Vegetarian Egg & Semiya Muffins

1.Preheat your oven to 180°C (350°F). Lightly grease a 6-cup muffin tin with vegetable oil and set aside.

2.In a large mixing bowl, crack the eggs and whisk them until smooth and slightly frothy.

3.Add the roasted semiya to the eggs and mix well to combine. The semiya should be dry roasted until golden brown before adding.

4.Stir in the cooked and mashed paruppu (toor dal) and ulinthu (black gram dal) into the egg and semiya mixture, ensuring an even distribution for protein and texture.

5.Add the finely chopped onion, green chili, grated fresh coconut, and chopped mint leaves to the bowl. Mix thoroughly.

6.Sprinkle in the turmeric powder, chili powder, salt, black pepper, and meal maker. Stir the mixture well to incorporate all the spices and ingredients evenly.

7.Add the vegetable oil and water to the mixture. The batter should be moist but thick enough to hold shape when scooped. Adjust water quantity if needed.

8.Spoon the batter evenly into the prepared muffin tin cups, filling each about 3/4 full.

9.Bake in the preheated oven for 20-25 minutes or until the muffins are set, golden on top, and a toothpick inserted into the center comes out clean.

10.Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

11.Serve warm or at room temperature as a protein-packed savory snack. These muffins pair well with a fresh mint chutney or yogurt dip.