Quinoa pronounced as Keen-wa /Kin-wa is grain like seed which is packed with nutrition. I’ve been trying to incorporate this in our Indian cooking and found Idlis are the best way to introduce this new grain. Its quite mild when made this way and doesn’t interfere much with the taste. You can gradually adjust the proportion to 1:1 once you get acquainted with the taste.
|3 cups||Idli Rice|
|1 cup||Whole urad dal|
|1/2 tsp||Fenugreek seeds|
Always choose a Quinoa which is pre-washed and I choose this brand “Bob’s Red Mill Organic grain Quinoa” from Walmart.
Idli rice with fenugreek seeds
Quinoa soaked after rinsing twice
Whole Urad dal soaked
Soak idli rice, quinoa and urad dal separate bowls filled with enough water. You may include the fenugreek seeds either in dal or rice. I used whole black dal with skin and thats why used the fenugreek in rice. Let them soak overnight.
The next day rinse the rice, quinoa and urad dal. (if using them dal with skin on then you need wash off the skin before grinding)
First grind the urad dal with little water until fluffy. When you drop a dollop of the ground urad dal batter in water, it should float and thats the right conistency.
Urad dal batter testing
Now grind the rice and quinoa together until it reaches soft rava conistency.
Mix this witht urad dal batter along with salt and cover to ferment.
You may keep this in a preheated warm oven or warm microwave to ferment overnight.
The next day the batter will be doubled and look airy.
Gently mix and scoop them into the idli moulds and steam for 7-8 minutes over medium flame. Switch off and let it rest for few seconds.
Scoop the idlis and serve with hot chutney or podi.
They taste like regular idlis but with little sticky feel, the colour of it will be pale bone white. The batter works good for daosa, making it easy to spread on the tawa. The only downside is they don’t turn crispy instead they look like wheat dosas.
Yield: 18 -20 idlis.