Cupcake idli (microwave) Recipe

Cooking Directions

• STEP 1.In a bowl, mix together 1 cup of idli batter, 1/4 cup of finely chopped vegetables (like carrots, peas, and bell peppers), 1/4 teaspoon of baking soda, and salt to taste.
• STEP 2.Grease a microwave-safe cupcake mold with oil or cooking spray. Pour the batter into each mold, filling them about 3/4 full.
• STEP 3.Place the mold in the microwave and cook on high power for 2-3 minutes, or until the idlis are cooked through and a toothpick inserted in the center comes out clean.
• STEP 4.Remove the mold from the microwave and let the idlis cool for a few minutes. Then, gently remove them from the mold using a knife or spoon.
• STEP 5.Serve the cupcake idlis hot with coconut chutney or sambar. They can also be enjoyed plain or with a dollop of butter.
• STEP 6.Store any leftover idlis in an airtight container in the refrigerator. They can be reheated in the microwave for a quick snack or breakfast.

Cooking Tips

• Make sure to finely chop the vegetables so that they cook evenly in the idlis.
• You can customize the vegetables according to your preference or add grated cheese for extra flavor.
• If you don't have a cupcake mold, you can use small microwave-safe bowls or ramekins instead.
• Adjust the cooking time based on the wattage of your microwave. Start with 2 minutes and check for doneness.
• For a variation, you can add some spices like cumin seeds or chopped green chilies to the batter.

Storage and Serving

• Cupcake idlis are best served hot and fresh.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply microwave the idlis for 30-60 seconds until warmed through.
• Serve the reheated idlis with chutney or sambar for a quick and delicious meal.