By: Payal
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Upgrade your breakfast with this quick, high-protein paneer idli recipe. Made with curd, semolina and paneer, it is light, fluffy and ready in just 15 minutes.
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Give your favourite South Indian breakfast a protein boost. This paneer idli is light, flavourful and ready in just 15 minutes—perfect for busy mornings.
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1 cup paneer, crumbled
½ cup carrot, grated
½ cup capsicum, finely chopped
2 tsp green chillies, finely chopped
1 cup sooji (semolina)
2 cups curd
1 cup besan
Salt to taste
1 tsp fruit salt
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In a bowl, mix sooji, curd and besan. Add water gradually to make a smooth, runny batter. This forms the base for soft, fluffy idlis.
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Cover the bowl and set the batter aside for about 45 minutes. This helps the ingredients combine and improves the texture of your idlis.
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Add paneer, carrot, capsicum, chillies and salt. Pour in half a cup of water and mix again to get a light, airy consistency.
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Grease the idli steamer with oil. Add fruit salt to the batter and mix gently—this makes the idlis rise and turn fluffy when steamed.
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Pour the batter into greased moulds. Steam for 10–12 minutes until cooked. Use a toothpick to check - if it comes out clean, your idlis are ready.
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Let the idlis cool slightly, then demould with a spoon. Serve warm with chutney or sambar. Repeat with the remaining batter.
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