Spongy Quinoa Idli Recipe
Spongy Quinoa Idli Recipe is a twist to the original South Indian Idli batter. I have added quinoa in addition to the other idli batter ingredients like urad dal, rava, and methi while soaking and then ground and fermented. This results in a spongy texture of idlis which are amazing to eat. I have added grated carrots as well to increase its nutritional content.
Ingredients
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1 cup Quinoa
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1/2 cup White Urad Dal (Split)
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1 cup Rice rava
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1/2 teaspoon Methi Seeds (Fenugreek Seeds)
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Salt
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to taste
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2 Carrots (Gajjar)
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grated (optional
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but recommended)
Instructions
Step 1
To begin making Spongy Quinoa Idli Recipe, first prep with the batter
Step 2
Rinse and soak the urad dal and the quinoa separately
Step 3
Add the methi seeds to the urad dal to soak
Step 4
Soak for a minimum of 5 hours
Step 5
Soak the idli rava/sooji in a deep vessel
Step 6
Let it stand for a few minutes
Step 7
Then decant the liquid
Step 8
Repeat 2-3 times
Step 9
Set aside after the last rinse
Step 10
This is to be mixed with the ground contents later
Step 11
Drain the urad dal and reserve the water
Step 12
Grind the urad dal and methi using the mixer grinder in pulse mode initially till the dal moves smoothly adding water little by little
Step 13
I must have used about 1/4 to 1/2 cup for the grinding
Step 14
Now grind till finely done
Step 15
Add the urad dal mixture to the Idli rava/sooji vessel
Step 16
Grind quinoa to a smooth paste and add water if needed
Step 17
Take it out into a large vessel which contains idli rava
Step 18
Give this a nice stir till mixed well
Step 19
The consistency of the batter should be like our regular idli batter and should not be too thick or too thin
Step 20
Leave the batter to ferment for 6 hours or overnight
Step 21
You can add salt before fermenting if you wish or add it just before making the idli
Step 22