Quinoa Vegetable Idli
Ingredients:
1 cup quinoa
½ cup moong dal
¼ cup grated carrot
¼ cup finely chopped capsicum
¼ cup finely chopped onion
¼ cup finely chopped spinach
½ teaspoon salt
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon eno fruit salt (optional)
1 teaspoon oil
1 teaspoon chopped green chilies (optional)
5-6 curry leaves (chopped)
Water as required
Instructions:
Step 1: Soaking and Grinding
Rinse the moong dal and quinoa well under running water.
Soak both ingredients separately in enough water for 4-5 hours.
Grind them together into a smooth, thick batter, adding little water as needed.
Let the batter ferment for at least eight hours or overnight.
Step 2: Preparing the Batter
Once the batter is well-fermented, add salt, grated carrot, capsicum, onion, spinach, and chopped green chilies. Mix well.
Heat oil in a small pan, add mustard seeds, cumin seeds, and curry leaves. Let them crackle.
Pour this tempering into the batter and mix gently.
If using eno fruit salt, add it just before steaming and mix lightly.
Step 3: Steaming the Idlis
Lightly grease the idli molds with oil.
Pour the prepared batter into the molds, filling them up to ¾th of their capacity.
Steam for 10-12 minutes or until a toothpick inserted in the center comes out clean.
Step 4: Serving the Idlis
Let the idlis cool a little before taking them out of the moulds.
Serve warm with a cup of hot sambar or coconut chutney.
