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1. Finely grate the carrot. Finely chop the green peas if large, red bell pepper, red onion, cilantro, green chili, ginger, and curry leaves if using.
1 piece carrot,
0.5 cup green peas (fresh or frozen),
0.2 piece red bell pepper,
0.2 piece red onion,
0.2 cup fresh cilantro,
1 piece green chili,
1 tsp ginger,
6 piece curry leaves (optional)
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2. In a dry skillet over medium heat, add the semolina and toast, stirring constantly, until it smells nutty and turns slightly deeper in color, about 4 to 5 minutes. Transfer to a large mixing bowl and let cool slightly.
1.2 cup semolina (fine rava/sooji)
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3. In the same skillet, heat the oil for batter over medium heat. Add mustard seeds and let them crackle. Add curry leaves and sauté for 20 to 30 seconds, then remove from heat.
2 tbsp oil (for batter),
0.5 tsp mustard seeds,
6 piece curry leaves (optional)
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4. To the bowl with cooled semolina, add yogurt, water, the tempered oil with mustard seeds and curry leaves, grated carrot, peas, red bell pepper, red onion, cilantro, green chili, ginger, turmeric powder, ground cumin, ground coriander, garam masala, salt, black pepper, and lemon juice. Stir until everything is well combined into a thick, spoonable batter. Let the batter rest for 10 minutes to hydrate the semolina.
1 cup plain yogurt,
0.5 cup water,
1 piece carrot,
0.5 cup green peas (fresh or frozen),
0.5 piece red bell pepper,
0.5 piece red onion,
0.2 cup fresh cilantro,
1 piece green chili,
1 tsp ginger,
0.2 tsp turmeric powder,
0.5 tsp ground cumin,
0.5 tsp ground coriander,
0.5 tsp garam masala,
0.8 tsp salt,
0.2 tsp black pepper,
1 tbsp lemon juice,
2 tbsp oil (for batter)
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5. After resting, check the batter; it should be thick but scoopable. If it is too stiff, mix in a splash of water. Sprinkle baking powder over the batter and gently fold it in just until evenly incorporated. Do not overmix.
1 tsp baking powder
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6. Preheat the oven to 375 F. Lightly grease a 12-cup muffin pan with the oil for greasing, making sure the bottoms and sides of the cups are coated.
1 tbsp oil (for greasing pan)
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7. Spoon the batter into the prepared muffin cups, filling each about three-quarters full and smoothing the tops lightly with the back of the spoon.
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8. Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden, the edges pull slightly from the sides, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
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9. Remove the pan from the oven and let the muffins cool in the pan for 5 minutes. Run a knife around the edges if needed, then transfer the muffins to a wire rack to cool slightly. Serve warm or at room temperature with chutney or yogurt for dipping.
By mansi