Quinoa pidi kozhakattai
Quinoa steamed dumplings
Servings Prep Time
4people 10minutes
Cook Time Passive Time
30minutes 10minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
30minutes 10minutes
For quinoa
for the Dal
For the tempering
for steaming
  1. Wash drain and keep the quinoa aside.
  2. Bring the three cups of water to a boil and add the quinoa. Cover and cook till the quinoa is done.
  3. In a seperate cooking pot add moong dal and water and cook it till it is soft but stays as seperate grains.
  4. Drain and set aside
  5. In a pan heat the oil and add the mustard seeds.
  6. As they splutter add the urad dal, followed by the curry leaves and red chillies.
  7. Roast till the urad dal turns golden and then add the ginger, chilli and mix well.
  8. Add the coconut and let it roast for a couple of minutes.
  9. Now add the drained cooked moong dal and the quinoa.
  10. Remove from heat and mix well till the cocout tempering mixture is incorporated well.
  11. Allow this to cool for 5 minutes or till you can manage to make balls out of it with your hands.
  12. Take lime sized portions and make oblong balls out of the mixture.
  13. Set a steamer with water and into the steamer basket ( or the plates of the idly cooker), place the balls you have made
  14. Steam for about 10 minutes.
  15. Allow it to remain in the steamer till you are ready to eat.
  16. Serve with chutney or crushed jagerry (unfiltered cane sugar)
Recipe Notes

The mixture can be made ahead for a busy day. I go all the way till making little balls and then place them in the refrigerator to steam in the morning.

You can add grated carrots, zucchini to the mixture, just saute it along with the coconutĀ in the tempering.