Quinoa Idli

Quinoa Idli is a healthier version of idli made by replacing major portion of rice with quinoa in the regular making of Idli. Quinoa Idli is a delight for people on diet as it does not add as much calories as the regular Idli. Quinoa Idli is relished with sambar, chutney or idli podi.

Quinoa Idli is a healthy variation for breakfast.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.

More quinoa recipes here

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Quinoa Idli

Quinoa Idli is a healthier version of idli made by replacing major portion of rice with quinoa in the regular making of Idli. Quinoa Idli is a delight for people on diet as it does not add as much calories as the regular Idli. Quinoa Idli is relished with sambar, chutney or idli podi.

Prep Time45 minutes mins

Cook Time20 minutes mins

Soaking & Fermenting Time12 hours hrs

Total Time13 hours hrs 5 minutes mins

Servings10 idlis

AuthorSharmilee J

1x2x3x

Ingredients

• 1 and 1/2 cups quinoa
• 1/2 cup idli rice
• 1/2 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 mins 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 mins.
• 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 10mins 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!

Nutrition Facts

Quinoa Idli

Amount Per Serving (50 g)

Calories 66 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.02g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.02g

Sodium 1mg0%

Potassium 14mg0%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 0.01g0%

Protein 3g6%

Vitamin A 1IU0%

Vitamin C 0.4mg0%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Quinoa Idli  Recipe

1. 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 mins for grinding.
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2. 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 mins.
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3. Transfer both the batters to a tall container big enough to hold the batter after fermentation.Add salt to it.Mix well.
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4. Close with lid and set aside for 8 hours for fermenting.This is how the fermented batter will look after 5 hrs.Mix well.The batter will be thick.
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5. Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.
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6. Steam cook for 10 mins 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.
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7. Using the spoon remove the idlis.Transfer to hot box.
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Serve hot with chutney and sambar!

Soft quinoa idli ready with sambar and chutney.

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