Paneer Idli Instant Make- 1 Cup (Fanted)
Semolina-½ cup (100 grams)
Besan - ½ cup (50 g)
Paneer - 125 grams
Carrot-½ cup (finely chopped)
Capsicum - ½ cup (finely chopped)
Green coriander - 2 table spoons (finely chopped)
Green Chilli-2 (Finely Chopped)
Salt - ¾ teaspoon or taste
Oil - 2 tablespoons
Black mustard seeds - ¼ teaspoon
Curry leaves- 10 to 12
Eau Fruit Salt - 1 teaspoon: Put semolina, gram flour and curd in a large bowl and mix them well so that the batter does not contain any kind of cloves. Mix the batter in a small amount of water before adding it. Then put carrot, capsicum, green coriander, green chillies and salt in the solution. Mix all the ingredients until they are well-matched. Keep the batter for 15 minutes. Sugium and gram flour will be ready by this. Meanwhile, grate the cottage cheese
Mix the grated paneer and mix it on the batter. If batter is looking thick, then get some water.
Apply some oil in all the molds of idli. In addition to making Idli, add 1.5 to 2 cups of water to the cooker and keep it warm. Put the Eco Fruit Salt after the batter in the batter and pour 1 tbsp of water on it. Mix it until you get to the echo. Do not fan the batter very fast and too long The batter used less water than ½ cup to make it.
Put a little bit of batter in the molds and put the mold in the stitched, put the screw in the water and keep it in boiling water in the cooker. Close the cooker but do not whistle on the lid. Let idli cook on medium fire for 10 to 12 minutes.
After 12 minutes, close the gas and open the lid of the cooker and check Idli. Idli will look quite swollen. To check it from inside, put a knife in the middle of Idli and take it back. If the batter does not come in it then Idli is ready to cook. Take out the Idli stain from the cooker and open the screw separately to the molds so that the idli can quickly cool down.
After being slightly cold in Idli, remove them from the molds with the help of a knife and put them in the plate. Very gourmet paneer Idli is ready. To make them more tasty, chop them over.
Hoten the tempering pan on the gas. Put 1 table spoon oil in it. Add mustard seeds in oil and fry them. After roasting mustard, turn off the gas and put curry leaves in it. Put a little bit of tempering on Idli.
Very Spongy and Tasty Paneer Idli is ready to eat. Serve it with coconut chutney, peanut chutney, tomato ketchup, or any favorite chutney.
