Paneer stuffed idli

Paneer stuffed idli

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Pooja shah
Pooja shah
346
Calories
Kcal
12
Protein
gm
17
Fat
gm
35
Carbs
gm
cookingtraditionicon
Indian
veg
Veg
recipepreparationtime
00:30

Tc 9 week 2 challenge “hope”

Ingredients

  • listcheckPaneer - 50 gms
  • listcheckRoasted rava / semolina- 50 gms
  • listcheckYogurt - 20gms
  • listcheckBaking soda -1/2 tsp
  • listcheckOnion - 5 gms
  • listcheckRed chilli powder- 1 tsp
  • listcheckTurmeric powder -1 tsp
  • listcheckCoriander powder - 1 tsp
  • listcheckGhee -5 gms
  • listcheckGinger garlic paste
  • listcheckJeera
  • listcheckCilantro
  • listcheckSalt as per taste
  • listcheckMilagai podi/idli podi- 1 tbsp
  • Method

  • Step-1
    In a bowl mix rava and yogurt into a thick batter and add salt
  • Step-2
    Add water to make a smooth consistency ( similar to rice idly batter )
  • Step-3
    Keep aside for 15 minutes
  • Step-4
    In a pan take ghee , add jeera and ginger garlic paste and sauté for few minutes ,then add onion unit it turns golden brown.
  • Step-5
    Once the onion is done add chilli powder , coriander Powder , turmeric powder , salt and cilantro
  • Step-6
    To the idly batter add baking soda and mix well
  • Step-7
    Grease the idli mould and add little batter to it. Fill the mould half
  • Step-8
    Place a spoon of paneer mixture on the idly batter
  • Step-9
    Pour little more batter to cover the stuffing.
  • Step-10
    Steam this for 10-12 minutes.
  • Step-11
    You can insert a tooth pick on the edge of the idli to check whether it is done or not. If it comes out clean, it is done.
  • Step-12
    Once the idly cools down take the idlis out from the mould.
  • Step-13
    Roll the whole stuffed idlis with milagai podi and get them evenly coated.
  • Step-14
    Cut them into small bite sized pieces.
  • Step-15
    Serve hot with your choice of chutney
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