Quinoa idli (using idli rava):

This idli is a welcome change from the regular idlis that I generally make.

Quinoa idli can be incorporated regularly in our regimen due to the amazing protein content in the tiny quinoa seeds. For vegetarians, quinoa is a very good source of many amino acids that we might not be able to get from other vegetarian sources

Ingredients:

Quinoa- 1 cup (thoroughly washed and soaked overnight).
Idli rava-1 cup (rinsed and soaked)
Urad dal-1/2 cup(rinsed and soaked)
Fenugreek(methi) seeds-2 tsp
Salt


Preparation:

Soak the quinoa, idli rava and the urad dal in separate containers for a minimum of 7-8 hours. I generally leave them overnight and grind it in the morning.

Grind the urad dal with the methi seeds to a fine fluffy batter in your grinder, adding the required amount of water. Transfer to a container.
Now grind the quinoa to a fine batter and add it to the urad dal batter. Squeeze out the water from the soaked idli rava and add it to the quinoa ural dal mixture. Stir thoroughly so that everything blends together. Add the salt. Transfer the container to a relatively warm place for quicker fermentation. The time required for fermentation varies depending on how the weather is.

The batter would have risen in volume if it has fermented well. Give it a good stir. You can start preparing the idlis. Pour the batter in the idli moulds and steam it for 15-20 minutes.

Enjoy these healthy idlis with your choice of chutney/sambar


Notes:

I would recommend washing and rinsing the quinoa under running water at least 3-4 times. This would remove the saponins, which gives unwashed quinoa its bitter taste. Soaking quinoa enhances its bioavailability.