quinoa Idli
User Reviews
4.8
quinoa Idli
Description
This quinoa idli recipe uses white organic quinoa combined with urad dal, flattened rice flakes (poha), and fenugreek seeds soaked and blended with salt and water into a smooth batter. The batter is fermented in an Instant Pot yogurt setting or a warm place, producing a naturally sour and airy leavening effect that yields fluffy idlis.
Before steaming, idli molds are greased with ghee or oil to prevent sticking. Steam cooking in an Instant Pot or stovetop steamer for about 20 minutes produces soft, spongy idlis with mild nutty and tangy flavors from the quinoa and fermentation. The dish benefits from a light texture and gentle flavor, making it suitable with various chutneys and sambar.
The recipe notes provide guidance for steaming alternatives and tips for vegan variations using oil instead of ghee. Additionally, the batter can serve as a base for thick savory pancakes (uttapam) with added vegetables for variety.
Ensuring proper fermentation time and well-greased molds are key steps. Water heating during steaming, careful cooking without pressure sealing, and testing doneness by a toothpick help achieve the characteristic soft texture.
Ingredients
- 1 cup quinoa white organic
- 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
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.
Notes
- Steam idlis in a stovetop pressure cooker or steamer by placing idli stand inside with 1.5 cups simmering water; remove the whistle for pressure cooker steaming.
- Grease idli molds well with ghee or oil to ease removal, substituting oil for vegan versions.
- Cooking with the pressure valve in venting position helps achieve fluffy texture.
- Check doneness with a toothpick inserted in the center; it should come out clean.
- Keep water simmering during steaming to maintain consistent steam.
- Leftover batter makes thick uttapam pancakes when mixed with chopped onions, chilies, and cilantro.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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