Muffin Idly
Category: Main Dishes | Blog URL: http://myerecipecorner.blogspot.com/2010/01/muffin-idly.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Ingredients
Preparation
Tools
About
Ingredients
Idly batter-5 to 6 cups
Coconut( chopped into small pieces)
Turmeric powder-1/4tsp
Hing/ Asafetida-pinch
Salt to taste
For tempering
Dried red chillies( broken)-6
Whole black pepper corns-2tsp
Jeera/Cumin seeds-1tsp
Mustard seeds-1tsp
Urad dal-1 1/2tsp
Channa dal-1 1/2tsp
Curry leaves-few
Method
To the idly batter add the coconut, turmeric, asafetida and little salt. Heat oil in a tadka pan, when hot add the tempering ingredients and fry for few seconds. Remove from heat and add to the idly batter. Mix well and set aside. Next grease muffin pan with generous oil, pour the prepared idly batter in each muffin cups. Pre-heat oven to 300°f, place the muffin tray on the center rack of the oven and bake for at least 15-20 mins. Slide a knife inside the idly to check whether it is fully done( if the tip of the knife is sticky, it means the idly is not done and requires few more mins to cook, if the tip of the knife comes out clean then the idly is fully cooked).
Once the idlys are cooked remove the muffin tray from the oven and allow to cool for 2 mins. Transfer the Muffin Idlys to the plate and serve hot.
