March 11, 2012

Quinoa Idly (Gluten-free)

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A huge bag of Quinoa in my pantry prompted me to try out this Idly. I have used it in place of white rice in other recipes, but this one is by far the best. If you are used to regular idlies, then this may take some time getting used to since it has a distinct and strong earthy taste with a hint of sweetness. Some kind of chutney or Idly chilly powder to go along with it is highly recommended.
Quinoa is gluten-free, has a low glycemic index and is a good source of protein for vegetarians, thus making this a perfect healthy food.

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Quinoa Idly

Ingredients:

Quinoa - 3 cups
Urad Dal - 1 cup
Fenugreek seeds - 1/2 tsp
Salt - To taste
Water - To grind

Method:

Wash the quinoa well, say 4 to 5 times. Soak in water for about 6 hours or overnight.
Wash Urad Dal and soak in water for 6 hours or overnight along with the fenugreek seeds. Do not close either of them.

Grind both separately using a blender or a wet grinder. I used a blender since I was experimenting and had only a small quantity to work with. Then mix both together and add salt.
Let it sit covered in a warm place and allow to ferment. It would take anywhere from 8 hours to 12 hours depending on the climate. Warmer climate ferments the batter very quickly. But in a place like mine it took 12-14 hours.

Then grease idly plates and steam in a pressure cooker for about 10 min.
Scoop out the idlies and enjoy with some chutney, sambar or some "Idly molagai podi."

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18 comments:

  1. The idly looks great Anu! I've been trying to use quinoa as much as I can, going to try these right away :)

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  2. Delicious and looking idlis.

    Deepa
    Hamaree Rasoi

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  3. Quinoa on idlies. Wow! how creative we can get. Booked marked will try them.

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  4. stumbled onto your blog and just wanted to leave you a little blog luv! def looks yummy!!

    http://infinitelifefitness.com
    http://mscomposure.blogspot.com

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  5. oh my god this is awesome dear

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  6. they look so lovely ....anu

    anu i have a quick question :regarding chocolate pistachio rolls i have frozen khova do u want me to use it pls let me know

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    Replies
    1. @Anon - I have replied here, pls redirect
      http://mixtomatch.blogspot.com/2008/06/chocolate-pistachio-roll.html?showComment=1331769554263#c7453276766020567569

      Delete
  7. Awsome What an accurate receipe and a clear explanation to it. organised cooking. Nasar na lage. Keep itup . Kavi- March17-2012,12.30pm

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  8. Hey Anu! 1st time here.. I love your simple recipes! This is is so innovative! :) And beautiful photographs too.
    Edible Entertainment

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  9. wow..very innovative and healthy idly..bookmarked it..will try it out soon..

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  10. First time here!
    The idlis look very soft..and with quinoa you have made it. Great idea!

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  11. Sweet! Thanks for putting this together.

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  12. Hmmm nice one.. will try this soon

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  13. AnonymousJune 03, 2012

    Hi,
    Wonderful, innovative and healthy recipe!
    I just wanted to know if the idli texture is just like the regular idlis or are they a little sticky.
    Thanks ,
    Pbhat.

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  14. Sweet! Thanks for putting this together.
    <a href="http://www.bombaytalkusa.com/”>South Indian food</a>

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  15. Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop:

    http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-14-baklava.html



    I hope you can make it!

    Cheers,

    Kathy Shea Mormino

    The Chicken Chick

    ReplyDelete
  16. Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop:

    http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-14-baklava.html



    I hope you can make it!

    Cheers,

    Kathy Shea Mormino

    The Chicken Chick

    ReplyDelete

Thank you for taking the time to comment on this post. I will try to respond to queries as soon as I can. If I miss anything that needs to be addressed... please feel free to ping me again.
Happy cooking/baking or whatever it is you are doing in the kitchen! :)