Ramadan Special - Masala Idli Muffins

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, urad dal, asafoetida and curry leaves. Saute for a few seconds and switch off the flame. Pour this tempering over the idli batter along with coriander leaves, chili flakes and coconut. Mix well.

Add the eno fruit salt and give it a stir.

Pour into greased muffin cups.

Bake in a pre-heated microwave oven at 200 degrees C for 15-18 minutes.

Serve them with chutney and sambar.