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.
- 1 cup ground white quinoa, easily available in gourmet stores and online
- 1 cup oats atta, also easily available in gourmet stores and online
- 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
- 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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