Instant Paneer Idli – Quick Paneer Veg Idli
Paneer idli is an amazing variation to the usual idli recipe which we all relish as a snack every time. You can make it really easily and with very basic and easily available ingredients . Make it anytime you want to have a quick snack or serve them in breakfast. These spongy vegetable paneer idlis makes a healthy meal.
Here is a quick recipe of Paneer Idli with step by step pictures. Team it up with your favorite chutney like green coriander chutney, peanut chutney or any chutney or dip to enhance the taste. Relish it any time. Impress your dear ones with this simple yet super scrumptious instant paneer idli recipe.
Direction :
Getting Ready :
Whisk 1 cup curd. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies. Grate 125 gms paneer .
Making :
Take ½ cup semolina , place it in a big bowl, also add ½ cup ( 50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.
Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies , ¾ tsp salt and keep the batter aside for 15 minutes to set. After that add grated paneer to it.
Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.
Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker, turn on the flame, and let the water boil, cover it so that the water boils easily.
Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.
Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.
Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .
After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.
Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.
For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis.
Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.
Suggestions:
- If the kids don’t like green chili then you can skip using it.
- Make sure you remove the whistle from the cooker lid.
- If you have a little batter left, then you can make a pancake from it.
- While making the batter , make sure the batter is not very thin, keep it a little dense, you can add water later if it seems dense.
- Mix eno fruit salt in the batter at last and stir it till it mixes well, do not stir it for too long.
- Whisked Curd- 1 Cup
- Semolina- ½ Cup (100 gms)
- Chickpea Flour -1/2 Cup (50 gms)
- Cottage Cheese - 125 gms
- Carrot -1/2 Cup (Finely Chopped)
- Capsicum- ½ Cup (Finely Chopped)
- Green Coriander - 2 tbsp (Finely Chopped)
- Green Chili -2 ( Finely Chopped)
- Salt -3/4 tsp (or to taste)
- Oil -2 tbsp
- Black Mustard Seeds -1/4 tsp
- Curry Leaves - 10 to 12
- Eno Fruit Salt -1 tsp
- Whisk 1 cup curd.
- Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies.
- Grate 125 gms paneer .
- Take ½ cup semolina , place it in a big bowl, also add ½ cup (50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.
- Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies, ¾ tsp salt, then keep the batter aside for 15 minutes to set. After that add grated paneer.
- Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.
- Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker,
- Turn on the flame, and let the water boil, cover it so that the water boils easily.
- Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.
- Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.
- Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .
- After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.
- Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.
- For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis,
- Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.
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