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oats idly with quinoa

Quinoa and oats idly

Steamed breakfast
Prep Time 40 mins
Cook Time 20 mins
Total Time 4 hrs
Course Breakfast, Main Dish
Cuisine Autumn, Baby toddler food, diabetic friendly, gluten free, Indian, Kids choice, South indian, Spring, Vegan, Vegetarian, Winter
Servings 12 idlies


for the batter

  • 2 cups quinoa
  • 2 cups oats ( rolled or steel cut, not instant)
  • 1 cup Urad Dal
  • 1/4 tsp fenugreek seeds
  • salt to taste
  • drinking water ( to soak and grind the batter)

for steaming

  • 1 tsp Sesame oil (for greasing the mould)


  • 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
  • Wash and soak the quinoa and steel-cut oats together with about an inch of water above the level of the grain
  • After about three hours, the black gram dal with the fenugreek, is soaked and swollen. Remove the excess water
  • Grind this to a fine paste. Remove and set aside.
  • Now grind the soaked oats and quinoa adding just enough water to smooth it to a fine paste.
  • Mix the two batter together with salt in a large vessel ( the batter should only come up half way) and set aside to ferment.
    unfermented batter
  • 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.
  • After about 4 to 6 hours the batter would have risen and fermented.
  • Mix this batter gently and it is ready to use

To steam the batter

  • Grease the idly mould, If you don't have the moulds use greased ramekins or small heat resistant bowls
  • Pour the batter half way up the mould and place in the steamer. ( the idlies will puff up while steaming.)
  • Steam for about 15 minutes and remove from heat
  • Allow the steamer to stand for 10 minutes before unmoulding the idlies. This prevents tearing of the idlies
  • Unmould and serve the idlies hot with chutney or podi of your choice
    oats idly with quinoa
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