Quinoa Idli#AlphabetChallenge

Quinoa idli is a healthy variation for breakfast or even as a meal. This quinoa idli is very soft, you can try this as an alternate for the usual white idlis atleast once in a while.You can serve this idli with chutney, sambar or podi. These idlis taste really good and it's a great way to add protein in your diet. 
What I like about these Quinoa Idlis that ..
They are protein packed.
They are more wholesome than plain rice idlis.
They make a filling breakfast or lunch.
They are vegan and gluten-free.
They are easy to make with few ingredients.
Ingredients
¾ Cup Quinoa
1/3 Cup Idli Rice
1/3 Cup Urad Dal
1 Teaspoon Fenugreek seeds
1/3 Cup Heaped Poha
1 Teaspoon Sea Salt or to taste
Method
Wash and soak urad dal well and soak it along with the fenugreek seeds together for 4 hours, drain the water and but do not throw the water. This water will be used to grind the dal and the rice quinoa.
Wash the rice and quinoa very well and soak them together for at least 4 hours.
Before you start to grind wash and soak the Poha.
Just before grinding the dal and fenugreek seeds drain all the water and keep aside. Grind this to a smooth past using the water which we soaked the urad dal, use a little water as possible. Remove this on to large pot/vessel.
Now drain and grind the quinoa and rice, add little water as possible to grind this since (quinoa leaves water, so while grinding so add water carefully). Sprinkle water as and when it sticks to the sides, do not add to much water at a time.
Transfer the batters to the pot along with ground dal. Add salt to it. Mix well with hands to make it fluffy.
Close with lid and set aside for 8 hours or overnight for fermenting. 
Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.
Steam cook for 12 to 15 minutess or until a knife or toothpick inserted inserted into the idlis comes out clean . Remove the idli plates, let it cool a little .
Dip a knife in water and run it on the sides and then the bottom, remove the idlis.
Serve hot with chutney and sambar. 
Labels: Alphabet Challenge, Quinoa,Idli, Vegan, Gluten free,Healthy, South Indian,Breakfast,Main course
Let's take a look at the recipes being shared today with Alphabet "Q" 
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Sneha’s Recipe: Quinoa Idli 
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Karen’s Kitchen Stories: Sourdough Quinoa Bread 
A Messy Kitchen: Roasted Cauliflower Quiche 
Mayuri’s Jikoni: Nectarine Quinoa Salad 
A Day in the Life on the Farm: Shrimp Fajita Quesadillas 
Magical Ingredients: Queso Dip 
Culinary Cam: Quince Sharlotka 
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan Potato & Zucchini Crustless Quiche 
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

9 comments:

  1. I really did like the idli-like centers of the appam that I tried and I very much like quinoa. Definitely will try these out.

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  2. It sounds like you need and idli plate! Would muffin pans work? What a great way to use quinoa!

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    Replies
    1. I use an old-fashioned egg poacher. Works great!

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  3. We are a family that loves idlis. I try and make different types of idlis besides the traditional ones. Like this quinoa idli recipe of yours. On my list to try out the recipe.

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  4. Yum! Another great quinoa recipe....thank goodness I have a bunch in my pantry right now!!! - Faith, Hope, Love, & Luck - Colleen

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  5. What a great idea to add quinoa to idli batter! I look forward to trying this.

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  6. I had to google a lot of these ingredients, but I'm totally intrigued by the process of making these!

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  7. I too love adding quinoa to idli and dosa mix. My family would love these for any meal. Comfort food!

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