Healthy Muffins

Ingredients list for Healthy Muffins

• 1/2 cup Rice soaked and drained
• Split pigeon peas (tuvar dal) soaked and drained
• 2 tablespoons Split skinless black gram (dhuliuraddal) soaked and drained
• 2 tablespoons Split skinless green gram (dhulimoong dal) soaked and drained
• 2 tablespoons Split Bengal gram (chana dal) soaked and drained
• 2 tablespoons Whole wheat
• 3/4 cup Bottle gourd (lauki/doodhi) grated
• 1 teaspoon Oil
• 2 teaspoons Lemon juice
• a pinch Baking soda
• 1 1/2 teaspoons Sugar
• 1/4 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Ginger-green chilli paste
• to taste Salt
• Tempering
• 2 teaspoons Oil
• 1/2 teaspoon Mustard seeds
• 1/4 teaspoon Asafoetida

Method

1. Blend together the rice, grams and whole wheat till smooth. Cover and set aside to ferment for five to six hours.
2. Preheat oven at 200º C.
3. Add the bottle gourd, oil, lemon juice, baking soda, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt to the fermented rice-gram mixture and mix well.
4. Pour the mixture into eight individual silicon cup cake moulds.
5. To make the tempering, heat the oil in a small non-stick pan. Add the mustard seeds and let them splutter. Add the asafoetida and sauté on a medium heat for a few seconds.
6. Pour the tempering over the batter in each cup.
7. Put the moulds in the preheated oven and bake for fifteen to twenty minutes. Remove from oven, cool and demould.
8. Serve.