Egg recipe · breakfast, dinner
Kanchipuram Paneer Idli
காஞ்சிபுரம் பனீர் இட்லி (kanchipuram paneer idli)
Serves 2 · 30 min
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 90
Grain-free idlis of blended paneer and whisked egg, flavoured with a mustard, chilli and asafoetida tempering and steamed.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- 200 g paneer (பனீர்)
- 3 eggs (முட்டை)
- 1 tbsp, a few, a pinch mustard seeds, curry leaves, asafoetida (கடுகு, கறிவேப்பிலை, பெருங்காயம்)
- 3 dried red chillies (வர மிளகாய்)
- a little, to taste turmeric powder, rock salt (மஞ்சள் தூள், இந்துப்பு)
- as needed ghee (நெய்)
Method
- Blend the paneer to a fine flour-like texture without water.
- Whisk the eggs until frothy, then mix in the paneer, salt and turmeric.
- Temper mustard seeds, curry leaves, red chillies and asafoetida in ghee and stir into the batter.
- Grease idli plates with ghee, fill and steam like regular idli.
Good with a spicy chutney. For a vegetarian version, replace the eggs with one coconut and a tablespoon of thick curd ground together without water.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 90. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 90.