Spongy Quinoa Idli Recipe
This Spongy Quinoa Idli Recipe offers a healthy and nutritious twist on the classic South Indian breakfast favorite. Quinoa is added alongside the traditional ingredients like urad dal (split black gram), rice rava, and methi (fenugreek seeds) to create a spongy, light texture that’s not only delicious but also high in protein and fiber. The inclusion of grated carrots further boosts the nutritional value of this dish, making it a wholesome choice for any time of the day. These soft, fluffy idlis are perfect for pairing with coconut chutney or sambhar and are a great option for anyone looking to add a little more variety to their South Indian breakfast.
Cuisine: South Indian
Course: Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| White Urad Dal (Split) | 1/2 cup |
| Rice Rava (Idli Rava) | 1 cup |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Salt | To taste |
| Carrots (Gajjar), grated | 2 (optional, but recommended) |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
Instructions
-
Prepare the Batter:
Begin by rinsing and soaking the urad dal and quinoa separately. Add the methi seeds to the urad dal while soaking. Soak the dal and quinoa for a minimum of 5 hours. -
Soak and Rinse the Rice Rava:
Soak the idli rava (also known as rice rava or sooji) in a deep vessel. Let it stand for a few minutes, then decant the liquid. Repeat this process 2-3 times to rinse the rava thoroughly. After the final rinse, set the soaked rava aside. -
Grind the Ingredients:
Drain the soaked urad dal, reserving the soaking water. Use a mixer grinder to grind the urad dal and methi seeds. Start by pulsing the grinder until the dal moves smoothly, adding water little by little (about 1/4 to 1/2 cup). Continue grinding until the mixture is finely ground and smooth. -
Combine with Rice Rava:
Add the ground urad dal mixture into the vessel containing the soaked rice rava. -
Grind the Quinoa:
Grind the soaked quinoa into a smooth paste, adding water if needed. Once done, add the quinoa paste to the same vessel with the urad dal and rice rava mixture. -
Mix the Batter:
Stir the entire mixture well to ensure everything is thoroughly combined. The consistency of the batter should resemble the texture of regular idli batter – neither too thick nor too thin. -
Fermentation:
Cover the vessel with a lid or cloth and allow the batter to ferment for about 6 hours or overnight in a warm place. The fermentation process is crucial for achieving the spongy texture of the idlis. -
Adding Salt:
You can add salt to the batter either before the fermentation process or just before making the idlis, depending on your preference. -
Prepare the Idlis:
Once the batter is fully fermented, prepare the idli steamer by greasing the idli molds. Pour the batter into the molds, making sure not to overfill them. Steam the idlis for about 10-15 minutes or until they are fully cooked and a toothpick inserted into the center comes out clean. -
Serve:
Once the idlis are steamed, remove them from the molds and serve them hot with your favorite chutney, sambhar, or a tangy tomato chutney for the perfect South Indian breakfast!
Tips for the Perfect Spongy Idlis:
- Ensure that the batter consistency is just right – too thick a batter will lead to dense idlis, while too thin a batter will result in flat ones.
- If you’re unable to ferment the batter overnight, you can use a fermentation jar or a warm place to speed up the process.
- Adding grated carrots is optional but highly recommended as it not only adds a burst of color but also increases the nutritional value of the dish.
Enjoy the perfect, spongy, and healthy quinoa idlis that bring a modern twist to a beloved classic!
