Quinoa Idli Recipe

I absolutely love this recipe because it takes a healthy twist on traditional idlis with the addition of quinoa, making me feel both satisfied and virtuous! The fermentation process gives them a light, fluffy texture that’s a perfect base for my favorite chutney or sambar, making every bite feel like a warm hug.

I love making traditional recipes with quinoa, and quinoa idli is a twist on the classic South Indian dish that is packed with nutrition. This recipe calls for 1 cup of quinoa, 1/2 cup of urad dal, and some poha for texture.

That means this dish has a serious protein and fiber boost going for it. It makes a perfect breakfast (or anytime meal) with a drizzle of ghee and a side of sambhar.

Plus, the poha helps the idlis get that nice, fluffy texture we all love.

Ingredients

• Quinoa: High in protein and fiber, gluten-free, adds a nutty flavor.
• Urad Dal: Rich in protein, helps fermentation, aids digestive health.
• Poha: Lightweight, easily digestible, adds lightness to idli batter.
• Fenugreek Seeds: Promote digestion, enhance taste, aid in fermentation.

Ingredient Quantities

• 1 cup quinoa
• 1/2 cup urad dal (split black gram)
• 1/2 cup poha (flattened rice)
• 1 tablespoon fenugreek seeds
• Salt to taste
• 1/4 teaspoon baking soda (optional)
• Water, as needed
• Oil, for greasing the idli molds

Instructions

1. Wash the quinoa well under running water to eliminate any unpleasantness; then, allow it to sit in clean water for 4-6 hours or overnight.

2. Wash the urad dal and fenugreek seeds together and let them soak in water for 4-6 hours or overnight.

3. Soak and rinse the poha for about 30 minutes before you grind it.

4. Remove the soaking water from the quinoa, urad dal, fenugreek seeds, and poha.

5. A wet grinder or a blender can be used to grind the urad dal and the fenugreek seeds. These ingredients should be ground together with just enough water to form a smooth, fluffy, and somewhat light batter. This batter is then transferred to a large bowl.

6. Grind the poha and quinoa together next, using as little water as possible to achieve a smooth texture. Pour this into the bowl with the urad dal batter.

7. Mix the batter well; then add salt. Let the batter sit in a warm spot for about 8-12 hours or until it has tripled in volume. Cover the batter during fermentation.

8. After fermentation, gently stir the batter. If you are using it, add baking soda to make the idlis softer and mix thoroughly.

9. Spread a thin film of grease on the inside of each idli mold. Using a ladle, fill each mold with batter to about three-quarters of the way up the sides. Do not overfill. If you do, the idli might puff up too much, and the batter will run over the side and into the next mold. If you underfill, the idli won’t have enough batter to hold it together.

10. The idlis are to be cooked in a steamer or a pressure cooker without the weight or whistle for 10-12 minutes. It is best to check for doneness by inserting a toothpick into the idli, which should come out clean. Idlis are traditionally served with chutney or sambar.

Equipment Needed

1. Mixing bowls
2. Colander or sieve
3. Measuring cups
4. Measuring spoons
5. Blender or wet grinder
6. Large bowl
7. Spatula
8. Ladle
9. Idli steamer or pressure cooker
10. Idli molds
11. Steaming rack or trivet (for pressure cooker)
12. Toothpick or skewer
13. Spoon or brush for greasing molds

FAQ

• Q:Is it possible to prepare the batter ahead of time? A: It is certainly possible, and one can ready the batter and keep it in the refrigerator for as long as 3 days before using it.
• Q:Is this recipe dependent on using baking soda?
  A: Using baking soda is not a requirement, yet it does assist in making the idlis fluffier. This happens when the batter’s fermentation has not been sufficient.
• Q:How long should I ferment the batter?
  A: Ferment the batter for 8-12 hours or until it doubles in volume and becomes somewhat bubbly.
• Q:Is any type of poha okay to use? A: Both thick and thin poha can be used, though thick poha is better for the texture.
• Q:How can one tell if the fermentation of the batter has occurred as it should? A: When the batter is fermented well, it gives off a slightly sour smell. It has also doubled in bulk.
• Q:What if my idlis are coming out tough? A: Make sure the batter is adequately fermented. Use enough water to get a batter that is thick, yet pourable and don’t steam the idlis for too long.
• Q:Is it permissible to add any vegetables to the idli batter? Yes. One may add finely chopped vegetables, such as carrots or peas, to the batter to up the nutrition and the flavor of the steamed cake.

Substitutions and Variations

1 cup of quinoa may be replaced with 1 cup of any other kind of millet, such as foxtail millet or barnyard millet.
1/2 cup urad dal can be replaced with 1/2 cup moong dal for a slightly different flavor and texture.
1/2 cup poha can be exchanged with 1/2 cup cooked rice to achieve a comparable level of softness in the idli.
1 tablespoon chia seeds can be used to substitute 1 tablespoon fenugreek seeds in order to keep the fermentation quality. Chia seeds have very similar properties to fenugreek seeds and can be used in exactly the same way.
You can use 1/4 teaspoon of Eno fruit salt instead of 1/4 teaspoon baking soda to achieve a comparable leavening result.

Pro Tips

1. Fermentation Tips To ensure optimal fermentation, place the batter in a warm spot, like inside an oven with just the light on or in a warm area of the kitchen. Colder temperatures might slow down the fermentation process significantly.

2. Grinding with Ice Water When grinding the urad dal and poha-quinoa mixture, use ice-cold water. This not only helps keep the mixture from overheating but also results in a fluffier batter.

3. Texture Consistency Aim for a batter consistency similar to pancake or waffle batter; it should be thick but pourable. If the batter is too thick after fermentation, gently add a little water to achieve the right consistency before steaming the idlis.

4. Grease the Molds Sparingly While it’s important to grease the idli molds to prevent sticking, use only a thin layer of oil. This helps maintain the idlis’ moisture and avoids an overly oily finish.

5. Alternative Flavoring For an added twist, consider mixing in grated vegetables like carrots or finely chopped spinach into the batter after fermentation for extra flavor and nutrition.