Carrot and lauki muffins

Name: Carrot and lauki muffins
Cuisine: Indian
Ingredients: 1 cup roasted suji; 1/4 cup besan; 1/2 cup curd; 1/2 tbsp sugar; as per taste Salt; 1 tbsp ginger, green chillies paste; 1/2 cup louki grated; 1/2 cup carrot grated; 2 tbsp crushed peanuts; 4 tbsp olive oil; 1 tsp mustard seeds; 1/2 tsp Baking powder; 1/4 tsp turmeric powder; 1/2 tsp coriander powder; some curry leaves; as required Sesame seeds for garnishing

Chhaya Raghuvanshi @cook_14185032

Mysore

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Chhaya Raghuvanshi @cook_14185032

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Ingredients

1 cuproasted suji
1/4 cupbesan
1/2 cupcurd
1/2 tbspsugar
as per tasteSalt
1 tbspginger, green chillies paste
1/2 cuplouki grated
1/2 cupcarrot grated
2 tbspcrushed peanuts
4 tbspolive oil
1 tspmustard seeds
1/2 tspBaking powder
1/4 tspturmeric powder
1/2 tspcoriander powder
somecurry leaves
as requiredSesame seeds for garnishing

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Steps

1

In a big bowl add suji, besan, salt, sugar.
2

Then add curd, green chillies ginger, 2tbs oil, mix all together.
3

Add water and make a thick paste keep it aside for 10 mins for rest.
4

For tempering--In a pan add 2 tbsP oil, heat it well, then add mustard seeds, let them splutter, add half this tempering into suji mixture, mix it well
5

Now add grated louki and carrot, crushed peanuts.
6

Also add coriander powder and turmeric powder.
7

Now add baking powder mix it well.
8

Grease the muffins mold with oil, place curry leaves on base of muffins.
9

Pour mixture into muffins, don't fill up to top, Little tempering on top of mixture, sprinkle some sesame seed on it, place some curry leaves on top also.
10

Bake these muffins in 180°c preheated oven for 30 to 45 mins or till it become golden brown in colour. Serve hot with green chutney or tomato sauce.