Monday, September 1, 2014

Quinoa Idli

Quinoa is a edible seeds or pseudocereal which is protien rich and has many other good nutritional value for more information check out my post about Quinoa. Quinoa has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. For Information on Quinoa click here.

Pleasantly surpised with its taste as it tastes are regular rice idlies. Enjoy this healthy and yummy idlies.

Time: Cooking time 15 min+ soaking time 4-6 hr + fermentation time 10-14 hr
Serve: 30-35 idlies

1.5 cup Quinoa
1/2 cup Brown Rice/White Rice(I used white rice here)
3/4 cup Urad Dal (skinless black gram/white lentil)
1 tsp Fenugreek Seeds(optional)
Salt to taste


1. In large deep bowl, add quinoa, brown rice. In another bowl add urad dal and fenugreek seeds. Wash and drain out water. Wash it 2-3 times at least.

2. Fill the bowl with more water, so that the water is about 2 inches above the quinoa and rice mixture. Let quinoa, rice and dal soak for about 6 hours.

3. In grinder or blender, grind soaked urad dal and fenugreek seeds to fine paste, remove in deep bowl. Again grind quinoa, rice mixture coarse paste. Add water little by little till it gets idli batter consistency. Take out in same deep bowl. Mix well.

4. Cover colander or bowl loosely, either with a large towel, or a lid. The lid should not be air tight.

5. Let it ferment for about 8-12 hrs depending on climate. Ideal dosa idli batter fermentation temperature is around 90f or 32c.

6. The next day the batter will be frothy and look airy.

7. Gently mix and scoop them into the idli molds and steam for 10 minutes over medium flame. Switch off and let it rest for few seconds.

8. Remove with spoon and Serve hot with any chutney and Sambar.


1. If you live in a cold climate, keep batter in oven away from light, turn on the pilot light of your oven. (do not turn on your oven!). Batter will ferment for light warmth. Keep for 14 hr or more until batter become frothy.

2. Always choose a Quinoa which is pre-washed.

3. The batter works good for making dosa.

4. If batter doesn't rise overnight(8hr), it means it needs more time to ferment. Keep little more time(2-4hrs). As quinoa and brown rice take more time to ferment than normal idli rice.

5. Taste batter before keeping more time further, as longer it ferment bitter it gets. If it taste even a little bitter don't ferment more, just make idlies.


  1. Amruta, these idlis r so healthy. Good idea for tiffin, will definitely try . Thanx