Ingredients
- Quinoa: 1/2 cup
- Semolina (rava): 1/2 cup
- Yogurt: 1/2 cup
- Water: as needed (to adjust batter consistency)
- Eno fruit salt: 1/2 tsp
- Mustard seeds: 1/2 tsp
- Curry leaves: 5-6 (chopped)
- Green chili: 1 (finely chopped)
- Ginger: 1/2 tsp (grated)
- Salt: to taste
- Oil: 1 tsp (for greasing)
Preparation
Rinse quinoa thoroughly and soak in water for 3-4 hours.
Grind the soaked quinoa into a coarse paste. Combine it with semolina, yogurt, and salt. Mix well.
Add enough water to achieve a thick batter consistency. Let it rest for 20-30 minutes.
In a small pan, heat oil. Add mustard seeds, curry leaves, green chili, and ginger. Sauté for a minute, then mix this tempering into the batter.
Just before steaming, add eno fruit salt and mix gently.
Grease idli molds with a little oil and pour the batter into them.
Steam in an idli steamer for 10-12 minutes, or until a toothpick inserted into the idlis comes out clean.
Remove from the steamer, let cool slightly, and demold the idlis.
Servings: Makes 8-10 idlis (2-3 servings)
Notes
- Serve hot with chutney or sambar for a complete meal.
- You can add finely chopped vegetables like carrots or spinach to the batter for extra nutrition.
