Those who are following Padhuskitchen regularly will be knowing very well about Quinoa (pronounced as "KEEN-wah"). Quinoa is gluten free seed and is a rich source of protein and fiber. Quinoa is one of the few plant sources of complete protein, containing all nine essential amino acids. It is also high in magnesium, potassium, iron, calcium, phosphorus, vitamins and many beneficial antioxidants. What I love about quinoa is that, it is not only delicious but also versatile. As I am a big fan of idli, dosa and adai, I love trying it with various food grains. Today we will learn how to make Quinoa idli following this easy recipe with step wise pictures.
|Spongy Quinoa Idli with Coconut chutney and Idly Podi/Idli milagai podi|
Wash and soak urad dal for 5-6 hours.
Wash and soak quinoa, rice and fenugreek seeds together for 5-6 hours. Rice* - You can use raw rice, par boiled rice, brown rice or traditional rice varieties. I have used traditional Khichli samba rice.
Grind urad dal adding water (chilled water), little at a time to a smooth batter. I added approximately 1/2 cup of water for grinding. Do not add all the water at one go. Add little at a time. Do not operate the mixer grinder/mixie at a stretch. Once it is ground to a smooth paste, use the whip mode/whipper button and grind it for a few more minutes to get fluffy batter. Remove the batter into a bowl and keep it aside.
Grind quinoa, rice and fenugreek to a slightly coarse paste (next stage to rava consistency) adding water little at a time. Grind it in two batches. Remove the batter into a bowl.
Mix both the batter together and add salt needed. Taste a little batter to check for salt. The consistency of the batter should not be too thick nor too thin. It should be similar to our regular idli batter.
Leave it overnight or for 6 hours to ferment.
Once the batter has fermented, you can make idlis from the batter.
|Quinoa Idli batter - Before and after fermentation|
To make idlis, you need a steamer or kadai or a pressure pan and an idli mould.
Grease the idli plates/moulds with a little oil and keep it ready.
Bring enough water to boil in a steamer/kadai/pressure pan. Once water starts boiling, place the idli mold on the steamer. (If using pressure pan, do not put the weight/whistle.)
Mix the batter well and pour a ladle of batter on each mould. Cook covered on medium heat for 10-15 minutes or until a toothpick inserted in the center of the idli comes out clean.
Once done, allow it to cool for 5 minutes and then remove the idlis. Repeat the same for the rest of the batter.
Storage and shelf life - Leftover batter can be stored in the refrigerator for 2-3 days. You can make idlis only on the first and second day. Make dosas on the third day. When making dosas, keep the heat on medium low for this dosa as it tends to get burnt quickly. Also do not spread it too thin.
To get soft idlis, check out my secrets to soft idlis. The same rule applies for quinoa idli also.
Check out more Quinoa Recipes from Padhuskitchen.
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