Quinoa Idli (Instant Version)

          I like to start my day with this super healthy and yummy breakfast of Quinoa Idli with my favorite coconut chutney and sambar. So if you are looking to introduce your family to a nutritious meal, then Quinoa Idli is highly recommended. 

          This is an instant version where there is no soaking or fermenting required. It was my first try and they came out very soft and fluffy. So check out a simple step by step pictorial recipe to prepare it.

           This wonder grain contains dietary fibre, iron and protein and makes for a wholesome first meal of the day. 


            Moreover, you can serve them in a jiffy to your loved ones. They can also be enjoyed anytime of the day and can be packed for a lunch box meal too.

• 1 cup quinoa, powdered
• 1/2 cup semolina
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• 1 tsp. urad dal (split black gram)
• 1 tsp. grated ginger
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 2 tbsp. coriander leaves, chopped
• 1 tsp. flaxseeds (opt) 
• salt to taste
• 1 cup yoghurt
• water as required
• 1/2 tsp. oil to grease the idli moulds
• sambar & chutney to serve

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds and urad dal. Saute for a few seconds. 

          Add the green chilies, curry leaves and ginger. Saute for a few seconds and then add all the dry spices and mix well. Now add the semolina and continue to saute for two minutes. 

          Then add the powdered quinoa and saute for 1-2 minutes. Switch off the flame and add the coriander leaves and flaxseed. Keep aside to cool.

          Add the yoghurt and required quantity of water to make a batter. Keep aside for 15 minutes. Add more water to make a thick, but pourable batter. 

          Spoon them into greased idli moulds and steam for 15-20 minutes. When it has cooled down slightly, demould and serve them hot with coconut chutney and sambar for a healthy and a wholesome breakfast.

                      The ground quinoa.

                      Heat oil & temper with mustard seeds. After it stops spluttering, add 
                      cumin seeds & urad dal. Saute for a few seconds. 

                     Add green chilies, curry leaves & ginger. Saute for a few seconds.

                      Then add all the dry spices & mix well.

                       Add semolina & continue to saute for two minutes. 

                     Add powdered quinoa & saute for 1-2 minutes. Switch off flame.

                       Add coriander leaves & flax seed. Keep aside to cool.

                      Add yoghurt & some water to make a batter. Keep aside for 15 minutes.
                      Add more water to make a thick, but pourable batter. 

                       Spoon them into greased idli moulds & steam for 15-20 minutes. 

                       When it has cooled down slightly, demould them.

                       Serve them hot with coconut chutney and sambar for a healthy and a 
                       wholesome breakfast.