How to make Quinoa Idli
Here is my recipe with step-by-step photos to show how to make quinoa idli Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Many of you asked if the same batter can be used to make idli, and my answer was no because to make soft and airy idli you need fermented idli batter. And since I know you guys are looking for more quinoa recipes, I have the best quinoa idli recipe here for you!!
Organic white Quinoa – I recommend buying organic quinoa from Costco. Although it is pre-washed I highly recommend washing it at least 3 times. Place the quinoa in a fine-mesh strainer and rinse it under cold running water for a few minutes to remove the bitter smell and taste Poha – Flattened rice that makes fluffy soft idli. Urad Dal – Adds the traditional earthy dosa taste and a creamy texture. Fenugreek Seeds - Optional, but recommended as “methi dana” help with the fermentation process.
Step 1 – Soaking & blending
Rinse the quinoa, poha, lentils & fenugreek seeds. Drain out the water and then soak with 3 cups of water for 6 to 8 hours. Drain out all the water, add to the blender, add salt, and water, and blend until smooth (photos 1 - 4).
Step 2: Fermenting
Add the batter to the Instant Pot insert. Set the Instant Pot to Yogurt(normal mode) for 8 hours. Place a non-locking lid on the Instant Pot as you do not need any pressure to be built. Depending on the temperature in your kitchen you may need to ferment it anywhere between 8 to 12 hours (photos 5-6). Note: If you do not have an Instant Pot, simply place the batter container in a warm place or inside the oven with lights on.
Step 3: Steaming
Evenly spread 2 to 3 drops of ghee or oil to the idli mold plates and grease them well. Then pour the batter in each section, about ¼ cup to ⅓ cup depending on the size of your idli plate. Stack the plates and get the idli stand ready. Add 1 cup of water to the Instant Pot insert and heat it on sauté mode. Once the water gets hot and starts to steam, place the idli stand inside the Instant Pot. Close the lid with the pressure valve to venting. Press the steam option and set an EXTERNAL timer for 15 minutes. NOTE: The Instant Pot timer does not work with the pressure release valve to venting so make sure to set an external timer (photos 7 - 10).
Step 4: Removing
Once the timer goes off, press Cancel on the instant pot and allow a 10-minute natural pressure release. Open the lid and carefully take out the Idli stand. Separate each plate and allow it to cool down for 5 mins. Run a butter knife carefully from under each idli and remove the idlis (photos 11 - 14).
Serving
Enjoy hot idli with coconut chutney or cilantro chutney and sambar. I have a super easy and delicious sambar recipe in The Essential Indian Instant Pot Cookbook. To make a perfect meal serve with a sweet and tangy mango lassi, cooling ginger lemonade, or refreshing watermelon juice!
How To Store Quinoa Idli and Batter
Fermented Idli batter can be refrigerated in an airtight container for up to 5 days Leftover cooked idlis can also be refrigerated for up to 5 days. To reheat place the idlis in a microwave-safe dish covered with a wet paper towel and microwave for a short amount of time. Or re-steam in the Instant Pot for 5 minutes in an oven-safe container.
More South Indian Recipes You’ll Love
Quinoa Dosa Rice & Lentil Idli Ven Pongal Bisi Bele Bhath Curd Rice Veg Kurma Moringa Lentils
Recipe
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