Spongy Quinoa Idli Recipe

Give this healthy breakfast option of soft idlis made with quinoa, urad dal, rava and grated carrots a try. Serve these diabetic friendly quinoa idlis with any chutney and sambar of your choice for a wholesome breakfast.

Archana On 15 Sep 2017

1650 ratings.

Spongy Quinoa Idli Recipe is a twist to the original South Indian Idli batter. I have added quinoa in addition to the other idli batter ingredients like urad dal, rava, and methi while soaking and then ground and fermented. This results in a spongy texture of idlis which are amazing to eat. I have added grated carrots as well to increase its nutritional content.

Quinoa is an excellent source of protein,vitamins and minerals and is also gluten free. It is an excellent replacement for rice and you can make almost all recipes with quinoa that you would make with rice. It is diabetic friendly and so include quinoa in your diet to keep fit.

This is a great recipe to pack in kids lunch boxes, or be made as a healthy breakfast to start your day the South Indian way.

Serve Spongy Quinoa Idli Recipe along with Thakkali Vengayam Sambar Recipe, and Indian Style Peanut Chutney Without Coconut for a great breakfast.

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Cuisine: South Indian Recipes

Course: South Indian Breakfast

Diet: Vegetarian

Equipments Used: Blue Leaf Mixer and Grinder, Pressure Cooker , Steel Mixing Bowl

Prep in

20 M

Cooks in

20 M

Total in

40 M

Makes:

4-5 Servings

Ingredients

1 cup Quinoa
1/2 cup White Urad Dal (Split)
1 cup Rice rava
1/2 teaspoon Methi Seeds (Fenugreek Seeds)
Salt , to taste
2 Carrots (Gajjar) , grated (optional, but recommended)

How to make Spongy Quinoa Idli Recipe

To begin making Spongy Quinoa Idli Recipe, first prep with the batter. Rinse and soak the urad 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 2-3 times. Set aside after the last rinse. This is to be mixed with the ground contents later.
Drain the urad dal and reserve the water.
Grind the urad dal and methi using the mixer grinder in pulse mode initially till the dal moves smoothly adding water little by little. I must have used about 1/4 to 1/2 cup for the grinding. Now grind till finely done.
Add the urad dal mixture to the Idli rava/sooji vessel.
Grind quinoa to a smooth paste and add water if needed. Take it out into a large vessel which contains idli rava.
Give this a nice stir till mixed well. The consistency of the batter should be like our regular idli batter and should not be too thick or too thin. Leave the batter to ferment for 6 hours or overnight.
You can add salt before fermenting if you wish or add it just before making the idli.

To make Quinoa Idlis:

Idlis can be made in a steamer or a pressure cooker in 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, adjust salt, stir well to combine. Ladle the batter in the greased mould.
Transfer to the steamer or a pressure cooker and cover with lid without whistle. Cook on medium heat for 15-20 minutes or till done.
Allow the idlis to cool for 5 minutes and then remove the idlis from the mold with the help of a spoon and serve hot.
Repeat the same for the rest of the batter.
Serve Spongy Quinoa Idli Recipe along with Thakkali Vengayam Sambar Recipe, and Indian Style Peanut Chutney Without Coconut for a great breakfast.