HOW TO MAKE PROTEIN PACKED SOFT STEAMED QUINOA IDLI ?

QUINOA IS A HEALTHY EDIBLE SEED, WHICH IS HIGH IN FIBRE AND PROTEIN. IT CONTAINS ANTIOXIDANT , ANTI INFLAMMATORY PLANT COMPOUNDS AND RICH IN VITAMINS AND MINERALS. QUINOA PROMOTES BONE DENSITY AND FORTIFICATION.

INGREDIENTS–

1.ORGANIC WHITE QUINOA – A great substitute for rice that is high in protein and fiber.

2.POHA- Flattened rice that makes fluffy soft idli.

3. URAD DAL- Adds the traditional earthy dosa taste with proteins.

4 Fenugreek seeds- optional , but recommended as ” methi dana ” helps with fermentation process in addition to its health benefits.

• NOTE – THYROID PATEINT CAN AVOID FENUGREEK SEEDS.

RECIPE-

STEP 1-

Rinse the quinoa and rice under running water until water turns clear and soak quinoa and rice together in enough water for around 6 hrs.

STEP 2-

Similarly , rinse urad dal until running water until water turns clear and then soak in enough water ( around 2 cups) with 1 teaspoon methi seeds for 6 hrs.

STEP 3-

After 6 hrs , drain water in which quinoa and rice were soaked using a strainer. then transfer the drained quinoa and rice to a high speed blender.

STEP 4-

Add around 1 cup cold water and grind to a smooth paste.

STEP 5-

Transfer the ground quinoa and rice to the steel pot to the other big bowl .

STEP 6-

Similarly drain the dal and methi seeds using a strainer and then transfer to a blender.

STEP 7-

Grind the dal to a smooth paste using around 1/2 cup + 2 to 4 tablespoon cold water as needed. I suggest you add 1/2 cup + tablespoon initially and add more while mixing the batter if it looks too thick.

STEP 8-

Transfer it to same pot as the ground quinoa and rice. Add 1 teaspoon sendha namak .

STEP 9-

Now mix both the batters along with the salt for 2 minutes .

STEP 10-

IT takes 12 hrs fermentation after 12 hrs batter was fermented.it had that fermentation smell and had also increase in volume. Fill the idli plates with the batter and steam it for 10- 15 minutes and after that carefully take them out.