quinoa Idli
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4.8
93 reviews
Excellent
quinoa Idli
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Soft and fluffy idli get a delightful twist with organic quinoa. These perfect little pillows are great for scooping up coconut chutney or soaking in a delicious, steamy bowl of sambar.
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Ingredients
- 1 cup white organic quinoa
- ⅓ cup urad dal
- ½ cup poha falttened rice flakes
- ¾ teaspoon fenugreek seeds
- ½ cup water for blending
- 1½ teaspoons kosher salt
- 1 tablespoon ghee
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Instructions
- Rinse the quinoa 2 to 3 times. Add poha & lentils and rinse again. Drain out the water and then soak with 3 cups of water for 6 to 8 hours.
- Drain out all the water and add to a blender and blend with salt & water. The idli batter consistency will be like pancake batter.
- Add the idli batter to the Instant Pot insert. Set the Instant Pot to Yogurt(normal mode) for 8 hours. Place a non-locking lid on the Instant Pot as you do not need any pressure to be built. Depending on the temperature in your kitchen you may need to ferment it anywhere between 8 to 12 hours. If you do not have an Instant Pot, simply place the batter container in a warm place or inside the oven with lights on.
- Evenly spread 2 to 3 drops of ghee or oil to the idli mold plates and grease it well. Then pour the batter in each section, about ¼ cup to ⅓ cup depending on the size of your idli plate. Stack the plates and get the idli stand ready. Add 1 cup of water to the Instant Pot insert and heat it on sauté mode. Once the water gets hot and starts to steam, place the idli stand inside the Instant Pot. Close the lid with the pressure valve to venting. Press the steam option and set an EXTERNAL timer for 15 minutes. NOTE: The Instant Pot timer does not work with the pressure release valve to venting so make sure to set an external timer.
- Once the timer goes off, press the Cancel button on the Instant Pot and allow a 10-minute natural pressure release. Then open the lid and carefully take out the Idli stand. Separate each plate and allow to cool down for 5 mins. Then run a butter knife carefully from under each idli and remove the idlis.
- Enjoy hot with some coconut chutney or cilantro chutney and sambar. I have a super easy and delicious sambar recipe in The Essential Indian Instant Pot Cookbook.
Equipments used:
Notes
- How to steam using a stovetop pressure cooker or steamer
- To make vegan quinoa idli simply use neutral oil instead of ghee to grease the idli mold
- Make sure to grease the idli mold well with ghee or oil so that the idli can be removed easily
- To make fluffy and airy idli, it's important to cook it with the pressure release valve to venting
- Have water heating in the Instant Pot when you place the idli stand and start cooking
- You can also use this batter to make thick pancake-like uttapam. Simple stir in finely chopped onions, green chili, cilantro, etc to the batter and make the savory protein-packed pancakes
- Bring one and a half cups of water to a gentle simmer in the steamer pot or pressure cooker
- Place the Idli stand inside. Place the lid on top for teh steamer and if you are using stovetop pressure cooker take the whistle out.
- Cook for 20 minutes on medium heat.
- Check for the doneness using a toothpick, making sure that it comes out clean from the middle of the idli
- Turn the heat off and take out the idli stand after 10 minutes.
Nutrition Information
Show Details
Calories
294kcal
(15%)
Carbohydrates
55g
(18%)
Protein
12g
(24%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
878mg
(37%)
Potassium
266mg
(8%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1idli's
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 55g | 18% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 878mg | 37% |
| Potassium | 266mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
93 reviews
Excellent
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