Layered Idli Muffins
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Layered Idli Muffins

Does the name of Idli takes away your kids' smile?? Well, do not worry, here is how I changed the idli recipe to make it more interesting, tasty and healthy. Layered idli muffins are a perfect way to pack all the essential nutrients in your kids diet. Sauteed, crunchy vegetables and cheese are layered between idli batter and baked. They could be served hot along with tomato ketchup or coconut chutney.

Femina Sherif

Ingredients

  1. For the batter:
  2. 2 cups Dosa rice (Raw rice)
  3. 1 cup Whole urad dal
  4. as required Water
  5. 1 tsp Fenugreek seeds
  6. For the layering:
  7. 1/2 cup Carrots (finely chopped)
  8. 1/4 cup Beans (finely chopped)
  9. 1/4 cup Capsicum (finely chopped)
  10. 1/2 cup Broccoli (blanched, finely chopped)
  11. 1/4 cup Spring onion (finely chopped)
  12. 1/4 cup Onion (finely chopped)
  13. to taste Pepper
  14. as required Salt
  15. 2 tbsp Ghee or butter
  16. 1/2 cup Grated mozzarella cheese
  17. 1/2 tsp Baking soda

Method

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    Soak dosa rice, whole urad dal and fenugreek seeds in water for at least 6-8 hours.

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    After that wash and rinse the mixture.

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    Then grind them to a normal thick batter adding water as required.

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    Allow to ferment overnight.

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    Then add salt and baking soda and mix well. Keep it aside.

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    Meanwhile prepare the filling.

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    For this heat ghee/butter in a pan.

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    Add the chopped onions, carrots, capsicum and beans.

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    Next add the spring onions and blanched broccoli. Saute for 2 minutes.

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    Switch the flame off and allow to cool a bit.

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    Meanwhile grease the muffin cups with butter or oil.

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    Preheat the oven to 180 degree Celsius.

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    Add about 1 tbsp of the batter to the muffin cups.

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    Then add 1 tbsp of the sauteed vegetable mix.

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    Then add little grated mozzarella cheese on top of them.

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    Again add about 1 tbsp of the batter.

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    Repeat with another layer of the sauteed vegetable mix.

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    Finally top them with more mozzarella cheese.

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    Bake them in the preheated oven for 12 minutes.

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    Allow to cool a bit.

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    Serve warm with tomato ketchup or coconut chutney.

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