Pomegranate idli from leftover rice and wheat flour

Name: Pomegranate idli from leftover rice and wheat flour
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup leftover cooked rice; 1/2 cup whole; 4 tablespoon bombay semolina; 1 onion finely chopped; 1 green chilli deseeded; 1 carrot grated; 1/2 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1 teaspoon chaat masala; Handful finely chopped coriander leaves; 1/4 teaspoon cooking soda; to taste Salt; 1/2 cup pomegranate seeds; 2 tablespoon oil; 3/4-1 cup curd; Oil for greasing cupcake silicon moulds; 10-12 Silicon moulds

Zulekha Bose @cook_8835240

#Healthy junior...best way to add fruits in your kids diet.easy and healthy recipe fir small kids.

Zulekha Bose @cook_8835240

#Healthy junior...best way to add fruits in your kids diet.easy and healthy recipe fir small kids.

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Ingredients

3 servings

1/2 cupleftover cooked rice
1/2 cupwhole
4 tablespoonbombay semolina
1onion finely chopped
1green chilli deseeded
1carrot grated
1/2 teaspoonturmeric powder
1 teaspoonred chilli powder
1 teaspoonchaat masala
Handfulfinely chopped coriander leaves
1/4 teaspooncooking soda
to tasteSalt
1/2 cuppomegranate seeds
2 tablespoonoil
3/4-1 cupcurd
Oil for greasing cupcake silicon moulds
10-12Silicon moulds

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Steps

1

Take a bowl and add in all the ingredients and mix.
2

Grease cup cake silicon moulds And fill batter upto half in each mould and spread some pomegranate seeds.
3

Microwave them for 5-7 minutes time will differ according to the capacity of your micriwave.
4

Check by inserting toothpick if it comes out clean then your idli cup cakes are ready.
5

You can also bake them at 180degree centigrade for 15 minutes.
6

Serve them with coconut chutney for your kids or you can pack them for tiffin.