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Idli Muffin Surprise Recipe

imageIdli is relished in almost every Indian household. It is enjoyed at every meal whether it is breakfast, brunch, lunch or dinner. It is usually had either with sambhar or with different types of chutney. Sometimes, idli is fried as well with mustard seeds and grated coconut.

This recipe uses OTG to bake idli in the form of muffins and surprise element of these muffins is the Chilli paneer filling. I have skipped cornflour powder, while making chilli paneer, as I needed filling to be completely dry.

I have also made a sweet and sour dip as an accompaniment. Dip has been prepared with finely chopped ginger- garlic, vinegar and tomato ketchup. It is very easy and quick to make. So, do not skip making this dip as it will certainly make idli muffins more toothsome.

Serves :12 Idli Muffins

INGREDIENTS

For Filling: 

  • 1/4 Cup Chopped Paneer Cubes ( Cubes With Size Of 0.5 Cm. – 1.0 Cm)
  • 1 Medium Onion (Finely Chopped)
  • 1 Medium Capsicum (Finely Chopped)
  • 2 Green Chillies (Finely Chopped)
  • 1 ½ Tsp Garlic (Finely Chopped)
  • 1 ½ Tsp Ginger ( Finely Chopped)
  • ½ Tsp Red Chilli Flakes
  • ½ Tsp White Vinegar
  • ½ Tsp Soya Sauce
  • ½ Tsp Tomato Ketchupimage
  • Salt As Per Taste
  • ¾ Tbsp Oil + ¼ Tbsp Oil

For Sweet And Sour Dip:                                                                    

  • 1 Tsp Ginger (Finely Chopped)
  • 1 Tsp Garlic ( Finely Chopped )
  • 3 Tsp Tomato Ketchup
  • ½ Tsp Red Chilli Flakes
  • ½ Tsp Red Chilli Powder
  • 1 Tsp Sugar
  • 2 Tsp Chilli Vinegar/ White Vinegar
  • ¼ Tsp Soya Sauce
  • 2 ½ Tsp Corn Flour Powder
  • 1 Cup Water
  • Salt As Per Taste
  • ½ Tbsp Oil

For Assembling:

  • 2 Cups Idli Batter
  • 12 Muffin/Cupcake Liners
  • Muffin Pan

METHOD

For filling:

  1. Heat ¼ tbsp of oil in a non-stick pan and add paneer cubes. Pan-fry them for 1-2 minutes. Do not cook longer as paneer will turn chewy.
  2. Transfer paneer cubes to a kitchen towel.
  3. In the same frying pan, heat remaining oil. Add green chillies, ginger and garlic. Sauté till they appear slight golden in color.
  4. Add onion. Sweat the mixture with a pinch of salt till onion turns translucent.
  5. Add capsicum to frying pan and cook for 5 minutes.
  6. Add soya sauce, tomato ketchup, vinegar, red chilli flakes and salt.
  7. Now, add pan- fried paneer cubes to kadhai and mix properly.
  8.  Turn off the flame and let chilli paneer cool down.

For sweet and sour dip:                                       

  1. Heat oil in a pan and sauté ginger and garlic for a minute (till they turn golden).
  2. Add tomato ketchup and mix it.
  3. Now, make slurry of corn flour powder and water.
  4. Pour the slurry in the pan. Keep on stirring the mixture so that no lumps are formed.
  5. Now, add soya sauce, chilli vinegar, chilli flakes, red chilli powder, sugar and salt.
  6. Stir the sauce to mix all ingredients and turn off the flame.

 For assembling :image

  1. Preheat oven at 210 °C for 10 minutes.
  2. Place muffin liners in each indentation of muffin pan.
  3. Pour idli batter in muffin liner till half of it is filled.
  4. Put approximately one tablespoon of filling and gently press it into the idli batter.
  5. Now, pour a few tablespoons of idli batter again so that filling is completely covered.
  6. Place muffin pan on the baking tray and bake at 210 °C for approximately 15-20 minutes.
  7. Insert a toothpick in the center to check if it comes clean. If it does not come clean, bake again for 8-10 minutes.
  8. Transfer muffins to a platter. Pour sweet and sour dip over them and serve.
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