- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 20
Cook Time : 25
Total Time : 45
Ingredients
Serves 4
besan flour 3 tbsp
makai aata 3 tbsp
Idli batter 3 tbsp
semolina 1 tsp
soda 1 tsp
grated cabbage 1 tsp
grated carrot 1 tsp
fresh sweet corn optional 1 tsp
crushed green peas optional 1 tsp
Salt to taste 1/8 tsp
crushed green chillies 1/4 tsp
ginger paste 1/4 tsp
turmeric powder 1/4 tsp
red chilli powder 1/4 tsp
sugar 1 tbsp
hot oil 1 tbsp
For tempering : oil 1 tsp
mustard seeds 1/2 tsp
sesame seeds 1 tsp
asafoetida 1 pinch
red chilli powder 1/2 tsp
butter 1 tsp
For creamy cheese sauce :refined flour 1 tsp
milk 2 tbsp
grated cheese cube 2 nos
black pepper powder 1/4 tsp
Directions
Heat water in a pan, mix idli batter, makai aata, semolina and besan flour in another big bowl.
When water is hot add 1/2 tsp soda to it. Mix well to above flour mixture. Make the semi-liquid batter and put it in the warm place for an hours covered.
Mix all ingredients. Fermented mixture and mix well.
Sprinkle soda on it and then pour warm oil over it. Mix well.
Place it in the silicon mould and steam in the hot steamer for 10 to 12 minutes.
Remove when ready. Heat oil in a pan and add mustard seeds to it.When they crackle add sesame seeds and asafoetida.Keep aside.
Heat butter in a pan and roast refined flour to it. Add milk and mix well. Now time to add grated cheese. When cheese melts add pepper powder to it and mix well.
In a serving plate arrange steamed muffins and then pour the tempering over it. Sprinkle red chilli powder to it. At last pour creamy cheese sauce and garnish with tomato sauce and coriander. Handva Muffins with Creamy Cheese Sauce is ready to serve.
