Quinoa Idli (Steamed Multi Grain Lentil Cakes)

Few years ago when I heard about this super grain Quinoa, I wanted to try it out. So I got a bag of white Quinoa. Juggling about what recipe to make I decided to try Upma. I was afraid to taste it. But surprisingly it tasted good. Then I tried few other recipes. When we all got accustomed to it I decided that I should be incorporating quinoa in my routine cooking. 

What is Quinoa: 

Quinoa is a seed which is being consumed as a grain. It's incredibly nutritious and loaded with good stuff like proteins, fiber, antioxidants, iron etc. It also has low glycemic index so it's really good for diabetic people. Also if you are watching your carbs for dieting purpose this grain goes well.

Idli is a popular South Indian Break fast. It is very healthy with a combination of carbs from Idli rava and protein from Lentil, also for the fact that its steamed.This Quinoa Idli is a very simple and healthy recipe, tasting not much different than regular Idli. Goes well with peanut/coconut chutney, sambar. I make Idli using Idli rava since that is the way my mom always made it and it makes fluffier idles compared to the Idli batter made with Rice. Idli rava is nothing but ground Rice.

When you pick Idli rava from the grocery store pick the one that is finely ground as it will give the right texture to the Idlis. In this recipe I 've substituted a portion of Idli rava with Quinoa making it still hold the texture and fluffiness. If you use too much quinoa in place of idli rava it might get denser. If you happen to make Idlis using Rice you can substitute a portion of it with Quinoa. I will explain that during my Dosa recipe. The Sago( Saggubiyyam) in this recipe is used to enhance fluffiness.

Idly step-by-step Recipe

Servings:

70-80 Idlis

Total time:

22 hrs

Category:

Breakfast

Author:

Praveena Gudipati

Ingredients(I use US standard where 1 cup=250 ml=8 OZ):

2 Cup Minapappu (Whole Urad Dal without Skin)

3/4 Cup Quinoa (White )

3.5 Cups of Idli Rava  Fine variety (Cream of rice)

1table spoon Saggubiyyam ( Sago)

Salt to tase

Preparation:

1. Wash the Urad dal twice with water and Soak in the water along with Sago.
   
2.  Wash quinoa if required. Use a tea filter to drain the water so as to prevent quinoa falling off. ( I use the pre washed Quinoa )
3. You need to soak these for 6-8 hrs.I usually soak them first thing in the morning and grind it during evening allowing them to soak for 8 hrs. 
4. Also soak them separately so giving space to expand .
5. Soak Idli rava for atleast one hr.
6. Grind both the Dal and quinoa together to a fine batter.In my wet grinder it usually takes around 30-40 min. During Grinding add water gradually so the mixture moves smoothly. You are not grinding Idli rava.
   
7. Once the batter is ready, drain the excess water from idli rava. Take little bit of rava at a time, squeeze the water out and drop it into the batter. This is to ensure the batter will not become runny.
   
8. Now add salt to the batter,mix the batter and Idli rava nicely with a spoon .Batter should be placed in a big bowl or can be left in the wet grinder. The bowl should be big enough to allow batter to raise.
   
9. Check the consistency of the batter. It should not be too thick. If it is very thick add little water. I tried to show the consistency in the picture. Hope it helps.                      
10. Now leave the batter in a warm place to ferment overnight.
11. when you check the batter in the morning it will be raised. Usually in summers the batter raises so much I will see spills so I always put a wide bowl underneath the batter bowl.
    
12. Mix the batter gently. The batter is ready to make Idli
13. Now take Idly cooker or regular cooker. Pour a cup of water in it .
14. Take the Idli molds and grease them with Ghee/Clarified butter.
15. Fill the molds with batter and arrange them in the cook.
    
    
    
    
16. Now steam them for 10-15 minutes. When I use couple of plates I steam them for 10 minutes. But the full set of plates will take more time to cook.
    
17. Once the stove is turned off leave the cooker for 5 minutes to make sure pressure is gone.
18. Now take the Idlis out of the plate with a spoon.
19. Serve them with your choice of chutney/Sambar.
    

Tips:

• Keep the Batter in a warm place. If your oven has a light turn it on. It always works for me even in cold winters. Another option is heat something in microwave for few minutes. Then keep the batter inside.
• When you are done making Idlis keep the batter refrigerated as it might turn sour.

Related Recipes:

• How to cook Quinoa
• Quinoa Dosa (Quinoa lenil Crepes)
• Quinoa Upma
• Quinoa Pulao
• Quinoa Samabar rice (Quinoa lentil Stew)
• Sambar (vegetable lentil stew)
• Palli Chutney (Peanut Chutney)