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. So check for a simple step by step method with pictures to prepare it.
- 2 cups idli batter
- 2 tbsp. coriander leaves, chopped
- 1-2 tbsp. fresh grated coconut
- 1/2 tsp. red chili flakes
- 1 tbsp. oil
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- pinch of asafoetida
- 1 sprig curry leaves, chopped
- 1 tsp. urad dal (split black gram)
- 1/2 tsp. eno fruit salt
- oil to grease
- coconut-coriander chutney to serve
- sambar to serve
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 preheated 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.
Pour the tempering over the idli batter along with coriander leaves, chili
flakes and coconut. Mix well.
Add the eno fruit salt and give it a stir.
Pour into greased muffin cups.