  32. salt as per taste
  33. Paneer Filling ingredients:
  34. 1 cup Paneer (smashed)
  35. 1/2 cup onion
  36. 1 tbsp Ginger
  37. 1 tbsp green chilly chopped
  38. 1/2 tsp cummin seeds
  39. salt as per taste
  40. Few coriander leaves


  1. For Making Batter:-Wash and soak the rice, urad dal and fenugreek seeds for 5 hours. You can use the soaked water to grind the ingredients.
  2. Wash and soak the rice, urad dal and fenugreek seeds for 5 hours. You can use the soaked water to grind the ingredients. Use little by little water to grind the ingredients along with cooked rice to form a smooth thick paste
  3. Cooked rice is used to give softer texture to Idlis. Transfer the batter to a large vessel, mix salt and cover with tight lid to allow it to ferment for approx. 8 to 10 hours or until the batter rises.
  4. Once the batter is fermented, you can use it to prepare Idli / Dosa . The Key for soft idlis is rightly fermented airy batter.
  5. Heat a pan and grease it with little ghee or oil. Put 2 ladles of dosa batter and with the back of the ladle spread out the batter from the center. Apply some more ghee on the sides of the dosa
  6. Making of Paneer filling: Mix with hand all the paneer filling ingredients and set aside
  7. Once the dosa is half cooked. Spoon in the Paneer mixture on top of the Dosa and then fold the Dosa into half.
  8. Allow it to cook and the flip the other side of the dosa to cook. Your Paneer Dosa is ready
  9. For making Sambar: Cook the toor dal in a pressure cooker adding turmeric powder,sufficient water and salt. Meanwhile soak the tamarind in warm water (around 1/4 cup) and extract its juice.
  10. Now add the cut vegetables(except tomato and okra), 4-5 whole pearl onions, green chilies, curry leaves along with sufficient water(2 cups), turmeric powder and salt. Cook for 1 whistle.
  11. In another pan saute the okra in oil until its almost cooked.The okra has to be cooked separately before adding to sambar otherwise it will make the whole thing slimy.
  12. When the pressure releases, open the cooker and add the tamarind juice, tomatoes and okra.
  13. Heat oil in pan and splutter the mustard seeds. Then add the dry red chillies, sliced pearl onions and brown them. Add some curry leaves, switch off and add the masala powders and mix well.
  14. Pour this seasoning over the sambar and mix well. Bring it to a boil, add fresh coriander leaves and switch off. Serve sambar with steamed rice or idli / dosa
  15. For Chutney making: Grind all the ingredients by adding little water. Grind it fine smooth paste. You Tangy Chutney is ready

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