Healthy Quinoa Idli with Basic Home Fermentation Tips
Servings Prep Time
20Idlis 30minutes
Cook Time Passive Time
20minutes 24 hours
Servings Prep Time
20Idlis 30minutes
Cook Time Passive Time
20minutes 24 hours
Ingredients
For the Coriander coconut chutney
Instructions
  1. Place the rice, quinoa and urad dal in a large bowl and pour over warm water to completely cover the lentils and grains. Cover and leave on kitchen counter top for 7-12 hours.
  2. Once soaked, drain and rinse thoroughly. Place in blender along with salt and 2 cups of water (use same size cup which you used to measure the grains and lentils). Blend till there are no bits and the batter is thick and smooth.
  3. Pour in a bowl and cover loosely. Leave to ferment overnight following the instructions mentioned above to ensure perfect fermentation depending on the weather in your city.
  4. Once fermented-sour smell and doubled in size. Mix it lightly. Pour water into your idli steamer or regular steamer or cooker and place on high flame. In the meanwhile grease your idli trays lightly with coconut oil or grease your shallow heat proof cups if you have no idli moulds. Using a ladle spoon a ladleful of the idli batter into the greased moulds.
  5. Make sure the water in the steamer is steaming before placing the idli trays or cups into the steamer. Keep the flame on high and steam for 18-20 minutes. Make sure the water in the steamer does not run out.
  6. Turn off the heat and leave it to cool and set for 20 minutes. If you leave it to completely cool then even easier to unfold the idlis. Then using a spoon, gently scrape out the idli from its mould and place face down in a bowl. Reheat if it has gone cold and serve hot with green coriander chutney.
For the coriander coconut chutney
  1. While the idli is steaming, thoroughly wash the coriander. Grate or chop the fresh coconut into pieces. Add the coriander, coconut, roasted chana dal or chickpea flour, salt, coconut sugar and green child (optional) in a blender and blend till smooth. Check for seasoning and place in a bowl.
  2. If you want to temper the chutney, then heat a tsp of the coconut oil and add the mustard seeds. When it starts popping add the torn curry leaves and dried red chilli and stir till the curry leaves are crisp. Pour immediately over the chutney. You can skip this step if you want to.