Paneer idli is a protein-rich, kid-friendly twist on the classic South Indian idli. You can make it two ways:
- Paneer mixed into the batter, or
- Paneer stuffing inside the idli.
Below is the easiest mixed-batter version, plus an optional stuffing version.
⭐ Ingredients (for 12–14 idlis)
For the idli batter
- 2 cups idli batter (fermented)
- ½ cup grated paneer
- 1–2 tbsp curd (optional, for softness)
- Salt to taste (if your batter isn’t already salted)
- 1–2 tbsp chopped coriander (optional)
- 1 green chilli finely chopped (optional)
⭐ Optional Tempering (adds flavor)
- 1 tsp oil or ghee
- ½ tsp mustard seeds
- ½ tsp urad dal
- 1 tbsp finely chopped onions
- Few curry leaves
(Mix this into the batter if you want masala-style paneer idlis.)
⭐ Method
1. Prepare the batter
- Take fermented idli batter in a bowl.
- Add grated paneer, curd (optional), coriander, and chillies.
- Mix gently—don’t overmix or the idlis won’t be fluffy.
2. Optional: Tempering
- Heat oil, splutter mustard seeds, add urad dal and onions; sauté lightly.
- Let it cool slightly and fold it into the batter.
3. Steam the idlis
- Grease the idli plates.
- Pour batter up to ¾ full.
- Steam for 10–12 minutes on medium heat.
- Let them rest for 2 minutes before removing.
4. Serve
Serve hot with:
- Coconut chutney
- Tomato chutney
- Sambar
- Or drizzle ghee on top!
🍽 Alternative: Paneer Stuffed Idlis (Quick Version)
Stuffing:
- ½ cup crumbled paneer
- 1 tsp oil
- 1 tsp ginger-garlic paste
- ¼ tsp red chilli powder
- ¼ tsp turmeric
- Salt, pepper
- Coriander
Steps:
- Prepare a dry paneer bhurji–style stuffing.
- Pour a spoon of batter into each mould, add 1 tsp paneer stuffing, cover with more batter.
- Steam 12–14 minutes.
If you want, I can also give:
✅ Paneer Idli Fry recipe
✅ Restaurant-style chutney pairing
✅ Instant no-fermentation idli with paneer