Quinoa Masala Idli

Instant Quinoa Idli on a plate with chutney

5 from 1 vote

Make dinner delicious than ever with soft and spongy Quinoa Idlis that pair perfectly with a steamy bowl of Sambar and coconut chutney on the side. Packed with the goodness of quinoa, this Quinoa Masala Idli is a delightful twist to the traditional rice idli and a more nutritious one!

Prep: 10

Cook: 15

Rest: 10

Total: 35

Course: Breakfast, Snacks And Appetizers

Cuisine: Indian

Servings:

Calories: 97kcal

Author: Ruchi

Ingredients

1 cup Quinoa (pre-washed) measured after grinding
2 tablespoons Oil
¼ teaspoon Mustard seeds
1¼ teaspoons Skinned and split urad dal Pre-washed
1 small Green chili diced
5 - 6 - Curry leaves
¼ cup Red Bell pepper diced
½ cup Sooji (Semolina)
½ teaspoon Sugar
¼ teaspoon Roasted Cumin seeds
- - Salt to taste
1 cup Yogurt
¾ cup Water + 2 tablespoons extra
½ teaspoon Eno or baking soda
1½ tablespoons Oil to grease the idli molds

US Customary - Metric

Instructions

Transfer the quinoa grains to a spice grinder or a high-powered blender.
Grind the quinoa on high for 1 minute into a smooth, fine, powdery consistency. Quinoa should be fine in texture but gritty like fine semolina.
Heat oil in a pan, add mustard seeds.
As it starts to crackle at split urad dal. Sauté for a few seconds.
Add green chilies and curry leaves.
Finally, add sooji and bell peppers to the pan.
Mix and sauté the mixture for a minute. Take it off the flame and allow this mixture to cool.
Transfer the quinoa flour to a large mixing bowl.
Add salt, sugar, and roasted cumin powder to the bowl.
Add the tempering to the bowl. Mix it well.
Add yogurt to this mixture.
Mix everything together.
Slowly and gradually pour batter into this mix.
Prepare a lump-free batter.
Cover and let the batter rest for 10 minutes.
After 10 minutes, whisk the batter again. Add eno and whisk it well.
The batter should be of thick dropping consistency.
Start by greasing your ildi molds. Spoon the batter in idli molds.
Turn the Instant Pot ON. Press the “Saute” button. Place the idli mold inside the insert.
Cover the Instant pot insert with a glass lid. Steam the Instant rice idli for 10 minutes or until the toothpick inserted, comes out clean.
Remove the idlis from the insert. Let the rice idlis cool completely. Now, run a knife all around idlis, and they will pop right out of their molds. Repeat the process with the rest of the batter.
Soft and fluffy idlis are ready. Serve hot with Sambar and coconut chutney.

Notes

Frequently Asked Questions

Is Quinoa better than rice?

Quinoa has more nutritional value than white rice. It has twice the protein of white rice and is lower in calories and carbohydrates. It is a healthier option as it is high in fiber and contains numerous minerals and antioxidants.

Why are my Idlis sticky?

If the rawa is not roasted well or if the batter is too thin, it might lead to sticky Idlis. So make sure you get these two things right.

What if I don’t have ENO fruit salt?

Eno Fruit Salt is now readily available in most Indian grocery stores but if you don’t have it, replace it with a mixture of baking soda and citric acid. 1 teaspoon ENO = ½ teaspoon baking soda + ½ teaspoon citric acid

Can I store this batter?

You can store the batter for as long as you have not added Eno. But unfortunately, after adding Eno, it can’t be kept. Store it in an airtight container. You can freeze the batter (without eno) for up to 2 months in the freezer.

Defrost overnight in the refrigerator and use it to make idli.

How do I know if my idlis are cooked?

It’s easy to determine if your idlis are cooked or not. Before de-molding, place a knife in the center of the idli. If it comes out entirely clean, your idlis are done.

How to store idlis?

Leftover Idlis can be conveniently stored in an airtight container for three days in a refrigerator. Instant Quinoa Idlis freeze beautifully for up to a month. Freeze it in a freezer-safe container, defrost, and reheat.

How to reheat idlis?

You can very quickly reheat your idlis in a steamer or Instant Pot.

Transfer the defrosted idlis to a bowl.
Add a cup of water to the insert of the Instant Pot.
Turn the Instant Pot ON. Press the “Pressure Cook” or “Manual” Button. Add a trivet into the insert and then place the bowl of idli on top of the trivet.
Cover the Instant pot insert with a glass lid.
Steam the Quinoa masala idlis for 5- 6 mins. They will be as good as the freshly steamed ones.

However, avoid entirely reheating/ warming in the microwave as they will dry out.

Can I double up the recipe?

This recipe yields 16 idlis in total. However, you can double or triple the quantity based on your preference.

When preparing idlis in larger quantities, it is best to divide the batter into portions. You can add Eno to the portion that is just about to go for steaming. This ensures fluffy and soft idlis.

Then wait for adding Eno to the next batch. Once the first batch has finished steaming and is out, add Eno to the second batch, mix and set it for steaming. Repeat the process if needed.

Nutrition