Name: Layered Idli Muffins recipe by Femina Shiraz at BetterButter
Prep time: 360 min
Cook time: 15 min
Total time: 375 min
Yield: 6
Ingredients: For the batter:; Dosa rice (Raw rice) 2 cups; Whole urad dal 1 cup; Water as required; Fenugreek seeds 1 teaspoon; For the layering:; Carrots (finely chopped) 1/2 cup; Beans (finely chopped) 1/4 cup; Capsicum (finely chopped) 1/4 cup; Broccoli (blanched, finely chopped) 1/2 cup; Spring onion (finely chopped) 1/4 cup; Onion (finely chopped) 1/4 cup; Pepper to taste; Salt as required; Ghee or butter 2 tablespoon; Grated mozzarella cheese 1/2 cup; Baking soda 1/2 teaspoon

ABOUT Layered Idli Muffins RECIPE

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.

Ingredients Serving: 6

For the batter:
Dosa rice (Raw rice) 2 cups
Whole urad dal 1 cup
Water as required
Fenugreek seeds 1 teaspoon
For the layering:
Carrots (finely chopped) 1/2 cup
Beans (finely chopped) 1/4 cup
Capsicum (finely chopped) 1/4 cup
Broccoli (blanched, finely chopped) 1/2 cup
Spring onion (finely chopped) 1/4 cup
Onion (finely chopped) 1/4 cup
Pepper to taste
Salt as required
Ghee or butter 2 tablespoon
Grated mozzarella cheese 1/2 cup
Baking soda 1/2 teaspoon

Instructions

Soak dosa rice, whole urad dal and fenugreek seeds in water for at least 6-8 hours.
After that wash and rinse the mixture.
Then grind them to a normal thick batter adding water as required.
Allow to ferment overnight.
Then add salt and baking soda and mix well. Keep it aside.
Meanwhile prepare the filling.
For this heat ghee/butter in a pan.
Add the chopped onions, carrots, capsicum and beans.
Next add the spring onions and blanched broccoli. Saute for 2 minutes.
Switch the flame off and allow to cool a bit.
Meanwhile grease the muffin cups with butter or oil.
Preheat the oven to 180 degree celcius.
Add about 1 tablespoon of the batter to the muffin cups.
Then add 1 tablespoon of the sauteed vegetable mix.
Then add little grated mozzarella cheese on top of them.
Again add about 1 tablespoon of the batter.
Repeat with another layer of the sauteed vegetable mix.
Finally top them with more mozzarella cheese.
Bake them in the preheated oven for 12 minutes.
Allow to cool a bit.
Serve warm with tomato ketchup or coconut chutney.

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