Corn and paneer mini idlis without fermentation
Lalkila Kitchen · Breakfast · Snacks · Paneer · Vegetarian · Contemporary cooking
These small steamed cakes use semolina, yoghurt, corn and paneer rather than a fermented rice batter. They offer a different breakfast or savoury snack, especially when you want to use a mini idli mould already in the cupboard.
Ingredients
- 1 tablespoon ghee, plus a little for greasing
- 1/4 cup semolina
- 1/4 cup grated fresh corn
- 3/4 cup crumbled paneer
- 1 to 2 green chillies, finely chopped
- 1 tablespoon chopped coriander
- 1/4 cup plain yoghurt
- 1/4 teaspoon bicarbonate of soda
- Salt to taste
- Water, a teaspoon at a time, only if needed
Method
- Roast the semolina in the tablespoon of ghee over gentle heat until fragrant. Let it cool.
- Mix with corn, paneer, chilli, coriander, yoghurt and salt. Rest for 10 minutes. Prepare a steamer with simmering water and grease the mini moulds.
- The mixture should be thick but spoonable. If dry and crumbly, add a little water. Stir in the bicarbonate just before filling the moulds, leaving room for expansion.
- Steam with the lid closed until the centres are set and a skewer comes out without wet batter. Check the steamer has enough water and do not let it boil dry.
- Let the cakes settle briefly before loosening with a spoon. Serve warm with a chutney of your choice.
Cooking notes
Contains wheat and dairy. This is an unfermented archive variation, so expect a different texture from rice and urad idlis. Larger moulds need a separate doneness check.
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Source and adaptation
Adapted from Corn Mini Idlis, Indian Recipes in Joseph Paul's approved archive, PDF page 3; no named author is given on the page.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.