Quinoa Idli

So far in this series -

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Idli is one of the healthiest breakfast dishes one can pick from the south Indian menu. Idlis are made with black gram and rice / cream of rice and I have replaced half the portion of rice with quinoa here though quinoa quantity can be increased. Adding protein rich quinoa obviously makes the dish more healthier and makes a filling breakfast / brunch item. I have used tricolored quinoa which has given the color to the idlis though ivory colored quinoa can be used. These are gluten free and vegan and taste delicious when served with sambhar and / or chutney.

Ingredients: (Yield - 20 idlis)

1/2 cup quinoa

1/2 cup idli rice
1/2 cup skinned black gram / urad dal
1/2 tsp. fenugreek seeds / methi seeds
1.5 tsp. salt
Water to grind (I added a little over 3/4 cup of water.)

Directions:

1. Rinse quinoa 2 - 3 times by rubbing between fingers and drain.  Similarly rinse idli rice, skinned black gram, and fenugreek seeds together and drain. Soak them together in water, in a wide bowl for about 4 to 5 hours and drain the water used to soak completely.

2. Grind them together adding salt and water, only as much needed to grind them into a smooth and thick batter. (The salt can be added just before making idlis if living in a warm climate. I add it while grinding since I live in a cold climate and the batter takes longer to ferment.) Transfer the batter to a container and cover it.

3. Allow the batter to ferment overnight (if the batter was ground in the evening) or for about 10 - 12 hours in a warm place. If living in a cold climate, leaving the batter in an oven with the lights on (without turning on the oven) helps. Or use yogurt setting in an instant pot.

The fermented batter looks like above in the picture - thicker than when grounded, airy, and slightly sour smelling. It however doesn't raise much as in case of the standard idli version. Gently stir the batter a couple of times with a ladle. 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 

4. Grease the idli moulds with ghee / oil. Ladle the batter into the idli moulds carefully without spilling.

 * Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

* Steam the idlis on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers.) Check the water level in the steamer base and add extra if needed.

* Wait for about 10 minutes and then remove the idlis from idli stand. Remove the idlis by running a spoon around the edges.

Serving the idlis:

Drizzle melted ghee over the idlis and serve them with a chutney, and sambhar if preferred. Mine were served with a mixed vegetable sambhar.

What to do with leftover idlis:

1. Refrigerate the left over idlis and use in a day or two. 

2. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them in a microwave, covered and enjoy hot, piping idlis when needed. 

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