Vegetable Idli Muffins

It’s THE comfort food for Indians all across, if I may say so. It’s just not restricted to the South but has invaded the hearts and kitchens everywhere.

I have serious addiction to South Indian cuisine and love the fact that it’s healthy, simple to make, and gives you the taste of home anywhere you are. It has everything to offer, it’s salty, spicy, sweet and sour all at the same time! In this dish here, I have tried to also add some colors to make them look beautiful.

This is a “Under 15 Minute” recipe for me because I use store bought batter. I do make my own batter sometimes, but more often than not, I end up buying from outside because of the work it involves and my not so great attempts at making the batter at home in the past.

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I made a super quick breakfast with these colorful Idli’s in a muffin mould and served it with a tangy spicy quick tomato chutney (recipe courtesy a dear friend) and a sweet and spicy peanut butter chutney!

 

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Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Idli Muffins: Colorful healthy Idli steamed in muffin moulds, served with a quick tomato chutney and a peanut butter chutney

Author: Nand

Recipe type: Breakfast, Vegetarian

Cuisine: Indian

Serving Size: 2-3

Ingredients

  • Idli Batter (store bought or home made) – 1 cup
  • Mixed Vegetables, chopped (carrots, peas, coriander leaves, capsicum)
  • Pepper powder
  • Salt to taste (optional)

For Quick Tomato Chutney

  • Tomatoes, coarsely chopped – 2
  • Oil – 1 tsp
  • Whole Red Chili – 1
  • Garlic, cloves – 2
  • Salt to taste
  • Cumin seeds – 1/2 tsp
  • Coriander leaves – 1/4 cup

For Quick Peanut Butter Chutney

  • Peanut Butter – 3 tbsp (Or roasted peanuts – 3tbsp and honey – 1 tbsp)
  • Red chili flakes – 1 tbsp
  • Salt to taste
  • Lemon juice – 1 tsp
  • Water as needed

Direction

  1. Add salt and pepper to the batter.
  2. Boil water in the Idli maker and pour batter in the muffin moulds or directly in the idli moulds you use.
  3. Sprinkle the mixed vegetables and coriander on top and steam cook it for 6-7 minutes or until done.
  4. For the tomato chutney, pour oil in a small vessel, add garlic, chili and tomatoes and sauté for a couple of minutes.
  5. Grind the chutney in a mixer grinder and at the end add cumin seeds, salt and coriander leaves and grind for a few more seconds and it’s done!
  6. For the peanut butter chutney, put everything in a mixer grinder and grind using water to make it into a smooth paste. Adjust seasoning if required.
  7. Serve warm idli’s with tangy and spicy chutney.

 

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