This quinoa idle is a high protein and vegan Indian breakfast. It is a healthier version of your regular idli. It is also a fermented food that is good for gut health.
These idlis are soft and fluffy. Taste quite good. My teen was happy that he felt full for longer. I started making quinoa idlis to up my protein consumption while still enjoying my usual South Indian breakfast.
These turned out so well that they are now a regular breakfast. Serve with sambar (lentils with veggies) and coconut chutney.
If you're into healthy Indian breakfasts, try quinoa upma, moonglet recipe, Lentil Omelette, Idli recipe, Rava Dosa, Besan Cheela, Medu Vada.
Ingredient Breakdown
Quinoa: I have used organic white quinoa here. Rinse it well and soak in water.
Urad Dal (Skinned Black Lentils): Just like in regular idlis, whole skinned urad dal (skinned white lentils) is used in this recipe.
Idli rice: I have used idli rice in lower quantity for this recipe for fluffiness and taste. Avoid basmati rice here.
Salt: I generally add salt after fermentation.
Oil: Just a little vegetable oil is used for greasing the idli plates so that the idlis are easy to take out.
Instructions
Start by rinsing the quinoa, urad dal and idli rice really well. Soak the quinoa, urad dal and idli rice in separate containers with water. I add one teaspoon of fenugreek seeds to the dal when soaking it. Let them soak for about 4 to 5 hours.
After the soaking time, drain the water. First, grind the urad dal with methi seeds with a little water until it is light and fluffy. Then grind the quinoa and idli rice into a light batter. Do not add too much water. Just use enough for blending.
Mix all the batters in a large bowl. Using your hands mix them well to form a uniform batter. This must be thick. Cover the bowl and leave it in a warm place to ferment overnight or for about 8 to 10 hours.
The batter should rise and look bubbly when it is ready. If you live in a colder place, you can ferment the batter in an Instant pot in yogurt setting or leave it in a slightly warm oven overnight.
When you are ready to cook, gently stir the batter. Add salt and mix gently. We don’t want the aeration to reduce. Now prepare your steaming setup. Grease your idli moulds and ladle the batter.
Steam for about 10 to 12 minutes. You will know they are done when a toothpick inserted in the centre comes out clean. Let them sit for a minute or two before removing them from the moulds.
Serve quinoa idlis hot with chutney, sambar or podi (lentil chutney powder).
Expert Tips
- To aid fermentation of batter, mix the batter for a couple of minutes using clean hands. Also if you are in a cold place, you may add salt before fermentation.
- Do not ferment for too long or the batter will become sour. Generally, 10-12 hours is enough.
- You can use instant pot or oven with lights on for aiding fermentation of batter.
- Adding methi or fenugreek seeds helps make the idli batter fluffy.
- Leftover batter can go in the fridge for a couple of days. Let it come to room temperature before using again.
- You can also use dosa by diluting this batter.
- You can also use whole urad dal for skin for more fiber.
Here's the recipe card:
📖 Recipe Card
Quinoa Idli
Ingredients
- 1.5 cup quinoa
- ½ cup urad dal
- ½ cup idli rice
- 1 tsp. Fenugreek seeds or methi seeds
- Salt to taste
- Water as needed for blending
- 1 tsp. Oil for greasing idli moulds
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Instructions
- Start by rinsing the quinoa, urad dal and idli rice really well. Soak the quinoa, urad dal and idli rice in separate containers with water. I add one teaspoon of fenugreek seeds to the rice when soaking it. Let them soak for about 4 to 5 hours.
- Once soaked, drain the water. First, grind the urad dal with a little water until it is light and fluffy. Then grind the quinoa and idli rice into a light batter. Do not add too much water. Just use enough for blending.
- Mix all the batters in a large bowl. Using your hands mix them well to form a uniform batter. This must be thick. Cover the bowl and leave it in a warm place to ferment overnight or for about 8 to 10 hours.
- The batter should rise and look bubbly when it is ready. If you live in a colder place, you can ferment the batter in an Instant pot in yogurt setting or leave it in a slightly warm oven overnight.
- When you are ready to cook, gently stir the batter. Add salt and mix gently. We don’t want the aeration to reduce. Now prepare your steaming setup. Grease your idli moulds and pour the batter in. Steam for about 10 to 12 minutes. You will know they are done when a toothpick inserted in the centre comes out clean. Let them sit for a minute or two before removing them from the moulds.
- Serve hot with chutney, sambar or podi (lentil chutney powder).
Rachna says
Perfect high-protein Indian breakfast. Soft and fluffy quinoa idlis are just delicious.