Serving – 3 Cupcakes
Ingredients:
Besan – 4 Tablespoons
Curd – 2 Tablespoons
Water – 2 Tablespoons
Sugar – 1Teaspoon
Sugar – 1Teaspoon
Salt To Taste
Fruit Salt ( Eno) – 1 /4 Teaspoons
Turmeric Powder – Pinch Of
Nimboo ke Phool ( Citric Acid ) – 1 /4 Teaspoon
Ingredients For Tempering :
Oil – 2 Tablespoons
Mustard seeds – 2 Teaspoons
Sesame Seeds – 2 Teaspoons
Green Chilli , Chopped – 3
Curry leaves – 4 to 5
Sugar – 2 Tablespoons
Water – 1/2 Cup
Fresh Coriander Leaves – 1 Tablespoon
Method:
Take one bowl and add besan , curd , water , salt , turmeric powder , citric acid , sugar mix well for 2 to 3 minutes. Leave it for 5 minutes.
Add fruit salt and bit very well for 3 to 4 minutes .
Pour the mixture into silicon cupcake mold . Take micro proof container ,add 1/2 cup water , arrange cupcake mold , set timer for 3 minutes at highest temperature . let it cool outside for2 to 3 minutes.
Meanwhile heat oil in pan , add mustard seeds , let them splutter . add green chilli ,curry leaves , sesame seeds , sugar , 1/2 cup water . boil for 1 minute . pour this tempering each cupcake . soak for 3 to 4 minutes . unmold it , garnish with fresh coriander leaves and serve it .