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1. Heat the oven to 375°F and lightly oil a muffin pan or line it with paper liners.
0.2 cup olive oil
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2. Seed and dice the tomatoes, finely chop the red onion, cilantro, mint, and green chili, and grate the ginger. Pat the tomatoes dry so the batter does not become watery.
2 piece tomatoes,
0.5 piece red onion,
0.2 cup cilantro,
2 tbsp mint,
1 piece green chili,
1 tsp ginger
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3. Whisk together besan, baking powder, baking soda, salt, ground cumin, ground coriander, turmeric, and black pepper in a large bowl.
1.5 cup besan,
2 tsp baking powder,
0.2 tsp baking soda,
0.8 tsp salt,
1 tsp ground cumin,
1 tsp ground coriander,
0.2 tsp turmeric,
0.2 tsp black pepper
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4. In a second bowl, whisk plain yogurt, water, olive oil, and lemon juice until smooth.
0.8 cup plain yogurt,
0.2 cup water,
0.2 cup olive oil,
1 tbsp lemon juice
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5. Pour the wet mixture into the dry mixture and whisk until mostly smooth. Fold in the tomatoes, red onion, cilantro, mint, green chili, and ginger. Let the batter rest for 5 minutes to hydrate the besan.
1.5 cup besan,
2 piece tomatoes,
0.5 piece red onion,
0.2 cup cilantro,
2 tbsp mint,
1 piece green chili,
1 tsp ginger,
0.8 cup plain yogurt,
0.2 cup water,
0.2 cup olive oil,
1 tbsp lemon juice
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6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
1.5 cup besan,
2 tsp baking powder,
0.2 tsp baking soda,
0.8 tsp salt,
1 tsp ground cumin,
1 tsp ground coriander,
0.2 tsp turmeric,
0.2 tsp black pepper,
2 piece tomatoes,
0.5 piece red onion,
0.2 cup cilantro,
2 tbsp mint,
1 piece green chili,
1 tsp ginger,
0.8 cup plain yogurt,
0.2 cup water,
0.2 cup olive oil,
1 tbsp lemon juice
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7. Bake for 20 to 24 minutes, until the tops are set, lightly golden, and a tester inserted in the center comes out clean.
1.5 cup besan,
2 tsp baking powder,
0.2 tsp baking soda,
0.8 tsp salt,
1 tsp ground cumin,
1 tsp ground coriander,
0.2 tsp turmeric,
0.2 tsp black pepper,
2 piece tomatoes,
0.5 piece red onion,
0.2 cup cilantro,
2 tbsp mint,
1 piece green chili,
1 tsp ginger,
0.8 cup plain yogurt,
0.2 cup water,
0.2 cup olive oil,
1 tbsp lemon juice
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8. Cool the muffins in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
1.5 cup besan,
2 tsp baking powder,
0.2 tsp baking soda,
0.8 tsp salt,
1 tsp ground cumin,
1 tsp ground coriander,
0.2 tsp turmeric,
0.2 tsp black pepper,
2 piece tomatoes,
0.5 piece red onion,
0.2 cup cilantro,
2 tbsp mint,
1 piece green chili,
1 tsp ginger,
0.8 cup plain yogurt,
0.2 cup water,
0.2 cup olive oil,
1 tbsp lemon juice
By mansi