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Wednesday 22 March 2017

Spinach Idli Muffins

          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 next time you happen to prepare idli, bake them instead, by checking out the step by step pictorial recipe to prepare it.

  • 4 cups of idli batter
  • 2 tbsp. spinach puree
  • oil to grease the muffin pan
  • sambar & coconut-coriander chutney to serve

          Divide the idli batter into 2 bowls. To one bowl add the spinach puree and mix well. Into the greased muffin cups pour a tbsp. of the white idli batter. 

          Then pour the spinach batter, followed by the white batter. See to it that it is 3/4 filled. Then with a toothpick draw lines from the middle to the edge for a beautiful pattern. 

           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 the idli muffins and serve with chutney and sambar.

 Into greased muffin cups pour a tbsp. of white idli batter. 

                                Then pour spinach batter, 

               .....followed by white batter. With a toothpick draw lines from middle to 
                the edge for a beautiful pattern. 

                              Bake in a preheated oven at 200 degrees C. for 15-18 minutes. 

                            Serve these layered spinach idli muffins with chutney & sambar.

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