Quinoa idli/ Instant quinoa idli/ Gluten free quinoa idli

Quinoa idli/ Instant quinoa idli/ Gluten free quinoa idli 

Quinoa idli is gluten free, nutritious and wholesome meal in itself. These are instant quinoa idli's which require no fermentation. These are healthy, low carb and protein rich idli's. These soft, spongy and wholesome idli's can be served in breakfast or mid day meal. These super grain idli's are prepared by mixing quinoa flour and  oats flour with curd, water, spices and then steamed in idli cooker. 

Quick tip - 

1. Adjust spices according to taste.

2. For Quinoa flour -

I have used pre-rinsed quinoa. Incase 'quinoa' is not pre-rinsed then rinse quinoa with water and sun-dry it completely. Then dry roast it in a wok. Let it cool. Grind it. Powder quinoa/ quinoa flour is ready.

3. For Oats flour - dry roast oats. Let it cool completely. Grind it to a fine powder. Oats flour is ready.

4. Tempering is optional. But adding tempering to idli batter makes idli more flavourful. 

5. If required add a teaspoon of water. Not more than that. Idli batter should be of dropping consistency. 

 Ingredients -

1 cup quinoa flour

1/2 cup oats flour

1 cup curd

3/4 cup water

To taste salt

1/2 tsp sambhar masala

1/2 tsp baking soda 

For tempering -

2 tbsp mustard oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 tsp white urad dal

1/2 tsp grated ginger

1 tsp green chilli paste 

Method -

1. Add quinoa flour, oats flour, salt and curd and mix well. 

2. Add water and mix well. There should be no lumps. 

3. Heat oil in a wok. Add cumin seeds,  mustard seeds, urad dal, ginger and green chilli paste. Let it saute for few seconds. Switch off the flame. Tempering is ready.

4. Mix tempering in the idli batter. Keep aside for 30 minutes. 

5. Mix well.

6. Add sambhar masala and mix. 

7. The batter consistency should be thick but dropping. 

8. Add baking soda and mix well.

9. If needed add a teaspoon of water and mix.

10. Add spoonful of batter in the greased idli moulds. 

11. Place moulds in the idli cooker and steam for 10-12 minutes on high flame. Switch off the flame. Let it cool a bit. 

12. Take out the idli moulds from the idli cooker. 

13. De-mould idli's.

14. Quinoa idli is ready. 

15. Transfer to a serving plate/ bowl. 

16. Serve hot with sambhar and coconut chutney. 

Cook, Click & Post before you have a toast!