QUINOA OATS IDLI
INGREDIENTS
- ½ cup Quinoa
- ½ cup Oats Rolled
- 1 tbspn Sooji Semolina
- Buttermilk-100-150ml
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 Ginger " piece , finely grated
- 1 tsp Chana dal
- 1 tsp Urad dal
- ¼ tsp Asafoetida (Hing)
- 7 ~ 8 Curry leaves , finely chopped
- 3 tbsps Cilantro ,coriander leaves, finely chopped
- 1 Carrots Medium , grated
- ½ cup Green peas
- ½ tsp Baking Soda/1/2 tspn Eno fruit salt
- To taste Salt
INSTRUCTIONS
- Coarsely grind oats and quinoa and keep ready.
- Heat oil in a pan, add mustard seeds, cumin seeds, chana dal and urad dal. Once the seeds start to splutter, add ginger, green chilies and curry leaves, cook for about 1 minute.
- Stir in oats, quinoa and sooji. Cook on low flame until lightly toasted and fragrant. Remove into a mixing bowl and cool slightly.
- Next add the grated carrot, green peas, cilantro, buttermilk and salt. Mix well and set aside for about 10 minutes.
- The mixture gets quite thick, so add a little bit more buttermilk or water to thin out the batter to get to idli batter-like consistency. Stir in the baking soda and enojust before making the idlis.
- Lightly grease the idlimould and divide the batter evenly among the idli plates. Steam for 12~15 minutes in a pressure cooker (without whistle) or in a steamer. Turn off the heat and let rest for at least 10 minutes for the idlis to cook completely.
- Serve hot with your favorite chutney.
Another way to make idli with natural fermatation :
Soak quiona seeds & urad dal separately for 6 to 8 hours, & then grind it to make batter; add 100gm curd in it, then keep the batter aside for overnight for fermentation process. And then You can use it in the morning
