Featured post

Wednesday, 22 March 2017

Layered Spinach Idli Muffins


          Idli, a South Indian delicacy is an healthy breakfast option relished with coconut chutney and sambar. Make them more interesting and appealing by baking them in a muffin pan for some visual appeal a la fusion style. You can have them as an evening tea-time snack too or can be a good lunch box meal. So next time you happen to prepare idli, bake them instead by following a step by step method with pictures.








  • 4 cups of idli batter
  • 1 tbsp. spinach puree
  • oil to grease the muffin pan
  • sambar & coconut-coriander chutney to serve








          Divide the idli batter into 2 bowls. To one bowl add the spinach puree and mix well. Into the greased muffin cups pour a tbsp. of the white idli batter. 

          Then pour the spinach batter, followed by the white batter. See to it that it is 3/4 filled. Then with a toothpick draw lines from the middle to the edge for a beautiful pattern. 

           Bake in a pre-heated microwave oven at 200 degrees C. for 15-18 minutes. Insert a toothpick to check if it is done. Set aside to cool down. Demould the idli muffins and serve with chutney and sambar.




 Into the greased muffin cups pour a tbsp. of the white idli batter. 



                               Then pour the spinach batter, 




               .....followed by the white batter. See to it that it is 3/4 filled. Then with a toothpick
              draw lines from the middle to the edge for a beautiful pattern. 




                  Bake in a pre-heated microwave oven at 200 degrees C. for 15-18 minutes. 



                            Serve these layered spinach idli muffins with chutney and sambar.










Related Posts Plugin for WordPress, Blogger...