Quinoa idly

Quinoa is a nutritious, ancient grain containing a complete protein profile. It is an alternative to white rice or couscous.Quinoa a protein packed food, with its nutty taste and chewy texture, is flavorful as well as filling. It contains all 8 of the essential amino acids, is a complete protein. It is a low-cholesterol source of complex carbohydrates. As a complex carbohydrate, quinoa acts as an internal cleanser, easing the progress of food through the digestive tract.

For vegans, people with lactose intolerance or those who are simply looking for non-dairy sources of this vital mineral, quinoa is a flavorful source of plant-derived calcium. A cup of cooked quinoa offers 15 percent of the U.S. Recommended Daily Allowance of iron, which helps to deliver oxygen to the blood, boosting energy and brain power.

I made idly with this precious grain and it came out very well. My picky eater was enjoying quinoa idly as much as our regular idly.

Ingredients:

• 1 cup – Quinoa
• 1 cup – Idly rice
• 3/4 cup – Whole black gram (without skin) / Ulunthu
• 1/4 tsp – Fenugreek seeds
• Salt as needed

Preparation method:

1. Wash and soak quinoa, idly rice and whole black gram (without skin) each separately for upto 5 hrs or over night.
2. Grind whole black gram in a mixer grinder to a smooth paste, set aside.Then grind idly rice to a smooth paste followed by quinoa. Set aside.
3. Mix everything well together along with required salt. Consistency of batter should not be too thick or too thin(It should be like our regular idly batter consistency). Ferment this flour for at least 5 to 6 hr or until well fermented.
4. Heat enough water in the idly pot, grease the idly platter with little oil or ghee (for kids) and then take a scoop of batter and fill in the idly platter. Once you see steam from the idly pot, place the idly platter and close it with a lid.
5. Steam for 9 to 10 mins. Using fork you can check whether it is done or not. If it is done, then remove platter from the pot . Either allow them to cool for 5mins or you can turn over the idly platter and show it in the cold running water.
6. Remove idly from the platter and transfer it to a hot pack. Spongy quinoa idly is ready and now serve with spicy chutney and idly podi.

Notes:

• If you are not using this batter immediately after fermentation, then store it in the refrigerator for latter use.
• Most important thing is do not ferment this batter for overnight. Quinoa batter takes very less time to ferment than our regular idly batter. So it is better to check the batter after 4 hrs.
• The consistency of the batter is also equally important. If your batter is too thin, then your idly will be flat. If your batter is thick, then your idly will be hard. That is the reason why you should add water little by little by checking the consistency.
• You will get spongy idly only when your batter is nicely fermented. You will see lot of small bubbles in your batter and never forget to mix your fermented batter before pouring into the idly platter.