Quinoa and oats idly
Steamed breakfast
Servings Prep Time
12idlies 40minutes
Cook Time Passive Time
20minutes 3hours
Servings Prep Time
12idlies 40minutes
Cook Time Passive Time
20minutes 3hours
for the batter
for steaming
  1. Wash and soak the urad dal ( black gram dal, skinless) in excess of water and add the fenugreek seeds to it. Set aside for 3 hours
  2. Wash and soak the quinoa and steel-cut oats together with about an inch of water above the level of the grain
  3. After about three hours, the black gram dal with the fenugreek, is soaked and swollen. Remove the excess water
  4. Grind this to a fine paste. Remove and set aside.
  5. Now grind the soaked oats and quinoa adding just enough water to smooth it to a fine paste.
  6. Mix the two batter together with salt in a large vessel ( the batter should only come up half way) and set aside to ferment.
  7. Keep the batter covered and undisturbed in a cool dry place to ferment. If you are in colder zones, place the batter in the oven with the oven light on to provide the warmth for fermentation.
  8. After about 4 to 6 hours the batter would have risen and fermented.
  9. Mix this batter gently and it is ready to use
To steam the batter
  1. Grease the idly mould, If you don’t have the moulds use greased ramekins or small heat resistant bowls
  2. Pour the batter half way up the mould and place in the steamer. ( the idlies will puff up while steaming.)
  3. Steam for about 15 minutes and remove from heat
  4. Allow the steamer to stand for 10 minutes before unmoulding the idlies. This prevents tearing of the idlies
  5. Unmould and serve the idlies hot with chutney or podi of your choice