Quinoa in Spanish, from Quechua kinwa or kinuwa. is a species of the goosefoot genus, a grain crop grown primarily for its edibleseeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family.
I have been using this nutritious grain for a few months now and i love it to the core. I used that to make idli and to my surprise the idlies turned out to be soft and fluffy.
Hope you will give this a try and let me know how it turns out for you.
Preparation Time : 20 mins
Soaking Time : 4 to 6 hours
Fermenting Time : 8 hours
Serves: 4 to 5
Idli Rice – 1 cup
Whole Urad Dal – 1/2 cup
Quinoa – 1 cup
Salt to taste
Soak rice and quinoa together. Soak urad dal separately for 4 to 6 hours.
Now drain them. Take urad dal in a blender and add little water at a time and puree till smooth and fluffy.
Pour that in a bowl.
Take rice and quinoa in the same blender and puree till smooth. Now pour it in the same bowl. Add salt and mix well.
Cover and leave to ferment for 6 to 8 hours or overnight.
Now mix well.
Take a idli plate, grease lightly with oil and pour ladleful of batter in it and steam cook for 6 to 9 mins.
Remove it and carefully remove the idlies using a spoon.
Serve with chutney.
|soak your ingredients|
|soak urad dal separately|
|soak rice and quinoa separately|
|take urad dal in a blender|
|puree till smooth and fluffy|
|pour it in a bowl|
|take rice and quinoa in a blender|
|puree till smooth|
|pour it over the dal|
|leave to ferment for 8 hours|
|look how fluffy it is|
|take a ladleful of batter|
|spoon into the idli moulds|
|steam till done|
|enjoy hot with chutney or sambar|
I am Aarthi, a happy homemaker, mom of two beautiful girls, married to my high school sweet heart. My goal is to teach people that cooking can be way more easier and joyful than they think. Yummy Tummy features recipes all over the world with step wise pictures which surely shows the ease of cooking.