Paneer Idiyappam - Paneer Sevai - Recipes Blogs

Paneer Idiyappam - Paneer Sevai

Paneer Idiyappam is one of the classic Idiyappam Recipe made with Idiyappam/Rice sevai & Paneer with some Spice Powder. Soft idiyappam when blended with spices & paneer tastes heavenly. In coimbatore at hotel named Village, they serve number of varieties of idiyappam. Usually we order Paneer idiyappam. It tasted so yummy. Then i came home and tried twice or thrice it came out well.My husband told  that taste was so delicious, and it  tasted the same as we ate in Village hotel.  So i wanted to share this recipe with you all. 

Paneer Idiyappam Prep Time : 10  min. 
Cook Time : 20  minutes.Recipe Category:Main CourseRecipe  cuisine:IndianServes  :   3 .


Idiyappam/ Instant Rice sevai - 2 +1/2 cups.
Paneer - 100 gms (crumbled/grated)
Onion - 2.
tomato -2.
coriander powder - 1 tsp.
chilli powder - 1 tsp.
turmeric powder - 1/8 tsp.
Garam Masala - 1/2 tsp.
salt - as needed.

To Temper

Mustard seeds - 1/2 tsp.
cumin seeds - 1/2 tsp.
curry leaves - 1 sprig.
Green chillies - 1.
Make idiyappam or cook Instant Rice Sevai as per the instruction on Packet & keep it ready.chop the onions & tomatoes finely.slit the Green chilly.Grate or crumble the paneer.
Heat the oil, add mustard seeds when it splutters add cumin seeds. When it sizzles add Green chilly & curry leaves.When chilly turns its colour, add chopped onions.Saute till it turns transparent.
Then add tomatoes, chilli powder, coriander powder, Garam Masala,turmeric Powder   & salt. Saute till tomatoes turns mushy .
Then  add Grated Paneer, mix well such that it blends well with everything.
Finally add Idiyapam/sevai & mix Gently without breaking the idiyappam. Garnish with fresh cilantro & switch off the flame. Serve hot/warm.

 you can add Ginger Garlic paste, while adding can add handful of  cooked peas or corn before adding can replace chilli powder & Garam Masala with Sambar powder for different taste. don't saute the paneer for longer time, else it turns rubbery.  Always serve warm.

Source: Vysyas recipes