Savoury Muffins from Dosa Batter
These are tasty, light and flavoursome as well they’re incredibly easy to make if the dosa/crepes batter is handy. Personally, I’m particularly partial to a savoury muffin. You can whip up a batch in half an hour and have a perfect homemade offering to tuck into lunchboxes and picnic baskets, to enjoy as a mid-morning or mid-afternoon snack, or to serve with soup as a quirky alternative to a bread roll.
This recipe is versatile and can be adapted to be flavoured with whatever you might have on hand. You can include any veggie/greens for more
Makes: 10-12 muffins
Baking time: 18-20 minutes
Preparation time: 10 minutes
- Leftover Dosa batter-2cup
- Carom seeds-1tsp
- Finely chopped chilli-1tbsp
- Finely chopped onion-1num
- Grated carrot-1/2cup
- Chopped coriander-a handful
- Oil-to grease the muffins
- Baking soda-1/4tsp
- Salt-if required (as dosa batter already has salt)
- If you want to make Dosa batter refer to the link where brown rice is used to make Dosa/Crepes
Brown rice set dosa (Link for procedure to make Dosa/Crepes Batter)
- Pre-heat the oven at 180deg c (fan assisted) grease the muffin tray and place muffin cases.
- Add onion, chilli , coriander, carom seeds, grated carrot to the dosa batter and mix well
- Now fill the 3/4of the muffin cases with the batter.
- Bake for 18-20mins or till the tooth pick inserted comes out clear.
- Remove the tray. Transfer it to the cooling rack.
- Serve with your choice of dips/chutney’s
- The batter should not be too thin or thick it should be like thick yogurt/cake batter consistency
- White rice can also be used to make batter