Taking the basic idli up a notch, we tried to bake it and the result were this super delicious Baked Idli Cups!
Makes 12 Idli Cups
Ingredients
1 cup idli batter
2 tsp salt
1/2 tsp red chilli powder
1/2 tsp jeera or cumin powder
1/2 tsp rai or mustard seeds
1/2 beetroot, finely chopped
1/2 carrot, finely sliced
1/2 capsicum, chopped
1/2 onion, finely sliced
2 green chillies, finely chopped
2 tsp oil
1/2 tsp red chilli flakes
10 cabbage leaves
Instructions
Heat a pan with 1 tsp oil.
Add rai and allow them to splutter.
Add all the veggies and stir fry them for about a minute.
Add 1 tsp salt, red chilli powder, jeera powder and cover & cook them for about a minute.
Transfer them to a bowl.
Add some salt to the idli batter.
Preheat the oven or OTG at 180˚C for 15-20 minutes.
In a muffin mould, place the cabbage leaves, one in each mould.
Pour the idli batter in and top it with the sautéed vegetables and sprinkle some chilli flakes.
Bake the idli cups at 170˚C for 30 minutes or till a toothpick inserted comes out clean.
Enjoy these Baked Idli Cups with some tomato chutney.
Nutrition Facts
Per Idli: 78 calories; 0.9 g fat; 15.1 g carbohydrates; 2.5 g protein; 1.0 g fibre.
Baked Idli Cups Video:
Comments