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quinoa Idli
4.8 from 93 votes

quinoa Idli

Quinoa Idli is a steamed savory cake made from a fermented batter of quinoa, urad dal, poha, and fenugreek seeds. The batter is blended to a smooth consistency, fermented, then steamed until soft and fluffy. Ghee or oil is used to grease the idli molds ensuring the cakes release easily. This gluten-free dish offers a light texture ideal for breakfast or snacks.

Prep Time
20 mins
Cook Time
30 mins
Soaking + Fermenting
16 hrs
Total Time
16 hrs 45 mins
Servings: idli's
Calories: 294 kcal
Course: Breakfast, Lunch, Dinner, Brunch
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Drain out all the water and add to a blender and blend with salt & water. The idli batter consistency will be like pancake batter.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 1 idli's

Amount Per Serving

Calories 294

% 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.