Spongy Quinoa Idli

By: Admin Date: 10-May 2020 Reading Time: 4 Mins

Spongy Quinoa Idli is a modern twist on the traditional South Indian idli, incorporating nutrient-dense quinoa for added health benefits. This recipe starts with soaking quinoa and urad dal, which are then blended into a smooth batter and left to ferment. The fermentation process is crucial for achieving the idlis’ signature light and airy texture. The result is a soft, fluffy idli with a slightly nutty flavor from the quinoa, perfect for a wholesome breakfast or snack.

For a Serving Size of Two:

Ingredients:

60 grams quinoa, soaked for 6-8 hours
1/2 cup urad dal, soaked for 6-8 hours
1/4 teaspoon fenugreek seeds (soaked with urad dal)
1/2 teaspoon salt
Water as needed

Procedure:

Drain the soaked quinoa and urad dal. Rinse them under cold water.
In a blender or food processor, grind the quinoa and urad dal together into a smooth batter. You may need to add a bit of water to achieve a smooth consistency. The batter should be thick but pourable.
Transfer the batter to a large bowl and cover it with a cloth. Allow it to ferment in a warm place for about 8-12 hours or overnight. Fermentation helps develop the flavor and sponginess of the idlis.
Grease the idli molds with a small amount of oil or use a non-stick spray.
Pour the batter into the greased idli molds, filling each mold about 3/4 full. Place the molds in the steamer and steam for about 10-15 minutes, or until a toothpick inserted into the center comes out clean.
Let the idlis cool slightly before removing them from the molds.
Serve warm with coconut chutney and a big bowl of sambhar.

Nutritional Benefits:

Spongy Quinoa Idli offers several health benefits. Quinoa is a good protein source, making it an excellent addition to a vegetarian or vegan diet. It is also rich in fiber, vitamins, and minerals such as magnesium and phosphorus.
Urad dal adds extra protein and iron, while the fermentation process enhances the bioavailability of nutrients and makes the idlis easier to digest.
Fermented foods like these idlis support gut health by promoting beneficial bacteria. Additionally, this recipe is lower in glycemic index compared to traditional idlis, making it a good choice for those managing blood sugar levels.
Serving these idlis with coconut chutney and sambhar adds even more nutrients and flavor, making for a balanced and satisfying meal.

Nutritional Information: