Idli, a South Indian culinary gem, is beloved for its soft, fluffy texture and comforting simplicity. This recipe reimagines the traditional idli by incorporating quinoa, a powerhouse of nutrition, offering a delightful twist that adds a nutty flavor and a slightly crunchy texture. Paired with a coconut-turmeric chutney that blends the creamy sweetness of coconut with the earthy warmth of turmeric, this dish is a symphony of flavors and textures. The idlis, steamed to perfection, are a sight to behold, with their light, airy structure and golden specks of quinoa, while the chutney, with its vibrant hue and aromatic spices, promises a sensory awakening.

Ingredients

Serving Size

• Serves 4

From Your Pantry

• 1 cup Quinoa
• 2 cups Parboiled Rice
• 1 cup Urad Dal (Split Black Lentils)
• 1 tsp Fenugreek Seeds
• Salt, to taste

Additional Grocery Items Needed

• 1 cup Fresh Coconut, grated
• 1 Tbsp Turmeric Powder
• 2 Green Chilies
• 1 Tsp Mustard Seeds
• 10 Curry Leaves
• 1 Tbsp Cooking Oil
• Fresh Cilantro for garnish
• 1 Tsp Red Chili Flakes (optional for garnish)

Preparation

1. Begin by rinsing the quinoa, parboiled rice, and urad dal under cold water until the water runs clear. Soak them along with fenugreek seeds in water for at least 6 hours, or overnight for best results.
2. After soaking, drain the water and blend the mixture into a smooth batter using a little fresh water. Allow the batter to ferment in a warm place for 8-10 hours or until it doubles in size.
3. Once fermented, gently stir the batter and add salt to taste. Pour the batter into idli molds and steam for 10-12 minutes or until a toothpick inserted comes out clean.
4. For the chutney, blend the fresh coconut, turmeric powder, and green chilies into a smooth paste, adding a little water as needed. Temper the chutney by heating oil in a small pan, adding mustard seeds and curry leaves, and pouring this over the chutney once the seeds start to splutter.
5. Serve the warm quinoa idlis with the coconut-turmeric chutney, garnished with fresh cilantro and red chili flakes.

Expert Tips

• Ensure the batter is fermented well to get fluffy and light idlis.
• Steam the idlis on medium heat to prevent them from becoming hard.
• The consistency of the chutney can be adjusted according to personal preference by adding more or less water.

Serving Suggestions

Present these quinoa idlis with the vibrant coconut-turmeric chutney on a simple yet elegant platter to let their natural beauty shine. Accompany this dish with a cup of steaming South Indian filter coffee for a truly authentic experience. The mild, nutty flavor of the idlis beautifully complements the bold, aromatic chutney, creating a delightful contrast that is sure to please the palate.

Nutrition Facts per Serving

• Calories: 350
• Protein: 12g
• Carbohydrates: 60g
• Fat: 8g
• Fiber: 8g
• Allergens: Coconut

We encourage you to share this recipe with friends and family and invite them to bring their own creative twists into play. Cooking is not just about following recipes; it's about making each dish your own. So, experiment with different ingredients and techniques to personalize this dish, and most importantly, have fun in the process!