Quick & Easy Paneer Idli Recipe: Fluffy South Indian Breakfast
30 minutes
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About Quick & Easy Paneer Idli Recipe: Fluffy South Indian Breakfast
Spice up your mornings with this delightful twist on classic South Indian idli! Our Quick & Easy Paneer Idli recipe combines the soft texture of traditional idli with the rich flavor of paneer (Indian cottage cheese), creating a wholesome and satisfying breakfast or snack. Perfect for busy weekdays, this recipe is surprisingly simple and delivers a delicious, protein-packed meal.The addition of cashews and curry leaves adds a delightful crunch and aromatic complexity, elevating this simple dish to something truly special. These idlis are incredibly versatile – enjoy them hot with sambar and chutney for a complete South Indian experience, or pack them for a delicious and nutritious on-the-go meal.Get ready to impress your family and friends with this unique and flavorful take on a beloved classic! This recipe is perfect for both beginners and experienced cooks alike.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Idli Batter
- 1 cup Semolina also known as suji
- 1 cup Cottage Cheese indian cottage cheese, mashed
- 1/2 cup Cashews chopped
- 10-12 leaves Curry Leaves
- 1 tsp Mustard Seeds
- 2 tbsp Oil for sauteing
- 1/2 tsp Salt or to taste
- 1/2 cup Water as needed for batter consistency
For Serving
- Sambar as needed, south indian lentil stew
- Coconut Chutney as needed, optional
Instructions
Prepare the Tempering
- Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and saute for a few seconds.
Sauté Semolina and Cashews
- Add semolina and chopped cashews to the pan. Saute for 2-3 minutes until lightly browned and fragrant. Add salt.
Combine with Paneer
- Remove from heat and add mashed paneer. Mix well to combine. Add water as needed to form a thick, smooth batter.
Steam the Idlis
- Grease an idli steamer or mould. Pour the batter into the molds, filling them about ¾ full. Steam for 10-12 minutes, or until the idlis are cooked through and firm.
Serve
- Remove the idlis from the steamer and let them cool slightly. Serve hot with sambar and coconut chutney.
Recipe Notes
Expert Tips for Perfect Paneer Idlis
- For extra flavor, add a pinch of asafoetida (hing) to the tempering.
- Don't over-mix the batter; a slightly lumpy texture is okay. Overmixing can make the idlis tough.
- If the batter is too thick, add a little water to adjust the consistency. It should be pourable but not runny.
- Ensure your idli steamer is well-greased to prevent sticking and ensure easy removal of the idlis.
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Recipe Nutrition
Calories: 823kcalCarbohydrates: 75gProtein: 29gFat: 46gSaturated Fat: 4gPolyunsaturated Fat: 12.6gMonounsaturated Fat: 25.2gFiber: 4gSugar: 6g
Geeta Biswas
Articles: 919
3 Comments
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Such a lovely dish! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.