Spongy Quinoa Idli

Spongy Quinoa Idli is a modern twist on the traditional South Indian idli, incorporating nutrient-dense quinoa for added health benefits. This recipe starts with soaking quinoa and urad dal, which are then blended into a smooth batter and left to ferment. The fermentation process is crucial for achieving the idlis’ signature light and airy texture. The result is a soft, fluffy idli with a slightly nutty flavor from the quinoa, perfect for a wholesome breakfast or snack.

For a Serving Size of Two:

Ingredients:

• 60 grams quinoa, soaked for 6-8 hours
• 1/2 cup urad dal, soaked for 6-8 hours
• 1/4 teaspoon fenugreek seeds (soaked with urad dal)
• 1/2 teaspoon salt
• Water as needed

Procedure:

• Drain the soaked quinoa and urad dal. Rinse them under cold water.
• In a blender or food processor, grind the quinoa and urad dal together into a smooth batter. You may need to add a bit of water to achieve a smooth consistency. The batter should be thick but pourable.
• Transfer the batter to a large bowl and cover it with a cloth. Allow it to ferment in a warm place for about 8-12 hours or overnight. Fermentation helps develop the flavor and sponginess of the idlis.
• Grease the idli molds with a small amount of oil or use a non-stick spray.
• Pour the batter into the greased idli molds, filling each mold about 3/4 full. Place the molds in the steamer and steam for about 10-15 minutes, or until a toothpick inserted into the center comes out clean.
• Let the idlis cool slightly before removing them from the molds.
• Serve warm with coconut chutney and a big bowl of sambhar.

Nutritional Benefits:

Nutritional Information:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g