Quinoa Idli
25 Aug 2018
Description
Protein-packed pillowy soft steamed idlis with quinoa and lentils! With a subtle nutty and sweet taste, these idlis have a light ivory colour from the quinoa. Serve with coconut chutney or piping hot sambar, this healthy meal is sure to be on your repeat menu.
Ingredients
Directions (For qty, refer to the ingredients section)
- Soaking and Grinding) Rice and Udad Dal to be soaked for 5-6 hours and Quinoa for 3 hours Soak the rice and idli together and quinoa separately.
- Since its a small grain I experimented with soaking for 3 hours and it worked, Grind all this and transfers to a big bowl. Add salt and let this ferment.
- Since I made a small batch it took 3-4 hours for fermenting. If you're making double quantity, ferment for 6-7 hours and more depending on your climate.
- (Steaming) Grease your idli plates generously with oil and add the batter and steam for 10 minutes for mini idlis and 15-20 minutes if you are making in regular moulds.
- Serve with Peanut Chutney, Coriander Coconut Chutney or Sambar. I served with Idli Pocdi and Dry Garlic Chutney.
