Paneer chilli stuffed idli cupcakes

This is my new innovation into normal idli, where have stuffed them with homemade paneer chilli stuffing and presented them as cupcakes, having tomato coconut chuteny frosting on top and served it with beautiful coconut chuteny shell! Kids would definitely finish the tiffin if you would present the idlis like this!
Preparation time: 30 mins, Cooking time: 15 mins

 

INGREDIENTS:

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 mustered seeds
  • 1 tsp udad daal
  • Pinch of Asafetida
  • 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

 

STEPS:

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

 

My Tip: 1. Do not add much water into tomato-coconut chuteny if you want to do frosting of it. 2. To make idli like cupcakes, rather than using normal idli stand, use deep steel or aluminium bowls.

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