Red idli cupcake. This red velvet idli cupcake is made using rava or sooji. This idli recipe is a bit innovative breakfast recipe. I use beet root in this idli, which gives.

Red velvet cupcakes recipe from the Hummingbird Bakery have deep red sponge with delicious cream cheese frosting. They're so quick and easy to make at home..cupcake recipe Red capsicum chutney is full of flavours, attractive colour as we add tomatoes along with it. You can cook Red idli cupcake using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Red idli cupcake

1. It’s 1 cup of semolina/Suji.
2. Prepare 3/4 cup of thick yogurt.
3. It’s 2 of medium sized carrot.
4. It’s 1/2 inch of piece of grated ginger.
5. It’s 2 pieces of finely chopped green chilli.
6. Prepare 1/2 teaspoon of Salt.
7. You need 1 sachet of Eno.
8. Prepare of For tempering:.
9. You need 2 teaspoon of oil.
10. You need 1 teaspoon of Mustard seed.
11. Prepare 2 tablespoon of chana dal/ Bengal gram soaked in water.
12. You need 1-2 of curry leaves.
13. Prepare 2 of broken dry red chilli.

Garlic and the tempering adds aroma to the chutney perfect side dish for idli, dosa. Red Velvet Cupcake is so awesome. This can be eaten for breakfast or as a dessert during Furthermore, red velvet cupcake is also a good afternoon snack and can be enjoyed with a cup of. Peanut capsicum chutney recipe, chutney to accompany breakfasts like idli dosa pesarattu paratha.

Red idli cupcake instructions

1. 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.
2. 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..
3. 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..
4. 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..
5. 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..

Healthy chutney filled with high antioxidants vitamin C. Little versions of classic red velvet cake! These cupcakes were really good but what made them even better was piping on the White Chocolate Cream Cheese Frosting from Red Velvet Cake IV. 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.