Blackpepper Quinoa Idlis

Ingredients needed

  • Quinoa Whole Grain – 1 cup
  • Whole Skinned Urad dal – 1/2 cup
  • Rice – 1 cup
  • Salt as needed
  • 5 whole black peppercorns per idli

Method for preparing batter:

  • The urad dal needs to be soaked for 4-5 hours
  • Combine the quinoa and rice, then soak in water for 4-5 hours
  • Once urad dal is properly soaked, blend by adding half a cup of chilled water. Whip until fluffy and keep it aside.
  • Grind the quinoa and rice mix into a paste adding very little water to prevent it from getting too diluted. Grind it in 2 separate batches for ease.
  • Mix both batters and add the and let it ferment overnight for approximately 7 hours.
  • Put in the black peppercorns when filling in the idli plates to make sure you don’t put too much in one idli.

Making the idlis:

  • Take an idli steamer with idli plates and grease the plates well to avoid sticking.
  • Swirl the batter and pour in the idli batter.
  • Once the water in the steamer has come to a boil insert the idli plates and cook for 10-15 minutes.
  • Let it cool for for 7 minutes once removed
  • Serve with fresh coconut chutney, sambar and gun powder!

Note:
This batter can be stored for 2-3 days and you can also use this to make dosa.

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