I love having various quinoa recipes whether its a salad , as crisps or having it with any curry. I try to incorporate this along with many other type of millets in every day meals. Another great way of using quinoa is making a spongy quinoa idli or dosa much like the regular idli batter. It is a perfect meal for those who want to keep trying new recipes for weight loss. Homemade quinoa idli is a breakfast option which is made with quinoa instead of rice. It has gained popularity due to its health benefits.
Quinoa is great for those who wanted to increase their iron content. You can use this ladleful of batter to make Soft idlis and dosas. It is a favorite breakfast for many, of us who love South Indian food. Its healthy and tasty. Traditional idli dosa batter is made by fermenting cup of white rice ( idli rice or sona masuri rice) along with urad dal in 3:1 ratio. This cannot be eaten by those who have diabetes. Making a gluten-free quinoa idli helps even those watching sugar enjoy this healthy breakfast. If you want to learn more about millets, refer to our glossary on millets.
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Equipment
- Large bowl
- High speed blender/ wet grinder
- idli cooker / idli Steamer with idli mould / instant pot
- Flat pan/iron pan & thin metal spatula for instant quinoa dosa recipe
Ingredients:
In order to make quinoa idlis, here are the main ingredients that you will need. These include
- quinoa
- urad dal (black gram lentils)
- salt
- fenugreek seeds / methi seeds (optional)
Refer to the recipe card for details.
Instructions:
Here are the step by step recipe instructions:
- Soak quinoa, methi dana and urad dal in water
2. Drain the excess water after soaking,Use a strong mixer grinder to blend with fresh water into a smooth paste. I use the same amount of water as that of quinoa . So if you used 1 cup quinoa, use 1 cup of water.
3. We need to achieve the ideal batter consistency to get the perfect idli.
In order to achieve the fermentation process, it is necessary to place the batter in a warm location, particularly in colder climates, and let it ferment overnight. You can put a sweater over the vessel containing batter if you stay in a cold climate. This will enable early fermentation.
4. Once the batter is fermented,its ready for use.
5. In order to achieve perfectly shaped idlis, fill the idli moulds or plates at optimum level. If you over fill it, the batter will not form a perfect shape but will spill over.
Steam these idlis for 15 minutes or until done. Serve with idli podi or coconut chutney.
Top tip: Always let idli cool on the plate before you remove it from the idli plate else it does not come out in perfect shape.
Variations : Quinoa dosa
You can make quinoa dosa with the same batter in a dosa pan. I prefer to add little water to the batter before I use it for the dosa. Pour ladle of the batter in the center of the pan and spread it in a large circle. Sprinkle some oil on top and cover it with a lid. Let it cook until it can be removed gently with a flat spatula. Flip and cook on the other side.
Quinoa dosa can be served with a potato masala like a regular masala dosa and hot sambar, tomato chutney or coconut chutney.
Related recipes
spongy quinoa idli recipe | quinoa dosa batter recipe
Equipment
- Vitamix or any mixer grinder or wet grinder
- idli cooker / Steamer with idli stand
Ingredients
For Idli/dosa batter
- ⅓ cup black lentils without skin urad dal
- 1 cup quinoa white quinoa for white idli
- ½ teaspoon fenugreek seeds methi dana (optional)
- Salt as per taste
- 1 cup water
Instructions
- Wash and soak urad dal(with methi dana) and quinoa seeds in a bowl with enough amount of water overnight or 4-6 hours
- Blend quinoa with urad dal ,water and salt in a mixer (this takes around 40-50 seconds in a vitamix blender) once its nearly done,
- You may blend the above in 2 or more batches depending on the capacity of the mixer.
- To make idli,keep the batter aside to ferment overnight in a warm place.(refer notes)
To make idli
- Grease idli pans with butter/ghee/oil if vegan, poul a ladle of batter in the pan.
- move the idli rack into a steamer and steam for atleast 12-15 minutes.
To make ragi dosa
- You can use fresh batter that is not fermented or use the fermented batter.
- In a bowl take some amount of batter and add some water to get a thin pouring consistency.You may add salt if required
- Once its medium hot,add a ladle of batter and spread it evenly.Add little oil on the edges.
- Let it cook for few minutes ,until rawness dissapear.Optionally flip it and cook on the other side for few mins.
- Using a spatula,take out the dosa.
- Sprinkle some water and repeat for the remaining fermented batter.
Notes
Nutrition
Substitutions
- You can also use a wet grinder instead of mixer grinder. By utilizing a wet grinder, you can guarantee the creation of a thick and smooth batter, which ultimately results in the production of of soft, spongy and perfect idlis with fluffy texture.
- If you do not have white quinoa you may use tri-colour quinoa.
- You can add ½ cup quinoa to ½ cup rice while cooking in an open pot. Drain water in a sieve and run it through cold water before you consume. You can also add quinoa while making salads like parsley salad, kale salad and pulav recipes like hariyali pulao.
- In case you don't have idli mold or idli plates, you can steam them in plates with a thick rim or tiffin boxes.
- Some people like to add pinch of citric acid or fruit salt or eno salt while steaming idlis.
Top tip:
- You can add ½ cup quinoa to ½ cup rice while cooking in an open pot. Drain water in a sieve and run it through cold water before you consume. This way you can increase protein in life. You can also add quinoa while making salads like parsley salad, kale salad and pulav recipes like hariyali pulao.
Storage
Fermented batter can be refrigerated for 2-3 days.However I have found that idlis come out best with fresh batter, with cold batter its better to make dosa. until you are ready to eat. It tastes great as fried idli too. Use our regular air fryer fried idli to see how you could make it.
FAQ
Salads are a great way to use it. You can stuff it in squash or sweet potatoes. You can also serve it in wraps and serve it with soup.
Helps reduce Inflammation.
Helps regulate Blood Sugar.
May Smooth Digestion.
May help lower cholesterol.
People with Celiac Disease can eat it.
Good in Iron and helps avoid anemia.
Conclusion
Fluffy quinoa idli with your favorite choice of chutney is perfect for a healthy meal.It is an excellent addition to the breakfast menu of South Indian households. Serve quioa idli with dips you like. You may serve it with a dollop of peanut chutney, coconut chutney, tomato chutney, or spicy chutney. Next time you are craving South Indian food, try making a batch of idlis with ragi, quinoa or jowar instant of rava idli and normal idli. You will be surprised at the results.
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