By Dr: Sirisha Potluri:
QUINOA &LENTIL IDLY
Protein-packed pillowy soft steamed idlis with quinoa and lentils!
Ingredients:
Mung dal and urad dal1:1 ratio
Quinoa
Fenugreek seeds
Flax seed powder
Steamer or pressure cooker and idli molds.
Instructions:
1.Soak 1 cup urad and 1 cup moong with 1 tablespoon of fenugreek seeds in 5-6 cups of water for 6-7 hours.
2.Wash the soaked lentils along with fenugreek seeds and make a a smooth fluffy batter that is not too watery.( we can ferment the batter overnight or 6-7 hours or can be used right away too)
- Toast 1/2 cup of quinoa in a pan on slow flame until nice aroma is released, now make a coarse powder of quinoa. ( this will replace the idly ravva that is traditionally used)
- Now mix this quinoa powder in 2 cups of lentil batter.
- Add 1 tablespoon of flax seed powder too in the batter.
- Add 1 cup of water and mix well, make sure it’s not too watery or thick.
- Let this batter set aside for 15-20 minutes.
- Now add 1/2 teaspoon of baking soda in the batter and mix well.
- In a steamer add water and let it boil, meanwhile fill the idli molds with idli batter and steam for 10-15 minutes.
- Serve warm idli with Sambar, chutney or flax seed powder.
