Mixed Veg Millet Idly Muffin With Coconut Chutney Topping

5 from 1 vote

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These idly muffins are my favourite .. these were so healthy and yummy.. kids will also love it when you flavour with their favourite veggies and give them with different shapes.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Served AsBreakfast, Dinner, Snacks
CuisineIndian
Servings 3
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Ingredients
  

  • Millet idly batter - 4 - 5 cups
  • Onion small- 1/4 cup chopped
  • Veggies of your choice potato , beans carrot ,peas boiled - 1/2 cup
  • Turmeric powder - 1/8th tsp
  • Chilli powder - 1/4tsp
  • Green chilli - finely chopped - 1tsp optional
  • Salt
  • Oil - as required
  • Coconut - 1 cup
  • Fried gram - 1/4cup
  • Red chilli - 3 nos
  • Curry leaves - few
  • Garlic - 2 small nos
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Instructions
 

  • In a kadai add oil , once oil is heat add mustard , curry leave then onions fry well along with chilli powder n turmeric powder, then boiled veggies ,salt, mix well and cook on low flame for few minutes till raw smell goes off
  • In a bowl take the millet idly batter, now add the vegetable mixture mix well add very little water if it is too thick.
    Mixed Veg Millet Idly Muffin With Coconut Chutney Topping - Plattershare - Recipes, food stories and food lovers
  • Pour the batter in the greases muffin mould and bake at 180 C (with top n bottom rod fan on) for about 18 minutes or until tooth prick comes out clean.
    Mixed Veg Millet Idly Muffin With Coconut Chutney Topping - Plattershare - Recipes, food stories and food lovers
  • For chutney - grind coconut, fried gram , garlic , salt , red chilli , curry leaves with very little water and grind to get piping consistency.
  • Once muffins are done take out pipe with chutney and serve .. your healthy yummy dish is ready.

Notes

To make millet batter – 
Ingredients:
*Thinai/foxtail millet -1 cups
* Samai /little millet – 1cup
*   Whole Urad dal -1/2 cup
*  Vendhayam/fenugreek seeds-1 tsp
*  Salt to taste
Method:
1.Wash and soak millets and dal separately in water for 4-5 hours. Soak fenugreek seeds along with dal.
2.Grind urad dal until light and fluffy adding water from time to time.
3.Grind millets adding water little at a time to a slightly coarse batter.
4.Mix both the batter, add salt needed and allow it to ferment. Grind it the same way as you grind for regular idlis. The batter should not be too thick nor too thin.
5.Fermenting time differs according to weather conditions.
Note : use it for idly the very next day or else make it as a dosa batter.
 

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5 from 1 vote
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Kalai Rajesh
Kalai Rajesh

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