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Main Ingredients | Rice, Split pigeon peas (tuvar dal) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 10-15 hour |
Cook time | 1-1.30 hour |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Healthy Muffins
- 1/2 cup Rice soaked and drained
- Split pigeon peas (tuvar dal) soaked and drained
- 2 tablespoons Split skinless black gram (dhuliuraddal) soaked and drained
- 2 tablespoons Split skinless green gram (dhulimoong dal) soaked and drained
- 2 tablespoons Split Bengal gram (chana dal) soaked and drained
- 2 tablespoons Whole wheat
- 3/4 cup Bottle gourd (lauki/doodhi) grated
- 1 teaspoon Oil
- 2 teaspoons Lemon juice
- a pinch Baking soda
- 1 1/2 teaspoons Sugar
- 1/4 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Ginger-green chilli paste
- to taste Salt
- Tempering
- 2 teaspoons Oil
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida
Method
- Blend together the rice, grams and whole wheat till smooth. Cover and set aside to ferment for five to six hours.
- Preheat oven at 200º C.
- Add the bottle gourd, oil, lemon juice, baking soda, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt to the fermented rice-gram mixture and mix well.
- Pour the mixture into eight individual silicon cup cake moulds.
- To make the tempering, heat the oil in a small non-stick pan. Add the mustard seeds and let them splutter. Add the asafoetida and sauté on a medium heat for a few seconds.
- Pour the tempering over the batter in each cup.
- Put the moulds in the preheated oven and bake for fifteen to twenty minutes. Remove from oven, cool and demould.
- Serve.
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