Paneer Chilli Stuffed Idli Cupcakes | How to make Paneer Chilli Stuffed Idli Cupcakes

By Dhara Shah  |  30th Nov 2016  |  
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  • Paneer Chilli Stuffed Idli Cupcakes, How to make Paneer Chilli Stuffed Idli Cupcakes
Paneer Chilli Stuffed Idli Cupcakesby Dhara Shah
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

54

0

About Paneer Chilli Stuffed Idli Cupcakes Recipe

This is my innovation where I have stuffed idlis with home made paneer chilli filling and shaped as cupcakes with a frosting of tomato coconut chutney. I served chutney in a coconut shell. Kids would definitely finish the breakfast if you present the idlis like this.

Paneer Chilli Stuffed Idli Cupcakes, a deliciously finger licking recipe to treat your family and friends. This recipe of Paneer Chilli Stuffed Idli Cupcakes by Dhara Shah will definitely help you in its preparation. The Paneer Chilli Stuffed Idli Cupcakes can be prepared within 30 minutes. The time taken for cooking Paneer Chilli Stuffed Idli Cupcakes is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Paneer Chilli Stuffed Idli Cupcakes step by step. The detailed explanation makes Paneer Chilli Stuffed Idli Cupcakes so simple and easy that even beginners can try it out. The recipe for Paneer Chilli Stuffed Idli Cupcakes can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Paneer Chilli Stuffed Idli Cupcakes from BetterButter.

Paneer Chilli Stuffed Idli Cupcakes

Ingredients to make Paneer Chilli Stuffed Idli Cupcakes

  • Idli Batter-
  • 2 cup idli rice
  • 1 cup udad daal
  • water
  • Tomato coconut Chutney -
  • 2 tsp oil
  • 2 medium sized tomatoes, roughly chopped
  • 1 tbsp chana daal
  • 1 tbsp udad daal
  • 2 kashmiri mirch
  • 1 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 1/2 dry coconut, roughly chopped
  • salt to taste
  • coconut chutney for serving -
  • 1 tsp oil
  • 1/2 dry coconut, roughly chopped
  • Coconut water taken from broken coconut
  • 1 tbsp chana daal
  • salt to taste
  • To temper chutney-
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp udad daal
  • Pinch of asafoetida
  • 2 kashmiri mirch
  • few curry leaves
  • paneer Stuffing-
  • 1 tsp oil
  • 1/2 cup capsicum, finely chopped
  • 1 cup homemade paneer, crumbled
  • 1 tsp turmeric powder
  • salt to taste

How to make Paneer Chilli Stuffed Idli Cupcakes

  1. To Make Idli Batter -
  2. Wash and soak idli rice and udad daal overnight.
  3. Again wash it in morning and grind it together with some water.
  4. Place the batter into warm place for 5-6 hours to ferment .
  5. To Make Tomato-Coconut Chutney -
  6. In a medium sized pan, saute all the ingredients except coconut oil for 10 mins.
  7. Once it comes to room temperature, grind it with coconut and very less water.
  8. Temper the Chutney with ingredients mentioned in the ingredients for the same
  9. Fill it into cake piping bag to decorate idlis.
  10. Keep aside.
  11. To Make Coconut Chutney -
  12. In a medium sized pan, saute chana daal for few mins and transfer into mixture jar.
  13. Add coconut pieces and cucumber water into it and grind it properly.
  14. Temper the coconut chutney by using ingredients mentioned for the same
  15. To Make Paneer Stuffing -
  16. In a nonstick pan, put the oil and add capsicum, cook for few mins.
  17. Now add crumbled paneer and salt and mix it well. Cook for 2 more mins. Keep it aside.
  18. To Make Idli -
  19. Once the batter gets fermented, add salt into it and mix it well.
  20. Grease the idli mould with oil and pour 1 tbsp batter into it.
  21. Now add Paneer stuffing on it.
  22. And again pour 2 tbsp batter on it.
  23. Steam the idlis into steamer for 10-15 mins.
  24. Remove them from idli mould once they come to room temperature.
  25. Serving-
  26. Place the idlis into serving plate, pipe tomato-coconut chutney frosting on top and serve them with coconut chutney(I have served that into coconut shell) or have it as it is
  27. Your delicious idli cupcakes are ready to serve

My Tip:

Do not add much water into tomato-coconut chutney if you want to use for frosting. To make idli cupcakes, use deep steel or aluminium bowls.

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