Quinoa Brown Rice Idli
Quinoa Brown Rice Idli - super soft wholesome idli made with equal part urad dal, quinoa, brown rice, white rice with hint of methi!
Servings: 6
Ingredients
- 1 cup Urad Dal
- 1 cup Quinoa
- 1 cup Brown Rice
- 1 cup Idli Rice or Jasmin Rice white rice can be sub with ½ cup quinoa + ½ cup brown rice
- 1 tbsp Fenugreek Seeds
- ¼ cup Thick Poha
- ½ cup Oil oil amount can be cut down to ¼ cup to bring the fat amount down
- ½ cup Desi Whole Milk Yogurt yogurt amount can be cut down to ¼ cup to bring the dairy/fat amount down
- 4 cup Water +/-
- 1½ tsp Salt
- 1 tsp Sugar
- 3 tbsp Eno, fruit salt (original without any flavors)
Instructions
- Grind urad dal, quinoa, brown rice, idli rice or jasmine rice, fenugreek seeds and thick poha into flour, not too fine and not too grainy.
- Right after grinding while it is somewhat warm from the grinder, add oil, yogurt, salt and sugar. Mix well.
- Start adding warm water to make pancake like batter, making sure there are no lumps. Use your hands to make the batter. The warmth of the hands helps with fermentation.
- Once batter is made, cover it and keep it in warm place for up-to 10-12 hours. I like to place it in the oven (DO NOT TURN IT ON) with only the light on. It brings some warmth to the batter.
- Once it is well fermented, it's time to steam the idlis. Start bringing water to boil in your idli steamer.
- Once water is boiling, oil the idli trays (each time you use them) and place it in the steamer so that the tray starts to warm up.
- Take just enough batter (enough to make one idli tray, or however many you can fit in the steamer at once) out in a small bowl. If batter thickened over night, feel free to add some warm water to thin it. Be careful with amount of water you add though. Do not make it super runny.
- Add ¼ tsp Eno (or ½ tsp if making two trays at once) to the batter and mix it vigorously in just one direction. The batter should get light and fluffy.
- Immediately pour batter in each idli mold.
- Cover the steamer well to hold the steam. Steam for 12-15 minutes.
- Once idli tray is done steaming, take it out of the steamer and let it sit on the counter for at-least 10 minutes before taking idlis out of the tray.
- Repeat the steaming process for all the batter.
- Simply serve idlis with sambar and coconut chutney!!
Notes
Cleaning tips - since there is no washing of rice/dal/quinoa is required in this recipe, I suggest you dry roast the mix for few min, let it cool down and then place it on a towel and rub it between towel. Rest is the same as shown in the video!!