HomeBachelor Recipes Spongy Quinoa Idli for a Healthy Breakfast

Spongy Quinoa Idli for a Healthy Breakfast

Comments : 29 Posted in : Bachelor Recipes, Blogging Marathon, Diabetics Friendly Foods, Healthy food, Idli, Indian Cuisine, Simple and Healthy Vegetarian Diet in Old Age, South Indian Cuisine on by : ArchanaPotdar Tags: , , , , , , , , ,

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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.

Idli, Healthy Breakfast, Fermented Food,

Quinoa Idli

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!!

To read more about idli check here.

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.

Idli, Healthy Breakfast, Fermented Food,

Quinoa Idli just out of the steamer

The other idlis in my space are Idli(Steamed Rice Cakes)  , Mallige Idlis/ Jasmine IdlisKhushboo IdliJowar Rava Idli~Diabetic FriendlyIdli~~ 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.

Idli, Healthy Breakfast, Fermented Food,

Quinoa Idli

Idli, Healthy Breakfast, Fermented Food,
Print Recipe
5 from 1 vote

Spongy Quinoa Idli

Begin the day with a healthy breakfast of Quinoa Idli !
Prep Time20 mins
Cook Time20 mins
Total Time14 hrs 40 mins
Course: Bachelor Recipes, Breakfast, Brunch, Healthy Foods, Kid-Friendly, Protein Rich Diet, Snack, Special Diet
Cuisine: Indian, South Indian
Keyword: How to make soft idli, Indian breakfast dishes, Spongy Quinoa Idli
Servings: 20 Idlis


  • 1 cup quinoa
  • ½ cup split urad dal
  • 1 cup rice rava
  • 1/2 tsp 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.

Day 8


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29 thoughts

  • September 9, 2017 at 8:37 am

    The quinoa is a super Protein and the idli looks nice and spongy . I love the first click and the carrot specks look so pretty .

  • PJ
    September 9, 2017 at 6:12 pm

    Archana, first of all, that platter looks so delicious. Idli with peanut chutney is something that we love. Quinoa idli look so spongy and love the carrot specks. Beautiful!

  • Sapana
    September 9, 2017 at 11:21 pm

    Quinoa is a wonderful ingredient to work with if you love the taste. Those idlis look super soft and fluffy. Do you have the recipe of that groundnut chutney??

  • September 10, 2017 at 10:13 am

    The idlis looks so spongy. I have seen so many quinoa recipes but they charge a fortune for a small pack so I haven’t yet tried it yet. Let the prices come down before trying.

  • September 10, 2017 at 2:48 pm

    loved the bits of carrot peeking out ! do these idlis have a soft spongy texture, Arch ? else my kids won’t touch it.
    bookmarking to try .. I gen make dosa / adai with quinoa

  • September 10, 2017 at 3:30 pm

    The idlis look so soft and spongy. Hard to tell it isn’t the traditional ones. I have been planning to make these. Will try your recipe for sure!

  • September 10, 2017 at 11:12 pm

    Quinoa idlis is on my ‘to do’ list. The idlis look so soft and super tempting.

  • September 11, 2017 at 1:29 pm

    That’s one healthy idlis you have here Arch, never used Quinoa yet, this surely tempts me to try!

  • September 11, 2017 at 10:39 pm

    How spongy and healthy this quinoa idli looks, feel like having some anytime of the day.

  • September 12, 2017 at 8:16 pm

    love how you have incorporated quinoa into something as traditional as idli. Makes it healthier without compromising on the taste right?

  • Nalini
    September 13, 2017 at 7:34 am

    The idlys have come out so well and looks so soft and spongy.

  • September 26, 2017 at 1:32 pm

    so from 3:1 carb:protein; you changed it to 1:1.5 carb:protein. And the idlys really look too spongy. Will definitely try.

  • March 8, 2018 at 7:08 am

    Quinoa is a super grain and a healthy option.. will try the idlis with quinoa soon.. I love idlis.

    • ArchanaPotdar
      March 8, 2018 at 8:37 pm

      Thanks, please try and let me know how you liked them.

  • March 30, 2019 at 9:21 am

    Healthy and delicious treat for breakfast or dinner..The idlis looks soft and fluffy!!

    • ArchanaPotdar
      April 1, 2019 at 2:35 am


  • March 30, 2019 at 11:13 am

    Wow arch! This is fabulous, quinoa in idlies, what a nice way to enjoy this grain in our regular dishes! Idlies have come out so well ! Any variety for me to try! 😊

    • ArchanaPotdar
      April 1, 2019 at 2:35 am

      😀 Thanks, Priya.

  • March 31, 2019 at 12:40 am

    Quinoa idli looks so soft and yum and they are protein packed and so so healthy. I am definitely making this.

    • ArchanaPotdar
      April 1, 2019 at 2:34 am

      Thanks, Renu

  • April 1, 2019 at 3:21 pm

    Love these super soft protein rich Quinoa Idlis.This is on my to do list. Fabulous share.

    • ArchanaPotdar
      April 1, 2019 at 8:58 pm


  • April 1, 2019 at 8:02 pm

    Wow Archana you made these idli super healthy by adding quinoa. Loved the colour of the idli. Never used quinoa before but now planning to buy some. Superb share.

    • ArchanaPotdar
      April 1, 2019 at 8:58 pm

      Thanks, Sujata.

  • April 1, 2019 at 11:30 pm

    The idlis looks super spongy. love the idea of using quinoa along with rice rava and urad dal here

    • ArchanaPotdar
      April 5, 2019 at 7:50 pm

      Sasmita, thanks.

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