Quinoa idli is a twist to the original South Indian idli batter. Quinoa is an excellent replacement for rice. In this batter quinoa is added with other ingredients like urad dal, rava and methi. It is then grinded and fermented. This results in a spongy texture of idlis which are amazing to eat. Grated carrots are added, which increase its nutritional value. Quinoa is an excellent source of protein, vitamins and minerals and is gluten free too.
- Rinse and soak the urad dal and quinoa separately.
- Add methi seeds to the urad dal to soak. Soak for 3-4 hrs.
- Soak idli in a vessel, let it stand for few minutes, discard water.
- Wash 2-3 times and keep it aside.
- Drain and grind the urad dal in a grinder by adding water little by little.
- Add urad dal mixture into rava.
- Now grind quinoa into smooth paste and add water if needed, put in a same vessel in which rava and urad dal has kept.
- Mix well, the consistency of the batter should be like normal idli batter, not too thick not too thin, ferment it for 5-6 hrs.
- Before making idlis add salt and carrot and mix well.
- Grease idli plates with little oil and add batter in greased moulds.
- Steam it on medium heat for 15-20 minutes.
- Allow it to cool and then remove from moulds.
- Serve with sambar or pudina chutney.
- Quinoa- 15 gms (soaked)
- White urad dal- 10 gms (soaked)
- Rava- 15 gms
- Carrots- 25 gms (grated)
- Methi seeds- ¼ tsp
- Oil- ½ tsp (for greasing)
- Salt- as per taste
Energy: 178 kcals
Carbohydrates: 28.88 gms
Proteins: 6.96 gms
Fats: 3.85 gms
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