Instant Paneer Idli - High Protein Semolina Rice Flour Idli

Steps

1. 1
   Heat oil in a pan and add mustard seeds, cumin, urad dal, chana dal, asafoetida and curry leaves. Sauté until fragrant and well-spluttered.
2. 2
   Add semolina to the pan and toast on low heat until fragrant and slightly golden.
3. 3
   Transfer the roasted semolina to a bowl and let it cool completely.
4. 4
   Once cooled, add yogurt and salt. Mix well and let rest for 10 minutes to allow the semolina to absorb the liquid.
5. 5
   Add buttermilk or water as needed to achieve the right batter consistency.
6. 6
   Fold in diced carrot, bell pepper, corn, coriander leaves, ginger and crumbled paneer cheese.
7. 7
   Just before filling the molds, add instant fermentation powder and a little water, then gently fold until the batter becomes fluffy and bubbly.
8. 8
   Grease or oil the idli molds to prevent sticking.
9. 9
   Fill the molds with batter, leaving some space as the idli will double in size during steaming.
10. 10
    Place the idli stand in a steamer and steam for 15 minutes until the idlis are fully cooked.
11. 11
    Remove from steamer and let cool for 1 minute.
12. 12
    Serve the soft and fluffy idlis with chutney and idli powder.