Now a days I am trying different varieties of idli and as a first step I tried this Quinoa idli and it came soft and spongy and nobody believed that it is made up of quinoa. The remaining batter I even used to prepare the dosa also and it also came out good. Lets see how to prepare this Quinoa Idli.

Some breakfast recipes in this blog as below

Semiya Upma

Khara Pongal
Simple Rawa Idli

Podi Oothappam
Coconut sevai

How to make Quinoa Idli

Preparation time: 7 min (excluding soaking time: 8 hrs + 40 min grinding) | Cook Time: 10 min | Serves: 5

Recipe Category: Break fast | Recipe Cuisine: South Indian

Ingredients

Idli rice – 3 cups

Quinoa – 2 cups

Urud dal – 1 cup

Flattened Rice (aval / poha) – 1 cup

Fenugreek seeds – 2 tbsp

Salt – 1/4 tsp

Water – as required

Method

1. Soak the rice and fenugreek seeds. This should be soaked for 5 to 6 hrs. 

2. Soak the quinoa and Urud dal 1 hr before grinding the rice. In the grinder, add the rice, fenugreek seeds and quinoa and add water little by little and start grinding. 

3. Add the Urud dal and flattened rice to the grinder and and grind to the smooth paste. Add water now and then. Add salt to it. The batter should not too thick or too watery.

4. Once it has reached its medium consistency then remove from the grinder and transfer to the vessel. Allow to ferment overnight or 8 hrs atleast. After fermentation, the batter would have raised in volume. Give a mix slightly and now the batter is ready for preparing the idli. 

5. Now in the idli moulds, add the idli batter and steam cook for 7 to 8 min or till idli gets cooked. 

6. Serve the hot hot idlis with Sambar or chutney. I seved with normal sambar and peanut chutney. 

Yummy, soft and spongy Quinoa Idli is ready

Notes: 
1. I have added aval, in order to make idlis more soft. You can prepare without adding also.
2. You can vary the ratio of the idli rice and quinoa and try it. But do not reduce the rice less than 2 cups, as I cannot guarantee the softness of the idli. Do not reduce the ratio of urud dal. Maintain it as 5:1 for rice+quinoa and dal.

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Ingredients

• Rawa/Semolina/Sooji – 2 cups
• Curd – 1 cup
• Mustard seeds – 1/4 tsp
• Urud Dal – 1/2 tsp
• Channa dal – 1/2 tsp
• Curry Leaves – 10 to 15
• Coriander Leaves – few
• Green Chilli – 2 (chopped nicely)
• Asafoetida – a pinch
• Baking Soda – a pinch
• Water – if needed
• Salt – as per taste
• Oil – 1 tsp

Method

• Fry the rawa for 2 min.
• Then mix the rawa, curd, baking soda and mix well. If needed, add little water.
• Leave it soak for 15 to 20 min.
• Meantime, in a tawa, add the oil, and when hot, add the mustard seeds.
• When it splutters, add the urud dal, channa dal, curry leaves, green chillies, asafoetida and fry for 2 min or till the dhal’s becomes slight brown colour.
• After 20 min, mix this thallipu, to the batter and add salt and mix well.
• Pour this mixture in the idli plates and steam it.
• Delicious and simple rawa idli’s are ready. 

The post Simple Rawa Idli appeared first on Learning-to-cook.

Ingredients

For frying:

• Left over idli’s – 6
• Turmeric powder – 2 pinch
• Oil – 2 tsp

For batter:

• Corn flour – 2 tsp
• Maida flour/All purpose flour – 2 tsp
• Rice flour – 1 tsp
• Chilli powder – 1 tsp
• Red color powder – a pinch
• Salt as needed (dont add much salt, as soy sauce contains salt)

For Deep Frying

• Oil – as needed for deep frying

For Munchurian:

• Oil – 2 tsp
• Onion – 2 (cut into big square pieces)
• Capsicum?bell pepper – 1 (cut in to square shape)
• Green chillies – 3 (Cut lengthwise)
• Spring Onions – 1 bunch (chopped finely)
• Ginger – 1 inch (chopped finely)
• Garlic – 5 cloves (Chopped finely)
• Tomato sauce – 2 tsp
• Chilli sauce – 2 tsp
• Soy sauce – 1 tsp
• Vinegar – 1 tsp
• Sugar – 1/4 tsp (if you use sweet chilli sauce, no need to add sugar)
• Curry leaves – few
• Coriander leaves – few

Method

• Cut the idli’s in square shapes.
• In a kadai, add the ingredients under the Frying and fry the idli’s for 5 minutes.
• Keep it aside.
• Prepare the batter with the ingredients given under the For Batter.
• Dip the fried idli’s in the batter and deep fry them in the oil till they turn reddish colour. (Dont overburn them)
• Filter the oil using the kitchen tissue paper.
• In another pan, add the ingredients given under Munchurian topic one by one as per given order.
• If the gravy becomes thick, sprinkle little water over them and finally add the deep fried idli’s and mix them well until the gravy coats the idli’s well.
• Garnish with some spring onions and coriander leaves.
• Serve them hot.

Sending this to the following events
1. My event – Celebrating Independence Day – 2010
2. Scrumptious Delights from Leftovers by PJ.
3. Visual treat by Sanyukta.

The post Idli Munchurian appeared first on Learning-to-cook.

Here is the recipe…

Ingredients

• Fresh or Left over Idli’s – 5 to 6
• Rice flour – 1 tsp
• Soy sauce – 1 tsp
• Vinegar – 1 tsp
• Ginger garlic paste – 1/4 tsp
• Red Color – a pinch (optional)
• Coriander powder – 1/4 tsp
• Chilli powder – 1/4 tsp
• Garam masala – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Corn flour – 1 tbp
• Maida flour/all purpose flour – 1 tsp
• Salt – acc to taste
• Oil – for frying
• Curry leaves – few
• Coriander leaves – few

• Cut the idli’s into cubical shape or square shape.
• Heat a kadai with little oil and add the idli’s and turmeric powder and cook them until they become soft.
• In a Plate add the ginger garlic paste, soy sauce, vinegar, chilli powder, coriander powder, garam masala powder, salt, red food color, corn flour, maida flour and rice flour and mix them well.
• Add the idli to this mixture and leave it for atleast 15 to 20 mts to get marinated.
• Now heat oil in the kadai and fry the idli’s in small batches.
• Finally fry some curry leaves and add to the fried idli’s.
• Garnish with coriander leaves.
• Serve with tomato sauce.

Sending to the following Wonderful events

1. My event – Celebrating Independence Day – 2010
2. Scrumptious delights from leftovers by Padmaja
3. Only event – Kids delight by Pari

The post Idli 65 appeared first on Learning-to-cook.

Ingredients

• Leftover idli’s or fresh idlis – 5
• Onion – 1 (chopped nicely)
• Cloves – 4
• Cinnamon stick – 2″ crushed into small pieces
• Oil –  1 tsp
• Mustard seeds –  a pinch
• Cumin seeds – a pinch
• Ulutham paruppu (urud dhall) – 1/2 tsp
• Kadalai paruppu (Channa dhall) – 1/2 tsp
• Turmeric powder – 3 pinch
• Green chililes – 4 ( cut into small pieces)
• Salt as per taste
• Curry leaves – few
• Coriander leaves – few

Method

• Make the idli’s into small pieces.
• In kadai, add oil, mustard seeds, cumin seeds, urud dhall, channa dhall.
• When the seeds splutter, add the green chillies, curry leaves, coriander leaves and idli and fry for 3  mts.
• Now add the Turmeric powder, salt and fry for another 3 to 4 mts.
• Serve hot.

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Ingredients

• Rawa / Semolina – 2 cups
• Curd / Yogurt – 2 cups
• Bi carb of sada – a pinch
• Salt as per taste
• Green chillies – 4
• Oil – 2 tsp
• Mustard seeds – a pinch
• Urud dhall – 1/2 tsp
• Channa dhall – 1/2 tsp
• Curry leaves – few
• Coriander leaves – few
• Pepper corns – 1/2 tsp
• Cumin seeds – 1/4 tsp
• Carrot – 3 tsp (grated)
• Green peas – 1/2 cup
• Water – 1/2 cup

Method

• Dry fry the rawa till light brown colour ( 3 to 4 mts ) in medium flame.
• Mix the rawa, curd with the bi carbonate of soda and salt and keep aside for 20 to 30 mts.
• In the kadai, add, oil, mustard seeds, ulutham paruppu (urud dhall), kadalai paruppu (channa dhall), curry leaves,  coriander leaves, green chilli, pepper corns and cumin seeds and fry for 4 to 5mts and keep aside.
• In the same kadai, add 1 more tsp of oil and the carrot and green peas.
• Mix the above fried ingredients to the rawa – curd batter.
• In the idli plate, pour this batter ( if the batter is thick, add little amount of water ) and cook in steam similar to idli’s.
• Serve hot with any chutney’s.

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