Idli is something I rarely ate back home. But now I try making varieties of idlis and enjoy them. How ironic, isn’t it! **silly grin**. Well this time I tried Quinoa Idli. A friend of mine added a cup of Quinoa to her Idli batter and made them. I figured why not try it. And here’s the recipe.
1 cup Quinoa
1 cup Idli Rice
½ cup Urad Dal / Black Gram
1 tsp Fenugreek Seeds / Methi
Salt per your tasteProcedure:1) Wash and soak Quinoa and Idli Rice for 4 hours and Urad Dal for 1.5 hrs, all separately. 2) In a blender, grind Quinoa, Idli Rice and Urad Dal into light and smooth batter, all separately.
3) Soak Fenugreek Seeds for 15 minutes.
4) Blend them along with Idli Rice.5) Transfer all into a bowl, add Salt, mix and store in a cool place for 8 hrs (or overnight) to ferment.
6) Apply Ghee on the Idli plates and add a ladle full of the batter in each mold.
7) Steam cook them in Idli cooker for 15 mins. Once done, remove the lid and let them cool for a few minutes before removing them from the molds. 8) Serve hot with Sambar, Coconut Chutney (I didn’t prepare it this time), Chutney Powder or any Idli Powder.