Tuesday, March 1, 2011

Quinoa Idly/Idli

I wanted to try quinoa but was skeptical as to whether li'l IB would like it or not. I decided to sneak it into his favourite breakfast and see, so the quinoa idlies and they were great.
Quinoa are a great source of protien, dietary fiber, is gluten free and is easy to digest (source wikipedia).

1 cup urad dal
1cup prewashed quinoa
2&1/2 cups idli ravva
salt to taste
oil, for greasing the idli plates

To prepare the idli batter :
  • Wash the quinoa for about 3 times or till it does not smell bitter any more and soak for 5-6 hrs
  • Wash urad dal  a couple of times and then soak in water for atleast 5-6 hrs .
  • Wash the dal  and quinoa again,drain the water and then grind to a smooth paste with very little water.
  • Wash and soak idli ravva for 1 hr.
  • When the urad dal forms a very smooth paste take out into a container and then add the idli ravva(squeeze the water from the ravva before adding to the idli batter) and mix very gently.
  • Place the idli batter in a warm place overnight prefferably or atleast  for 8-10 hrs.
  • After fermantation the batter rises. Add salt when  ready to make the idlis.The batter should not be too watery or too tight.

How to make idlis:
  • Grease the idli plates with oil or butter.Drop the idli batter onto the plates.Stack the plates on to the idli stand.Fill a pressure cooker with 2 cups of  water and place the idli stand in this.
  • Close the lid and cook on high heat for 3-5 mins and when the steam start coming out reduce the heat to medium and after 12 mins switch off the stove and let stay for 5 mins.
  • Open the lid. Remove the idli stand from the cooker. Dip a spoon under water and run it under the idlis,place them on a plate with chutney and sambar
  • Enjoy!!! 


Usha said...

Idles look soft and fluffy and super healthy


Neenu Praveen said...

fluffy delicious idlis..happy to follow ths blog..

Bhagi said...

Thanks Usha

Thanks Neenu Praveen

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