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Quinoa Oats Idli Yum
South Indian breakfast Idlis made with quinoa and oats.These instant idlis are easy to put together and do not need any fermentation. They are filling and delicious.
Quinoa Oats Idli
Course breakfast
Cuisine south indian
Prep Time
20 minutes

Cook Time
20 minutes
Servings
medium
Ingredients
  • 1 cup Quinoa
  • 1 cup Oats Rolled
  • 3 tbsps Sooji Semolina /
  • 2 cups Buttermilk
  • 1 tsp Ghee
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 Ginger ” piece , finely grated
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • ¼ tsp Asafoetida (Hing)
  • 6 ~ 8 Curry leaves , finely chopped
  • 3 tbsps Cilantro , finely chopped
  • 1 Carrots Medium , grated
  • ½ cup Green peas
  • ½ tsp Baking Soda
  • To taste Salt
Course breakfast
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
medium
Ingredients
  • 1 cup Quinoa
  • 1 cup Oats Rolled
  • 3 tbsps Sooji Semolina /
  • 2 cups Buttermilk
  • 1 tsp Ghee
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 Ginger ” piece , finely grated
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • ¼ tsp Asafoetida (Hing)
  • 6 ~ 8 Curry leaves , finely chopped
  • 3 tbsps Cilantro , finely chopped
  • 1 Carrots Medium , grated
  • ½ cup Green peas
  • ½ tsp Baking Soda
  • To taste Salt
Quinoa Oats Idli
Instructions
  1. Coarsely grind oats and quinoa and keep ready.
  2. Heat ghee in a pan, add mustard seeds, cumin seeds, chana dal and urad dal. Once the seeds start to splutter, add ginger, green chilies and curry leaves, cook for about 1 minute.
  3. Stir in the ground oats, quinoa and sooji. Cook on low flame until lightly toasted and fragrant. Remove into a mixing bowl and cool slightly.
  4. Next add the grated carrot, green peas, cilantro, buttermilk and salt. Mix well and set aside for about 10 minutes.
  5. The mixture gets quite thick, so add a little bit more buttermilk or water to thin out the batter to get to idli batter-like consistency. Stir in the baking soda just before making the idlis.
  6. Lightly grease the idli mould and divide the batter evenly among the idli plates. Steam for 12~15 minutes in a pressure cooker (without whistle) or in a steamer. Turn off the heat and let rest for at least 10 minutes for the idlis to cook completely.
  7. Serve hot with your favorite chutney. I served my idlis with this quick tomato-peanut chutney and idli podi.
Recipe Notes

Instant Quinoa and Oats Idli

Also linking this to Valli’s ‘Cooking from Cookbook ChallengeMarch — Week 2′.

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