Egg & Paneer Khichdi

About Egg & Paneer Khichdi

Ingredients

• Eggs, boiled, peeled and cut into cubes 2
• Cottage cheese (paneer), cut into small cubes and deep fried till light golden 100 gms
• Leftover rice 1 cup
• Leftover dal 1 cup
• Ghee 1 tbsp
• Cumin seeds 1 tsp
• Bay leaves 2
• Cinnamon stick ½ inch
• Ginger-garlic paste 2 tsps
• Salt to taste
• Sugar 1 pinch
• Green chillies, chopped 2
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Garam masala powder ½ tsp

How to Make Egg & Paneer Khichdi (Stepwise Photos)

Method

1. Heat ghee in a deep non-stick pan, add cumin seeds, bay leaves and cinnamon and saute till fragrant. Add ginger-garlic paste and saute for 1 minute.
2. Add rice and dal and mix. Add salt, sugar, green chillies and mix well. Add turmeric powder, red chilli powder and ¼ cup water and mix well. Cook till the mixture reaches khichdi consistency.
3. Add cottage cheese cubes and mix gently. Cook for couple of minutes more.
4. Add egg cubes and mix. Sprinkle garam masala powder and mix lightly.
5. Transfer into a serving bowl and serve hot with yogurt or raita of your choice.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps