Paneer idli is a protein-rich, kid-friendly twist on the classic South Indian idli. You can make it two ways:

1. Paneer mixed into the batter, or
2. Paneer stuffing inside the idli.

Below is the easiest mixed-batter version, plus an optional stuffing version.

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⭐ 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)

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⭐ 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.)

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⭐ 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!

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🍽 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:

1. Prepare a dry paneer bhurji–style stuffing.
2. Pour a spoon of batter into each mould, add 1 tsp paneer stuffing, cover with more batter.
3. Steam 12–14 minutes.

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If you want, I can also give:
✅ Paneer Idli Fry recipe
✅ Restaurant-style chutney pairing
✅ Instant no-fermentation idli with paneer