Quinoa in Spanish, (/ˈkiːnoʊ.ə/, from Quechua kinwa or kinuwa) is a species of the goosefoot genus (Chenopodium quinoa), 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. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal. After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited.
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|