Pinch of salt (optional, if Idli batter already has salt)
2 Tbsp Oil
METHOD
1.Add onions, carrots, coriander, curry leaves and green chillies to the Idli batter
2.Add water as required and bake a smooth batter.
3.Add salt if required.
4.Meanwhile, heat appe pan, add oil to it.
5.Pour in the Appe batter in each cavity.
6.And cover it with a lid on a medium flame.
7.As soon as it rises, remove the lid and drizzle some more oil
8.Flip the Appe and grill it from another side.
9.When you see a nice slight golden crust remove it.
10.Plate it and serve it with delicious coconut chutney.
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This chutney recipe is simple and delicious. I am not using
coconut for this recipe. You can have it with Idli, Dosa, Vada, Appam or even
with Appe.
INGREDIENTS:
4 Tbsp Chana Dal
2 Tbsp Urad Dal
1 Tbsp Oil
2-3 Dry red chilies
1 Tsp Cumin
1/8th Tsp asafetida
4-5 curry leaves
2 Green Chilies
1 Tsp Coriander powder
1 inch Ginger, chopped
¼ Tsp Salt
2 Tbsp Curds
¼ Cup Water
For
Tempering:
1 Tbsp Oil
½ Tsp mustard
¼ Tsp Cumin
3-4 Curry Leaves
1/8th Tsp Turmeric
1/8th Tsp Red chili powder (optional)
METHOD:
1.Heat Oil in a pan. Add dals, cumin, asafetida,
red chili, green chilies and curry leaves.
2.Fry the dal on a low flame until it changes into
pink color.
3.Once the dal is nice pink, remove it from the
flame and allow it to cool.
4.Transfer the roasted dal to a grinder.
5.Add chopped ginger, coriander powder, salt and
water.
6.Grind it into a smooth paste.
7.Now add curds and again blend it.
8.Take out the chutney into a serving bowl.
9.For
Tempering: Heat oil in a pan.
10.Add curry leaves, mustard, cumin and asafetida.
11.Add turmeric and red chili powder and pour the
tempering over the chutney.
12.Serve it with Dosa or Idli.
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This is a Low calorie, healthy, protein-rich and gluten-free recipe. Idli is a steamed rice-lentil cake. But by adding Quinoa we are giving a healthy twist to the classic recipe. It is a perfect option for breakfast or even for dinner. Some people don’t even dare to try such recipes as they have developed a typical or authentic taste for it. But quinoa idli will not give you an overpowering flavor of the seed. Rather you’ll get a hint of nutty flavor. The texture of this Idli is exactly like rice idli. It is super soft and spongy. And you may relish it. Once you start liking this super grain I am sure it will be one your favorites then! This grain is super versatile we can use it widely for Indian cooking. And also best for those who are diet spree.
After trying this recipe I am sure you’ll fill your pantry with Quinoa.
For Quinoa Idli
INGREDIENTS:
1 cup Urad Dal [Split Black Gram without skin]
1 ½ cup Idli Rava
1 ½ cup Quinoa [I am using white Quinoa]
1 tsp Fenugreek Seeds [Meethidana]
½ inch ginger [optional]
1 tsp salt
METHOD:
1.Wash Urad Dal, Quinoa and Idli Rava separately.
2.Soak Urad Dal, Quinoa, Idli rava and Fenugreek seeds with enough water separately for 2-3 hours.
3.After 3 hours take soaked Dal, Quinoa, Fenugreek seeds and ginger [optional] in a blender, discard the excess water. And blend it into a smooth paste.
4.Remove this blended Dal in a bowl and keep it aside. Grind Quinoa separately into a smooth paste.
5.Now discard the excess water from soaked Idli Rava.
6.Add the Idli Rava to the blended Dal and Quinoa paste.
7.Whisk the batter for 2-3 minutes.
8.Add salt to it and keep it in airtight container. Allow it ferment for 5-6 hours. [keep it in warm place]
9.After 6 hours you will see the batter fermented.
10.Once fermented mix well and check the salt. Add more if required.
11.Meanwhile, heat water in an idli cooker and grease the idli plates using oil.
12.Pour in the batter. Just a ladle of batter into each cavity is enough.
13.Place the plate in the cooker and steam it on a medium flame for 10-12 minutes.
14.Remove and serve it hot with chutney and sambhar.
[To enhance its taste and nutritional level you can add grated carrot, some chopped Curry leaves, and grated broccoli]
Here is a detailed video of Quinoa Idli. Please click the video below-
Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. COOKING! :)
2 tsp
red chili powder (you can add according to your taste)
½ tsp
Turmeric
1 tbsp
coriander powder
¼ tsp Asafetida
1 tsp
salt
1 tsp
sugar
¼ cup
yoghurt
Pinch
of Soda
For
Tempering:-
2 Tbsp
Oil
½ tsp
cumin-mustard seeds
¼ tsp
Asafetida
7-8
curry leaves
2 tbsp
sesame seeds
1 tsp
chat masala/ Jeeranu(Jeeravan) masala
METHODS:-
1.In a bowl add grated Dudhi, sesame seeds,
asafetida, salt, red chili powder, coriander powder, turmeric, coriander and
sugar. Mix everything well and keep it aside for 10 minutes.
2.After 10 minutes add yoghurt, soda, oil and
give it a nice mix.
3.Now add in the flours and combine
everything well.
4.If you need water to knead it then add
little water. Knead it like a dough.
5.Apply little oil to the dough.
6.Make small cylindrical shape muthia’s.
7.Boil water in a steamer. You can even use
Idli pot to steam the muthia.
8.Grease the steamer plate with oil.
9.Place muthia’s over it and steam it for 10-15
minutes on medium flame.
10.Once the
muthia’s are steamed, allow it to cool.
11.Cut it
into small disc.
12.Now for
Tempering:-
·Heat oil in a pan add cumin-mustard seeds,
allow it to splutter.
·Now add asafetida, curry leaves, sesame
seeds and add the muthia’s.
