Quinoa Idli is a healthier version of idli made with quinoa instead of rice for making idli. The idlis come out fluffy and light with nice texture. This quinoa idli can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.

Quinoa Idli is a healthier version of idli made by replacing major portion of rice with quinoa in the regular making of Idli. Quinoa Idli is a delight for people on diet, diabetics as it does not add as much calories as the regular Idli. Quinoa Idli is relished with sambar, chutney or idli podi.

About Quinoa Idli

Quinoa Idli is made by combining quinoa, rice, urad dal and fenugreek seeds. Quinoa adds nutrition and all the ingredients bind together well and makes the idli soft.

This idli batter is made by grinding quinoa and rice together, then mixing with ground urad dal and fenugreek seeds. This batter is to be fermented for 8 hours to rise and become fluffy. The idlis steam cook till they are done and comes out soft and spongy.

Fenugreek seeds helps the fermentation process, you soak and grind separately each ingredient to reach perfect consistency. The quinoa and rice batter id grind together till smooth. The urad dal and fenugreek batter ground till fine and smooth.

The fermentation takes 8 hours and the batter rises and becomes light. The texture becomes fluffy and spongy from fermentation. When you steam cook them they come out soft inside. The idlis stay light and not heavy like regular ones because of quinoa.

I love making idli batter using millets, and I prefer making these quinoa idli for breakfast as well as for dinner options.

Similar Recipes

• Tomato Quinoa Recipe
• Quinoa Dosa
• Quinoa Chocolate Cake
• Quinoa Kheer Recipe
• Quinoa Muffins Recipe

Quinoa Idli Ingredients

• Quinoa - I used quinoa as main ingredient. It replaces major portion of rice and adds nutrition.
• Idli rice - I used idli rice. It helps bind ingredients and make idlis fluffy.
• Urad dal - I used urad dal. It bring fluffiness and helps idlis rise during cooking.
• Fenugreek seeds - I used fenugreek seeds. They add flavour and help in fermentation process.
• Salt - I used salt to taste. Add based on your preference.

How to make Quinoa Idli Step by Step

1.Soak rice and quinoa together for at least 3-4 hours. Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 minutes for grinding.

2.Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 minutes.

3.Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.

4.Close with lid and set aside for 8 hours for fermenting.This is how the fermented batter will look after 5 hours. Mix well. The batter will be thick.

5.Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.

6.Steam cook for 10 minutes or until a spoon or inserted inserted into the idlis comes out clean with sticking. Then its done. Switch off. Remove the idli plates, dip a spoon in water.

7.Using the spoon remove the idlis. Transfer to hot box

Serve hot with chutney and sambar!

Expert Tips

• Soak properly - I soaked quinoa and rice together for 3 to 4 hours. Both should be soft enough to grind smooth.
• Grind smooth - I grind both batters till completely smooth. Add water slowly and only when batter stick to sides. Don't add too much water.
• Separate grinding - I grind quinoa-rice batter and urad dal-fenugreek batter separately. This helps each reach perfect consistency and texture.
• Ferment properly - I fermented for 8 hours in closed container. The batter will rise and become thick and fluffy.
• Grease idli plates - I greased plates with oil before pouring batter. This help idlis come out easily without sticking.
• Check doneness - I insert a spoon into idli after 10 minutes. If it comes out clean thats the right stage to stop cooking.

Serving and Storage

Serve this hot with sambar and chutney or idli podi. They taste best when freshly steamed. You can store leftovers in container at room temperature for one day. 

FAQS

1. Can I use regular rice?

Idli rice work best for fluffy texture. Regular rice might work but idlis does not come out as soft and fluffy.

2. What if batter does not ferment properly?

Make sure container is in warm place. Fermentation needs warm temperature to ferment properly. Try in warm corner or use oven light.

3. Can I reduce soaking time?

Soaking for 3 to 4 hours is minimum. Shorter soaking time make grinding difficult and batter not smooth.

4. How long can I keep the batter?

Fermented batter stays good for 2 to 3 days in refrigerator. After that it starts to spoil so better to make idlis fresh.

5. Can I make without fenugreek seeds?

You can skip fenugreek but it help fermentation. Without it fermentation might be slower so better to add.

If you have any more questions about this Quinoa Idli  Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Quinoa Idli  Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Quinoa Idli Recipe

Quinoa Idli is a healthier version of idli made with quinoa instead of rice for making idli. The idlis come out fluffy and light with nice texture. This quinoa idli can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.

Course dinner

Cuisine American, Indian

Keyword Dinner recipe, easy idli for beginners, healthy idli, Idli recipes, quinoa recipes, step by step idli, tiffin recipes

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Soaking & Fermenting Time 12 hours hours

Total Time 13 hours hours 5 minutes minutes

Servings 10 idlis

Calories 159kcal

Author Sharmilee J

Ingredients

• 1 ½ cups quinoa
• ½ cup idli rice
• ½ cup urad dal
• 1 teaspoon fenugreek
• salt as per taste

Instructions

• Soak rice and quinoa together for at least 3-4 hours.
• Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 minutes for grinding.
• Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 minutes.
• Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.
• Close with lid and set aside for 8 hours for fermenting. Mix well. The batter will be thick.
• Grease your idli plates with oil, take a ladle full of the batter and pour into the mould.
• Steam cook for 10 minutes or until a spoon or inserted inserted into the idlis comes out clean with sticking. Then its done. Switch off. Remove the idli plates, dip a spoon in water.
• Using the spoon remove the idlis. Transfer to hot box.
• Serve Quinoa Idli hot with chutney and sambar!

Notes

• Soak properly - I soaked quinoa and rice together for 3 to 4 hours. Both should be soft enough to grind smooth.
• Grind smooth - I grind both batters till completely smooth. Add water slowly and only when batter stick to sides. Don't add too much water.
• Separate grinding - I grind quinoa-rice batter and urad dal-fenugreek batter separately. This helps each reach perfect consistency and texture.
• Ferment properly - I fermented for 8 hours in closed container. The batter will rise and become thick and fluffy.
• Grease idli plates - I greased plates with oil before pouring batter. This help idlis come out easily without sticking.
• Check doneness - I insert a spoon into idli after 10 minutes. If it comes out clean thats the right stage to stop cooking.

Nutrition

Serving: 50g | Calories: 159kcal | Carbohydrates: 29g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 3mg | Potassium: 157mg | Fiber: 4g | Sugar: 0.01g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 2mg

The post Quinoa Idli Recipe appeared first on Sharmis Passions.

Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.

Podi idli is so tasty and a comforting food made with leftover idlis or mini idlis. I have always wondered how our elders turn even the leftovers to such tasty snack and avoid food wastage. So I have also stuck to this rule of no food wastage  as far as I can.

About Podi Idli

Podi is a spicy condiment made using lentils. Idli is steamed rice cakes. So idlis tossed in podi is popularly known as Podi Idli. It is a quick South Indian breakfast made using left over idlis. Later hotels started to fancy it using mini idlis.

I started making podi ever since mittu started eating idli podi. I usually make a simple version in dosa tawa itself. But later when I tasted in restaurants and seeing kids enjoy it now this is the version I am making and everyone at home is a fan of it.

The key to a perfect tasting podi idli is idlis should be firm and podi should be slightly coarse. You can refrigerate the idlis for a while to make it a bit firm so that they don't crumble while tossing.

I always use homemade idli podi as it tastes great and is less spicy. I always have a batch of homemade idli podi as we aren't big fans of store bought ones. Once I see the bottle nearing to finish I make a fresh batch and store.

Over the years I have made so many versions of idli podi but the one posted here is our staple. For a change I try different varieties but finally come to our family staple recipe.

Podi Idli Video

Podi Idli Ingredients

• Idli - You can use mini idli or big idlis cut into cubes. Make sure to refrigerate them for minimum 15 minutes before making podi idli.
• Onion - Sliced onion adds a crunch and taste to this dish so do not miss it.
• Oil - I always use gingelly oil for podi idli. But you can use any cooking oil too.
• Ghee - Ghee is added for flavour. You can skip it if you do not prefer.
• Mustard seeds - Mustard seeds is added to oil for tempering.
• Curry leaves - is added for flavour.
• Idli Podi - I always use homemade idli podi. But you can use store bought idli podi too make sure it is crunchy and slightly coarse.
• Salt - to taste and balance the flavours.

Similar Recipes

• Idli podi
• MTR Idli podi
• Kollu podi
• Ellu podi
• Curry leaves powder

How to make Podi Idli Step by Step

1.To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.

2.Add 1 small sprig curry leaves, let it splutter.

3.Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.

4.Saute until it turns transparent. Do not let it soften it should be slightly crunchy.

5.Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.

6.Add 1 ½ tablespoon ghee.

7.Give a quick mix.Toss in high flame and switch off.

Serve podi idli hot!

Expert Tips

• Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
• Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
• Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
• Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
• Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.

Serving and Storage

Serve podi idli hot or warm for the best taste. Enjoy it as a breakfast, snack, or light dinner. It also tastes delicious with a cup of filter coffee or masala chai. Garnish with fresh coriander leaves and a drizzle of ghee for extra flavour.

FAQS

1. Can I use leftover idlis?

Yes. Leftover or a day-old idlis works very well because they hold their shape and absorb the podi without becoming mushy.

2. Can I make podi idli for lunch boxes?

Yes. Podi idli is a great lunch box recipe because it stays great and flavorful even after cooling.

3. Why is my podi idli dry?

It means there wasn't enough oil or ghee, or too much podi was used. Add a little more sesame oil or ghee and toss again for a better coating and to avoid drying.

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season Iron Tawa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Podi Idli Recipe (Podi Mini Idli)

Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.

Course Breakfast, Snack

Cuisine Indian

Keyword chilli idli, chilli idly, easy idli for beginners, healthy idli, how to make chilli idli, how to make idli chaat, how to make idli fingers, how to make masala idli, how to make podi idli, idli milagai podi, idli podi recipe, Idli recipes, snack recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 206kcal

Author Sharmilee J

Ingredients

• 30 mini idli
• 1 medium sized onion
• 1 tablespoon oil
• 1 ½ tablespoon ghee
• ½ teaspoon mustard seeds
• 1 small sprig curry leaves
• 2 tablespoon idli podi
• salt to taste

Instructions

• To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.
• Add 1 small sprig curry leaves, let it splutter.
• Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.
• Saute until it turns transparent. Do not let it soften it should be slightly crunchy.
• Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.
• Add 1 ½ tablespoon ghee.
• Give a quick mix.Toss in high flame and switch off.
• Serve podi idli hot!

Video

Notes

• Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
• Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
• Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
• Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
• Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.

Nutrition

Serving: 150g | Calories: 206kcal | Carbohydrates: 8g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 45mg | Potassium: 86mg | Fiber: 2g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 24mg | Calcium: 19mg | Iron: 0.2mg

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