March 11, 2012
Quinoa Idly (Gluten-free)
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.
Quinoa - 3 cups
Urad Dal - 1 cup
Fenugreek seeds - 1/2 tsp
Salt - To taste
Water - To grind
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."