Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Red idli cupcake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Red idli cupcake Recipe. This red velvet idli cupcake is made using rava or sooji. This idli recipe is a bit innovative breakfast recipe.
You can cook Red idli cupcake using 13 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Red idli cupcake
You need 1 cup of semolina/Suji.
It’s 3/4 cup of thick yogurt.
Take 2 of medium sized carrot.
Make ready 1/2 inch of piece of grated ginger.
Prepare 2 pieces of finely chopped green chilli.
Prepare 1/2 teaspoon of Salt.
Make ready 1 sachet of Eno.
Prepare of For tempering:.
Make ready 2 teaspoon of oil.
You need 1 teaspoon of Mustard seed.
You need 2 tablespoon of chana dal/ Bengal gram soaked in water.
It’s 1-2 of curry leaves.
Make ready 2 of broken dry red chilli.
It tastes heavenly with mudakathan keerai dosai (coming.Learn how to make easy and simple coconut chutney (step by step pictures) for Idli and Dosa.But this chammanthi/chutney is specifically for dosa, idli, and the likes.Red velvet cake which i shared here is a most popular cake recipe.
Red idli cupcake step by step
Take a jar and put chopped carrot and grind into a smooth paste by adding water. carrot paste is ready.
Take a Bowl and add Semolina, yogurt, 4 tablespoon of carrot paste and mix it until well combined. I have used carrot paste to get the red colour so add the carrot paste as bright colour you want.
Cover it and let the batter rest for 15-20 minutes. Meanwhile let’s prepare the tempering.
For tempering: Heat oil in a pan and once the oil becomes hot and mustard seed and let it crackle.
Add soaked chana dal, and sauté it on medium flame till it becomes light brown in colour.
Lastly add few sprig of curry leaves, broken dry red chilli and sauté it for few seconds. Switch off the flame and keep it aside.
After 15 minutes uncovered the batter and you will see the batter has become slightly thick. Now add salt, grated ginger, chopped green chilli and add 1/2 of the tempering (keep 1/2 of the tempering for garnishing). Now add water gradually and make a smooth batter..
Keep on adding water until you get the proper consistency.Batter should not be very thick or thin.
Batter is ready now but before adding eno arrange the cup liners in a muffin tray.
At the very end add eno and mix it well. After adding eno/soda do not stir too much otherwise bubbly effect will go away..
After adding Eno fruit salt doesn’t keep batter for long time otherwise Idli will not be spongy so transfer the batter immediately into the cup liners.
Spoon the mixture into the cup liners until they are half full. Now keep the muffin tray in a microwave for 3 minutes..
After 3 minutes take out the muffin tray from microwave and arrange the idli cupcake in a serving tray.
Garnish the Idli cupcake with coconut chutney so spoon the coconut chutney into a piping bag and cut the tip. Pipe the coconut chutney onto the idli cupcakes.
Garnish the Red Velvet Idli Cupcakes with left over tempering and serve..
Idli is a round savoury cake made from fermented black lentils and rice, which So, he brings to us a very innovative recipe of the beetroot and Manipur black rice idli cupcake recipe to savour.This chutney is very easy to prepare and goes well with idli, dosa, kuzhi paniyaram and appam.It is also one for my favorite chutney for dosa.
Little versions of classic red velvet cake!Frost with cream cheese frosting or white frosting.Custom cupcakes and cakes for office and event catering.In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.The humble cupcake gets a gourmet red-velvet makeover, courtesy of Ina.
