An easy, delicious vegetarian gravy recipe for the perfect Thanksgiving meal with vegan and gluten-free options.
This Spongy Quinoa Idli is a delicious fusion and you can enjoy the health benefits of both Urid dal and Quinoa both Protein Rich Foods.
A traditional breakfast in South India, Idli is now popular and enjoyed across the length and breadth of the country.
Idlis are breakfast and snack and for my husband dinner and for the girls tomorrow’s breakfast.
An idli is 3 parts carbohydrate and 1 part protein and is paired with chutney, sambar, and/or other accompaniments. Mixtures of crushed dry spices such as milagai podi, chatni pudi are the preferred condiment for idlis eaten on the go. Ideal breakfast!!
One of the latest entrants in my pantry is Quinoa.
Quinoa pronounced as ‘keen-wah’ is tiny bead like grain. Looks quite a bit like tiny jowar seeds (also know sorghum). Quinoa is all protein and contains 8 essential amino acids. If that is not enough quinoa is packed dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest. About the health benefits and usage check here.
So this you will agree is an ideal candidate for protein healthy food and also as a Simple and Healthy Diet in Old Age.
The main ingredients in this Quinoa Idli are quinoa, rice and urid dal.
The other idlis in my space are Idli(Steamed Rice Cakes) , Mallige Idlis/ Jasmine Idlis, Khushboo Idli, Jowar Rava Idli~Diabetic Friendly, Idli~~ Old wine in a new bottle!, Hot Cross Idli, Mixed Daal Idli and the most difficult idli of all BUTTER IDLIS.
The idli variants appreciated by the girls are Idli Chilli Fry or fried idli.
This recipe I have adapted from Padhuskitchen and have loved it.
Spongy Quinoa Idli
- 1 cup quinoa
- ½ cup split urad dal
- 1 cup rice rava
- ½ teaspoon methi seeds/fenugeek seeds
- Salt to Taste
- 2 carrots grated, optional
To make the Idli Batter:
- Rinse and soak the urid dal and the quinoa separately. Add the methi seeds to the urad dal to soak. Soak for a minimum of 5 hours.
- Soak the idli rava/sooji in a deep vessel. Let it stand for a few minutes. Then decant the liquid. Repeat for 2-3 times. Set aside after the last rinse.
- Drain the urid dal and reserve the water.
- Grind the urid dal and methi using the mixer in pulse mode initially till the dal moves smoothly adding water little by little. I must have used about ¼ to ½ cup for the grinding.
- Then I use the buttons from 1 to 3 to get my smooth paste. Add the urid dal mixture to the Idli rava/sooji vessel.
- Grind quinoa to a smooth paste add water if needed. Remove the batter into rava/sooji vessel.
- Mix all the contents well. The consistency of the batter should be like our regular idli batter and should not be too thick or too thin. You can add salt if you wish I add it just before making the idli.
- Leave the batter to ferment for 6 hours or as in my case overnight.
- Just before making the idlis I add my salt and mix well.
How to make Quinoa Idlis:
- Idlis can be made in a steamer or a pressure cooker and an idli stand mould. In case you are using the pressure cooker remove the weight/whistle.
- Add water to the base of the steamer or a pressure cooker and bring to boil.
- Grease the idli plates with a little oil and set aside.
- Mix the batter well add the grated carrots if using and ladle the batter in the mould.
- Transfer to the steamer or a pressure cooker and cover.
- Cook on medium heat for 15-20 minutes.
- Allow the idlis 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.
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