Paneer Vegetable Idli

Paneer Vegetable Idli

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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An off-beat idli that’ll delight every diner. Combining crunchy veggies and succulent paneer into a batter of besan and semolina, the Paneer Vegetable Idli is a tasty and handy addition to your cookbook as it’s made with common ingredients and requires no grinding or fermentation.

It is essential to serve this idli immediately after steaming to enjoy the best taste and texture. Serve it with Chutney and Sambhar .

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Paneer Vegetable Idli recipe - How to make Paneer Vegetable Idli

Soaking time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     25Makes 25 idlis

1/2 cup crumbled paneer (cottage cheese)
1/4 cup grated carrot
1/4 cup finely chopped cabbage
1/2 cup semolina (rava / sooji)
1/2 cup besan (bengal gram flour)
1 cup curds (dahi)
2 tbsp finely chopped coriander (dhania)
1 tsp green chilli paste
salt to taste
1 tsp fruit salt

For Serving
coconut chutney
  1. Combine the rava, besan, curds and ¼ cup of water in a deep bowl and mix well.
  2. Cover with a lid and keep aside for 30 minutes.
  3. Add all the other ingredients, except the fruit salt and ¼ cup of water and mix well.
  4. Just before steaming, add the fruit salt and 2 tsp of water and mix gently.
  5. Pour spoonfuls of the batter into each of the greased idli moulds.
  6. Steam in an idli steamer for 10 to 12 minutes or till they are cooked.
  7. Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. Keep aside.
  8. Repeat with the remaining batter to make more idlis.
  9. Serve immediately with sambhar and coconut chutney.

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Paneer Vegetable Idli
 on 23 Feb 18 02:30 PM

these idlis made using vegetables and paneer was def very good in taste, it was soo soft and best was really to serve it immediately with sambar and coconut chutney...