Recipe: Nourishing Quinoa Idli

Chef Deepak Shirur‘s Quinoa Idlis will transform your breakfast into a nutritious yet tasty affair.

Quinoa, pronounced keen-wah, a magic whole grain that works out to be a wonderful substitute for rice, is high in protein, free of gluten and blessed with iron, potassium, magnesium, B vitamins, iron, phosphorus, calcium, vitamin E and antioxidants.

 

Quinoa Idli

Serves: 2

Ingredients

  • 1 cup ground white quinoa, easily available in gourmet stores and online 
  • 1 cup oats atta, also easily available in gourmet stores and online
  • Water
  • 1 green chilly, chopped
  • 1 tsp jeera or cumin seeds
  • 1 tsp rai or mustard seeds
  • Salt to taste
  • 1 tsp oil
  • A few tbsp grated carrots
  • A few peas
  • A few whole cashews
  • Coconut chutney, to serve
  • Sambar, to serve

Method

  • In a bowl combine the quinoa and the oats atta.
    Add some water and mix until you get a smooth batter.
    Don’t add too much water or your batter will be too runny. 
    Add the chopped green chilly, cumin seeds and salt. 
    Add the grated carrot and peas.
  • Temper the rai over medium heat in the oil and add to the batter and mix well.   
  • Bring water to boil in a pressure cooker or steamer placed over medium-high heat. 
    Grease an idli stand and pour the batter into the moulds and top with a cashew per idli.
    Place the stand in the pressure cooker or steamer, shut the lid and steam the idlis without the whistle for 10-15 minutes. 
    Take off heat, let it cool and remove the idlis from the moulds using a knife.
    Serve warm with coconut chutney and sambar

Deepak Shirur is the consulting chef, Bagrry’s India.

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