Name: Idli Cupcakes recipe by Adelina Srinivasan at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1½ cups urad dal; 3 cups idli rice; ½ tsp fenugreek seeds; 2 teaspoons salt; Oil for Greasing

ABOUT Idli Cupcakes RECIPE

When we visit my husband's family in India, I am really looking forward to mornings! There's always some idli/ dosa batter fermented ready to be transformed into one of the most delectable and healthy dishes: idli! This dish reminds me of India in a very special way: there is some magical about Indian mornings. Everyone seems to know exactly how and what to do. The coconuts, fruit and veggies guys cross each other on the 5 way road (not necessarily marked as such), the knife sharpener lad calls for his business, and then there's the newspaper boy, the milkman, the flower garlands lady, the cleaning lady. The autorickshaw friends chit chat at the cross roads, waiting for their share of business.To name a few. The ladies of the house would have long taken a shower and now they peel off veggies, scrape coconuts, get their families ready for school, work, etc.

Instructions

Soak the urad dal and fenugreek seeds together in enough water to for 3 hour.
Soak the rice in enough water for 3 hours in enough water to just cover
Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy adding water little by little ifrequired. Remove and keep aside.
Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required). Remove and keep aside. Blend the rice in a mixer till smooth. Remove and keep aside.
Combine the urad dal paste, rice paste and salt together in a bowl and cover it, keep aside to ferment overnight. In a colder climate, keep it in the oven with the light bulb on.
Boil the water in a large sauce pan and grease the Idli moulds or cupcake molds with oil, add spoonfuls of the batter into greased moulds, cover with a lid and steam for 10 minutes.
After steaming remove the mould from cocker and allow cooling, then remove them. Serve with coconut, tomato chutney, or any condiment of your liking. Here I topped the cupcakes with potato/ tomato masala, seasoned with curry leaves
A different view
Traditional

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