Red idli cupcake

Name: Red idli cupcake
Cuisine: Indian
Ingredients: 1 cup semolina/Suji; 3/4 cup thick yogurt; 2 medium sized carrot; 1/2 inch piece of grated ginger; 2 pieces finely chopped green chilli; 1/2 teaspoon Salt; 1 sachet Eno; For tempering:; 2 teaspoon oil; 1 teaspoon Mustard seed; 2 tablespoon chana dal/ Bengal gram soaked in water; 1-2 curry leaves; 2 broken dry red chilli

Chef Tripti Saxena @cook_9959630

Ghaziabad

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.

Chef Tripti Saxena @cook_9959630

Ghaziabad

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.

Saved

Ingredients

1 cupsemolina/Suji
3/4 cupthick yogurt
2medium sized carrot
1/2 inchpiece of grated ginger
2 piecesfinely chopped green chilli
1/2 teaspoonSalt
1 sachetEno
For tempering:
2 teaspoonoil
1 teaspoonMustard seed
2 tablespoonchana dal/ Bengal gram soaked in water
1-2curry leaves
2broken dry red chilli

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Steps

1

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
2

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 chilli 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 chilli and add 1/2 of the tempering (keep 1/2 of the tempering for garnishing). Now add water gradually and make a smooth batter.
3

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.
4

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.
5

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.