Quinoa Idli Recipe
Quinoa Idli is a healthier version of idli made with quinoa instead of rice for making idli. The idlis come out fluffy and light with nice texture. This quinoa idli can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.
Servings10 idlis
Ingredients
- 1 ½ cups quinoa
- ½ cup idli rice
- ½ cup urad dal
- 1 teaspoon fenugreek
- salt as per taste
Instructions
- Soak rice and quinoa together for at least 3-4 hours.
- Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 minutes for grinding.
- Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 minutes.
- Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.
- Close with lid and set aside for 8 hours for fermenting. Mix well. The batter will be thick.
- Grease your idli plates with oil, take a ladle full of the batter and pour into the mould.
- Steam cook for 10 minutes or until a spoon or inserted inserted into the idlis comes out clean with sticking. Then its done. Switch off. Remove the idli plates, dip a spoon in water.
- Using the spoon remove the idlis. Transfer to hot box.
- Serve Quinoa Idli hot with chutney and sambar!
Notes
- Soak properly – I soaked quinoa and rice together for 3 to 4 hours. Both should be soft enough to grind smooth.
- Grind smooth – I grind both batters till completely smooth. Add water slowly and only when batter stick to sides. Don't add too much water.
- Separate grinding – I grind quinoa-rice batter and urad dal-fenugreek batter separately. This helps each reach perfect consistency and texture.
- Ferment properly – I fermented for 8 hours in closed container. The batter will rise and become thick and fluffy.
- Grease idli plates – I greased plates with oil before pouring batter. This help idlis come out easily without sticking.
- Check doneness – I insert a spoon into idli after 10 minutes. If it comes out clean thats the right stage to stop cooking.
Nutrition Facts
Quinoa Idli Recipe
Amount Per Serving (50 g)
Calories 159
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.2g1%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.4g
Sodium 3mg0%
Potassium 157mg4%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 0.01g0%
Protein 7g14%
Vitamin A 4IU0%
Vitamin C 0.4mg0%
Calcium 21mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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