red idli cupcake

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red idli cupcake

Description

This is a very simple recipe and you can make this is in very less time. I have used microwave to make this idli cupcake. Then i have decorated it with nariyal ki chutney.

Cooking Time

Preparation Time :10 Min

Cook Time : 3 Min

Total Time : 13 Min

Ingredients

Serves : 5
  • 1 cups semolina/suji


  • 3/4 cups thick yogurt


  • 2 nos medium sized carrot


  • 1/2 inch piece of grated ginger


  • 2 piece finely chopped green chilly


  • 1/2 tsp salt


  • 1 nos eno sachet


  • 1/2 tsp for tempering:oil


  • 2 tsp mustard seed


  • 1-3 nos curry leaves


  • 2 tbsp chana dal/ bengal gram soaked in water


  • 2 nos broken dry red chilly

Directions

  • Take a jar and put chopped carrot and grind into a smooth paste by adding water. carrot paste is ready.
  • Take a Bowl and add Semolina, yogurt, 4 tablespoon of carrot paste and mix it until well combined. I have used carrot paste to get the red colour so add the carrot paste as bright colour you want.
  • Cover it and let the batter rest for 15-20 minutes. Meanwhile let’s prepare the tempering.
  • For tempering: Heat oil in a pan and once the oil becomes hot and mustard seed and let it crackle.
  • Add soaked chana dal, and sauté it on medium flame till it becomes light brown in colour.
  • Lastly add few sprig of curry leaves, broken dry red chilly and sauté it for few seconds. Switch off the flame and keep it aside.
  • After 15 minutes uncovered the batter and you will see the batter has become slightly thick. Now add salt , grated ginger, chopped green chilly and add 1/2 of the tempering (keep 1/2 of the tempering for garnishing). Now add water gradually and make a smooth batter. Keep on adding water until you get the proper consistency.Batter should not be very thick or thin.
  • Batter is ready now but before adding eno arrange the cup liners in a muffin tray.
  • At the very end add eno and mix it well. After adding eno/soda do not stir too much otherwise bubbly effect will go away. After adding Eno fruit salt doesn’t keep batter for long time otherwise Idli will not be spongy so transfer the batter immediately into the cup liners.
  • Spoon the mixture into the cup liners until they are half full. Now keep the muffin tray in a microwave for 3 minutes.
  • After 3 minutes take out the muffin tray from microwave and arrange the idli cupcake in a serving tray.
  • Garnish the Idli cupcake with coconut chutney so spoon the coconut chutney into a piping bag and cut the tip. Pipe the coconut chutney onto the idli cupcakes.
  • Garnish the Red Velvet Idli Cupcakes with left over tempering and serve.