About:

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

Ingredients:

• 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)

Procedure:

• 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

Roasted Peanut Chutney

Split chickpeas Chutney

Split pea/Channa Dal Chutney

Note:

• 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