Ingredients

For the Idli Batter:

• Rice: 1½ cups
• Urad dal (split black gram): ½ cup
• Fenugreek seeds: ¼ tsp
• Salt: to taste

For the Stuffing:

• Paneer (cottage cheese): 200g, crumbled
• Onion: 1 small, finely chopped
• Green chili: 1, finely chopped (optional)
• Ginger: 1 tsp, finely grated
• Coriander leaves: 2 tbsp, chopped
• Garam masala: ¼ tsp
• Red chili powder: ¼ tsp (optional)
• Salt: to taste
• Oil: 1 tsp

Preparation

Wash and soak the rice, urad dal, and fenugreek seeds separately for 6-8 hours or overnight.

Grind the urad dal into a smooth batter and the rice into a slightly coarse batter. Mix both batters together, add salt, and let it ferment for 8-10 hours or overnight.

Heat oil in a pan. Add chopped onion, green chili, and grated ginger. Sauté until onions turn translucent.

Add crumbled paneer, garam masala, red chili powder, and salt. Mix well.

Cook for 2-3 minutes and remove from heat. Add chopped coriander leaves and let the stuffing cool.

Serving Size: Makes approximately 12-14 stuffed idlis.

Notes

• Adjust the spices in the stuffing according to your taste.
• You can prepare the idli batter using store-bought idli mix for a quicker recipe.
• These stuffed idlis are great for tiffins and make a wholesome breakfast or snack.