Go Back

Quinoa Idli

This Quinoa Idli Recipe not only brings a delightful twist to a classic breakfast staple but also packs in a healthy punch, making it a perfect option for any time of the day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Indian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup quinoa soaked for 4-6 hours
  • 1/4 cup urad dal split black gram, soaked for 4-6 hours
  • 1/2 teaspoon fenugreek seeds
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup water adjust for consistency
  • 1 tablespoon oil for greasing the idli molds

Equipment

  • Idli steamer or a large pot with a steaming rack
  • Blender or food processor
  • Mixing bowl
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Soak the quinoa and urad dal for 4 to 6 hours to soften the grains.
  2. Drain the quinoa and urad dal, then add them to your blender with fenugreek seeds and a little water. Blend until you have a smooth batter, gradually adding water to reach the right consistency.
  3. Transfer the batter to a mixing bowl and cover it. Let it sit in a warm place for 8 to 12 hours to ferment.
  4. Once fermented, add salt and baking soda to the batter.
  5. Heat your idli steamer or pot with water while greasing the idli molds with oil.
  6. Fill each mold about three-quarters full with the batter.
  7. Place the molds in the steamer and cover. Steam for about 10 to 15 minutes, or until a toothpick inserted comes out clean.
  8. Once done, remove the idlis from the molds and let them cool slightly. Serve warm with your favorite chutneys or sambar.

Notes

Serve idlis immediately for the best taste; they are best fresh.