Paneer Kozhukattai

Not only is this variation of the traditional upma rich in protein and fibre, it is also very tasty. Try it for breakfast or as an any-time snack!

Ingredients:

Raw rice 200 gm

Potato 2 small pieces

Mustard ½ teaspoon

Chana dal Broken 1 teaspoon

Green Chilli 1 piece

Garam Masala 1 tablespoon

Paneer grated 1 cup

Cooking oil 1 tablespoon

Salt – a pinch

<h3>For Stuffing:</h3>Leach the potatoes, mash them and mix with grated paneer along with garam masala.
<h3>For the base:</h3>Wash the raw rice and leave it soaked for 1 hour.
Decant the water and spread the rice on a piece of cloth.
Allow it to drain all the water and grind it in the mixer to a fine powder.
Sieve it to remove the unground granules.
Keep the ground rice powder aside.
Take 2 tsp cooking oil and fry (thadka) mustard and chana dal.
Add the thadka along with the chopped green chili and salt to the dry rice powder.
Mix the entire powder thoroughly.
Boil about 200 ml of water in a vessel and add the mixed powder slowly and keep stirring so that it becomes viscous.
Knead hard enough to make small balls. Add water if it becomes too hard while cooking.
Flatten the ball and stuff it with the paneer-potato.
Seam the ball.
Steam the balls in an idli holder in a pressure cooker without the weight whistle for 10 minutes. (Spread a little oil on the idli plates to avoid sticking.)
Serve hot!