In a bowl, add idly batter, sooji, salt, red chili powder, ajwain and coriander leaves. Whisk well and Keep aside. Batter consistency should be like toothpaste or thick idly batter. If required then only add some water.
In a small pan heat 1 teaspoon oil. Saute chopped onion, ginger and garlic for 2 minutes. Add tomato and green chili. Saute for another 2 minutes. Turn off the heat and add this to the batter.
Preheat the baking oven to 350 F or 180 C
Grease all molds of the mini muffin tray with oil
Add baking powder and baking soda in the batter and mix well.
Fill ¾th of each mold with the batter.
Place the muffin tray in the middle rack of the oven.
Bake for 20 minutes or till light golden brown.
Take out and let it cool for 10 minutes.
Now using a knife or spoon, take out the muffins carefully.
Serve hot with chutney or ketchup.
Instead of baking, you may make this recipe in appe pan on cooktop as well.
Wash the Zucchini, trim both ends and grate them. No need to peel them. Transfer to a bowl.
Add gram flour, semolina, salt, black pepper powder, green chili, carom seeds and hing. Toss well.
Try to need knead a soft dough. Use little water at a time. If you leave the grated zucchini for more time, it will leave water, so make sure as soon as you mix the dough, oil should be ready to deep fry.
Divide the dough into 18-20 portions, roll into balls.
Put a small amount of the dough in the oil to check if it is proper hot. If the dough comes up on the surface immediately, then oil is too hot. If the dough does not come up at all, oil is not hot yet. If the dough gradually comes up then the oil is perfectly hot for deep fry.
Deep fry the zucchini balls for 3-4 minutes flipping all around.
Take out the fritters on a kitchen napkin.
Using a glass end, press the fried balls and deep fry them again for 2 minutes. You may avoid this step, but I prefer this as it allows the fritters to cook well from inside and to become crispier.
In a bowl, mix grated cheese, salt and black pepper powder. Toss well.
Take 1 bread slice, dip it in cold water and immediately take it out. Using both hand palms squeeze out all the water.
Take 1 tablespoon of the cheese-mix and put in the middle of the bread. Seal the edges of the bread and roll into balls, then flatten the ball pressing gently. There should be no crack, otherwise cheese will come out while cooking.
If it is wet and sticky, freeze them for 30 minutes or roll in corn flour or flour.
Heat a non-sticky tawa or flat pan. Grease it with butter.
Place the bread cheese tikkis on the tawa. Spread some butter on top of each tikki, flip those after 1 minute. Spread some butter on the other side too. Let it cook until both sides are golden brown and crispy flipping every 1 minute for 3-4 minutes.