Name: Masala Idli Muffins - Fusion Style recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Idli batter 2 cups; Coriander leaves, chopped 2 tablespoon; Fresh grated coconut 1-2 tablespoon; Red chili flakes 1/2 teaspoon; Oil 1 tablespoon; Mustard seeds 1 teaspoon; Cumin seeds 1/2 teaspoon; Pinch of asafoetida; Curry leaves, chopped 1 sprig; Urad dal 1 teaspoon; Eno fruit salt 1/2 teaspoon; Oil to grease; Coconut-coriander chutney to serve; Sambar to serve

ABOUT Masala Idli Muffins - Fusion Style RECIPE

Idli, a South Indian delicacy is a healthy breakfast option relished with coconut chutney and sambar. Make them more interesting and appealing by baking them in a muffin pan for some visual appeal a la fusion style. You can have them as an evening tea-time snack too or can be a good lunch box meal

Ingredients Serving: 4

Idli batter 2 cups
Coriander leaves, chopped 2 tablespoon
Fresh grated coconut 1-2 tablespoon
Red chili flakes 1/2 teaspoon
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Cumin seeds 1/2 teaspoon
Pinch of asafoetida
Curry leaves, chopped 1 sprig
Urad dal 1 teaspoon
Eno fruit salt 1/2 teaspoon
Oil to grease
Coconut-coriander chutney to serve
Sambar to serve

Instructions

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, urad dal, asafoetida and curry leaves.
Saute for a few seconds and switch off the flame. Pour this tempering over the idli batter along with coriander leaves, chili flakes and coconut. Mix well.
Just before baking, add the eno fruit salt and give it a stir. Pour into greased muffin cups and see to it that it is 3/4 filled.
Bake in a pre-heated microwave oven at 200 degrees C for 15-18 minutes. Insert a toothpick to check if it is done. Set aside to cool down. Demould it and serve them with chutney and sambar.

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