~< Spicy lentil Muffins >~

Here is a healthy and tasty dish you can have for lunch, dinner or even breakfast. A desi dish  (Handvo) with a videsi look ;)

Ingredients

Part 1:
3 cups Handvo flour (Ondhwa flour) *
1/2 cup greek yoghurt *
2 1/2 cups Warm water
2 tbsp oil

Part 2:
1 medium finely chopped cabbage *
5-6 finely chopped green chilies
4 garlic cloves minced
2 tsp grated ginger
1 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Carom seeds
2 tsp Sugar
2 tsp Salt or to taste
1 1/2 tsp Eno fruit salt

Part 3:
2 tbsp Oil
1 tsp Mustard seeds
3 tsp Sesame seeds
1/2 tsp Asafoetida
8-10 Curry leaves

Directions :

1. Mix the ingredients of part 1 in a bowl and keep it in a warm place for 8-10 hours. (The mixture should be like a thick paste and NOT runny as we will add cabbage to it later which leaves out a lot of water.)
2. Add all the ingredients of part two to the patter except for Eno fruit salt. Mix well. And let it sit for 15-20 minutes. This allows all the water from cabbage to ooze out into the batter.
3. While the batter is resting prepare the tempering. Heat oil, add mustard seeds, curry leaves and asafoetida. Turn off heat when the mustard seeds start sputtering.
4. Take a muffin pan and grease it.
5. After 15 minutes check the consistency of the batter, it should have pouring consistency. (Add little water if required.). Now add Eno fruit salt and mix it in to make the batter light and foamy
6. Pour the batter into the muffin pan. Generously sprinkle sesame seeds on top of each muffin. Now drizzle the oil tempering on top of these sesame seeds.
7. Cover the muffin pan with aluminium foil and bake at 350 degree Celsius for 40 minutes.
8. Remove the aluminium foil and broil for 7-8 minutes or until a light brown crust forms.
9. Let the muffins cool for 10-15 minutes before serving.

Notes :
1. Available at most Indian grocery stores.
2. You can use regular yogurt instead of greek yoghurt.
3. You can use other vegetable also, like grated Opo squash (Lauki) / Carrots / Zucchini.