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Quinoa Idly

Quinoa Idly

Ingredients  Ingredients

Gives 20 idlis

Quinoa 1 1/2 cups
Urad dal 1/2 cup
Watermelon pith 1/2 cup
Fenugreek seeds 1/2 tsp
Salt to taste
Oil for greasing the mold

Tempering
Oil 1/2 tbsp
Mustard seeds 1 tsp
Curry leaves 1 sprig
Whole red chilli 2

Method  Method

Wash and soak quinoa for 8 hours
Wash and soak Urad dal with fenugreek seeds for 3 hours. 
Grind quinoa, Urad dal, and watermelon pith into a slightly coarse paste. 
Use water as required. I used one cup of water. 
Mix in salt and leave it overnight to ferment. 
In the morning, grease the idli mold with oil. 
In a small pan, heat 1/2 tbsp oil, add in mustard seeds, curry leaves and whole red chili broken into pieces. 
Pour this Tempering, over the idli mix. 
Bring some water to boil in a cooker or Idli cooker. 
Pour one ladle into each cavity of Idli stand. 
Keep the stand in the cooker or idli cooker. 
Steam for 20-25 minutes. 
Remove the stand, separate the plates. 
Let these cool a bit then using a knife or back of a spoon, remove the idlies, one by one. 
Serve them hot with coconut chutney and tomato chutney.

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