• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Padhuskitchen


  • HOME
  • ABOUT
  • RECIPE INDEX
  • VIDEOS
  • USEFUL TIPS
  • TESTIMONIALS
  • FESTIVAL RECIPES
    • Avani Avittam
    • Pongal Festival
    • Vinayaka Chaturthi
    • Thiruvathirai
    • Navratri Recipes-Navratri Sundal Recipes
    • Varalakshmi Vratham
    • Karadaiyan Nombu
    • Tamil New Year
    • Adi Perukku
    • Krishna Jayanthi
    • Diwali
    • Karthigai Deepam
    • Christmas
    • Onam
  • CONTACT
  • Side Dish For Chapati

Quinoa Idli Recipe-Healthy Breakfast-Dinner Recipes

December 5, 2016 by PadhuSankar 11 Comments

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.

Quinoa Idli
Spongy Quinoa Idli with Coconut chutney and Idly Podi/Idli milagai podi

Quinoa Idli


 Prep Time : 20 mins (excluding soaking time)

 Cook Time : 15 mins 
 Yields: 20 Idlis
 Recipe Category: Breakfast-Dinner-Quinoa
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Quinoa – 1 cup
   Whole Skinned Urad dal – 1/2 cup
   Rice* – 1 cup
   Fenugeek seeds/vendhyam – 1/2 tsp
   Salt as needed

Preparation 

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.

Urad dal and urad dal batter

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.

how to make quinoa idli

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 idly recipe
Quinoa Idli batter – Before and after fermentation 

How to make Quinoa Idlis

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.

Enjoy soft and spongy quinoa idlis with any chutney or sambar. Check out more side dish for idli.

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.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!

Related posts:

Chutney recipes - Chutney varieties - Thuvaiyal- thogayal varieties
Potato Kurma Recipe-Potato Korma for Chapati
Ladies finger Tamarind Kootu
Aval Pori Urundai-Nel Pori Urundai Recipe-Karthigai Deepam Special Recipes

Filed Under: Breakfast Varieties, Uncategorized Tagged With: Brown Rice, Idli Varieties, Quinoa Recipes, Uncategorized




Previous Post: « Egg Bhurji Sandwich Recipe-How to make Egg Sandwich-Indian Style
Next Post: Hotel Sambar-Hotel Idli-Dosa Sambar Recipe-Restaurant Style Tiffin Sambar »

Reader Interactions

Comments

  1. R

    December 6, 2016 at 12:31 am

    They look so spongy and delicious, healthy as well…

    Reply
  2. Priya

    December 6, 2016 at 4:36 am

    Is there a way I can use idli rice rava (fine one) in this recipe?

    Reply
    • Padhu Sankar

      December 6, 2016 at 8:39 am

      I have not tried this using idli rava. I think you can try but not sure of the outcome.

      Reply
    • Priya

      December 7, 2016 at 7:56 am

      Sure, will try and let you know how it comes out 🙂 thank you for the response

      Reply
  3. Saahshi

    December 13, 2016 at 5:40 pm

    Hai I have never tried idli batter using quinoa.I had tried idli batter using Kambuu.Grinding kambuu in Grinder along with Urud dhal,I am getting sound from the grinder.May be that is the reason for it.

    Reply
  4. kala

    December 28, 2016 at 11:11 am

    Hi I tried curry leaves hair oil and it came out good but I did not get green color oil as yours like…..what is the reason may be…..can you post any recipes regarding aavaram poo and leaves….

    Reply
  5. Srividya Chandrasekar

    April 11, 2017 at 3:02 pm

    Hi I tried this recipe. After making the batter, I got very good rise in the batter after storing it for12 hours. But when i putt it in the idli cooker, it was sticky after 20 minutes of whistle! Would you be able to point out of I did anything wrong? I used idli rice for the rice portion.
    Thank you!

    Reply
    • Padhu Sankar

      April 18, 2017 at 7:54 am

      You can use idli rice. It is not a problem. It might be due to the quality of urad dal. It can also be improper grinding. The urad dal should be light and fluffy after grinding. If it is new urad dal, use a little less.

      Reply
  6. Arthi

    April 18, 2017 at 8:47 pm

    Hi

    U have mentioned that u need while urad dhal with skin, but the picture shows white urad dhal( without skin). Can we use half urad dhal? In that case what is the measurement? We don't get whole urad dhal here

    Reply
    • Padhu Sankar

      April 19, 2017 at 7:32 am

      Skinned means "skin removed or no skin". I have used urad dal without skin and have written the same. If you half the urad dal, then half the other ingredients also. You can use split dal also.

      Reply
  7. Archana Potdar

    June 17, 2017 at 12:42 pm

    I made this and we loved the idli. I used regular idli rava the coarse kind.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About the Author

Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

Read More

Padhuskitchen Recipes on YouTube

Padhuskitchen Youtube

Let’s Connect

  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Pinterest
  • RSS Feed

Browse by Cuisines

Kerala Recipes
Punjabi Recipes
Andhra Recipes
Gujarathi Recipes
Maharashtrian
Tamil Brahmin Recipes
Karnataka
International
Indo Chinese Recipes

Browse by Categories






Recent Posts

  • Ragi Masala Dosa-Finger Millet Masala Dosa Recipe-Kelvaragu Masala Dosai
  • Girmit Recipe-North Karnataka Style Masala Spicy Puffed Rice Chaat
  • Poha Sweet Snack-Breakfast-Kerala Aval Vilayichathu-Sweetened Rice Flakes
  • Kuska Biryani-Kuska Rice-How to Make Biryani without Vegetables or Meat
  • Soft Poha Idli-Aval Idli Recipe-Instant Beaten Rice Idli

Baby Recipes

Baby Recipes

https://youtu.be/ObMz4uI5zUc

Copyright © 2023 Padhuskitchen