Quinoa idli is a fresh, new variation of the traditional idli recipe that is prepared with white rice.
I substituted idli rice with white quinoa and the result is a healthy and nutritious breakfast option dish that pairs great with hot sambar and chutney.
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Spongy quinoa idli is a balanced breakfast dish with just the right amount of spice and flavor.
The fluffy texture of soft idlis complement the spicy note from sambar to deliver a great taste that will leave you craving for more.
Adding quinoa as the main ingredient brings a balanced protein content to this traditional dish.
I am excited to add this to my long list of fan-favorite quinoa recipes like quinoa dosa and quinoa soup.
In this quinoa idli recipe, I plan to show you how easy it is to prepare them.
If you are trying quinoa for the first time, check out my other quinoa recipes here.
Why I Love this
- It is a healthy breakfast option, perfect for those trying to eat clean and incorporate more plant-based meals into their diet.
- Quinoa idlis are light, fluffy, and easy to digest, making them an excellent choice for people with digestive issues.
- They are a great way to use leftover quinoa and make it more interesting by incorporating it into a traditional Indian dish.
- The dish needs very little oil to prepare.
- Quinoa is gluten-free, high in protein and fiber, and contains all nine essential amino acids. That makes them suitable for those with celiac disease or gluten intolerance.
Ingredients:
- Quinoa (any variety)
- Urad dal (whole or split black gram)
- Poha (flattened rice)
- Fenugreek seeds
- Salt to taste
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Rinse quinoa, urad dal, and poha separately under running water.
Add a teaspoon of fenugreek seeds to the bowl. Soak them in a bowl for at least 6 hours.
Drain water and grind urad dal, quinoa, and poha with cold water in a blender to a smooth paste consistency. The consistency of the batter should be similar to a pancake batter or regular idli batter.
Pour the quinoa idli batter in a large bowl or inner pot of Instant pot. Stir well. Cover the mixture with a glass lid.
Let it ferment overnight in a warm place.
Or place the inner pot inside the instant pot and use the yogurt button to ferment for 10 hours.
After the smooth batter ferments, add salt to taste and mix well.
Steaming Idlis
Grease the idli mold or idli plates with oil to prevent the idlis from sticking.
Fill the idli steamer or a large pot with just enough water (2-3 cups) and bring it to a boil.
Pour the fermented batter into the greased idli mold. Place the filled molds in the idli steamer, cover with a lid, and steam for 10-15 minutes over medium heat.
Insert a toothpick into an idli. If it comes out clean, the idlis are done. If not, steam for a few more minutes.
Take out the idli molds from the steamer and let them cool for a few minutes. Use a spoon to remove the idlis from the molds, and serve hot with coconut chutney or sambar.
Repeat the procedure for the remaining batter. Enjoy your healthy and delicious quinoa idlis!
How To Steam The Idlis In an Instant Pot?
To cook the idlis in an Instant Pot, fill the inner pot with 1 cup of water.
Place the idli stand in the instant pot and close the lid. Set it to the Steam mode and in the venting position and let it steam for 12 -15 minutes.
After 15 minutes of steaming, remove the idli stand from the instant pot and let it cool. Then remove the idli from the mold.
Top Tips
- If you want to make the idlis more nutritious, you can add grated vegetables like carrots, spinach, or peas to the batter before steaming.
- To enable the fermentation process, be sure not to place the batter in a cold place.
- Leftover idli batter can be stored in an airtight container in the fridge for up to 2-3 days. Make sure to bring it to room temperature before using it the next day.
- Heat the water in the steamer or pot before placing the idli stand to ensure that the steam is ready when you are.
- Do not use the pressure valve to steam the idlis.
- Grease your idli molds well to prevent the idlis from sticking. You can also use a clean cloth or banana leaf to line the molds.
Serving
Quinoa idli is best served hot with sambar and coconut chutney.
You can also enjoy it with any other chutney or dip of your choice.
For a complete South Indian breakfast spread, serve the idlis with dosa, medu vada, and filter coffee.
Related Recipes
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📖 Recipe
Quinoa Idli Recipe (Instant Pot)
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
Instructions
- Rinse quinoa, urad dal, and poha separately under running water.1 ½ cup quinoa, ½ cup urad dal, ½ cup poha
- Add a teaspoon of fenugreek seeds to the bowl. Soak them in a bowl for at least 6 hours.1 teaspoon fenugreek seeds
- Drain water and grind urad dal, quinoa, and poha with cold water in a blender to a smooth paste consistency. The consistency of the batter should be similar to a pancake batter or regular idli batter.¾ cup water
- Pour the quinoa idli batter in a large bowl or inner pot of Instant pot. Stir well. Cover the mixture with a glass lid.
- Let it ferment overnight in a warm place.
- Or place the inner pot inside the instant pot and use the yogurt button to ferment for 10 hours.
- After the smooth batter ferments, add salt to taste and mix well.salt to taste
Steaming Idlis
- Grease the idli mold or idli plates with oil to prevent the idlis from sticking.
- Fill the idli steamer or a large pot with just enough water (2-3 cups) and bring it to a boil.
- Pour the fermented batter into the greased idli mold. Place the filled molds in the idli steamer, cover with a lid, and steam for 10-15 minutes over medium heat.
- Insert a toothpick into an idli. If it comes out clean, the idlis are done. If not, steam for a few more minutes.
- Take out the idli molds from the steamer and let them cool for a few minutes. Use a spoon to remove the idlis from the molds, and serve hot with coconut chutney or sambar.
- Repeat the procedure for the remaining batter. Enjoy your healthy and delicious quinoa idlis!
Steam The Idlis In an Instant Pot
- To cook the idlis in an Instant Pot, fill the inner pot with 1 cup of water.
- Place the idli stand in the instant pot and close the lid. Set it to the Steam mode and in the venting position and let it steam for 12 -15 minutes.
- After 15 minutes of steaming, remove the idli stand from the instant pot and let it cool. Then remove the idli from the mold.
Notes
- If you want to make the idlis more nutritious, you can add grated vegetables like carrots, spinach, or peas to the batter before steaming.
- To enable the fermentation process, be sure not to place the batter in a cold place.
- Leftover idli batter can be stored in an airtight container in the fridge for 2-3 days. Bring it to room temperature before using it the next day.
- Heat the water in the steamer or pot before placing the idli stand to ensure that the steam is ready when you are.
- Do not use the pressure valve to steam the idlis.
- Grease your idli molds nicely to prevent the idlis from sticking. You can also use a clean cloth or banana leaf to line the molds.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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