Quinoa Idli | Millet Idli | Idli without Rice
Millet Idli or Quinoa idli is a South indian breakfast recipe prepared using fermented grain and dal (lentil) batter, a healthy and nutritious alternative to traditional rice idli. This idli is high in protein and fiber, low in calories and fat good for weight loss and a diabetic diet.
Servings: 40 idlis
Calories: 62kcal
Equipment
- Pot
- Grinder or Mixie
- Steamer, pressure cooker or instant pot
Ingredients
- 1 cup Urad dal
- 3 cup Millet or Quinoa (any millet or quinoa of your choice will work)
- 2 teaspoon Salt (approx)
Instructions
Soaking
- Nicely wash the urad dal, quinoa or millet separately in water 3 to 4 times until the water runs clear.1 cup Urad dal
- Soak dal and millet with clean water separately for 6 hours.3 cup Millet or Quinoa
Blend
- Add drained dal to the wet grinder or blender and blend this until smooth and airy.
- If using a wet grinder, add drained quinoa or millet and continue grinding, adding little water until a smooth thick batter is formed. Transfer this to a pot.
- If using a blender or mixie, transfer the ground urad dal to a bowl and then add the drained millet or quinoa and grind until smooth and mix this with ground dal.
Ferment the idli batter
- Traditional method: Ferment the idli batter in a warm place on your kitchen counter for 8 hours.
- Oven method: preheat the oven, turn the lights on, and keep the batter.
- Instant pot: Turn on the yogurt setting mode for 8 hours.
Steam millet idlis or quinoa idlis
- Add the salt to the fermented batter and mix gently once or twice.2 teaspoon Salt (approx)
- Traditional steamer: Add water to your steamer or pressure cooker without weight and bring it to a rolling boil. Grease your idli plates with oil, pour the batter into each mold, and stack the plates. Place the idli stand in your steamer and steam for 12 to 15 minutes.
- Instant pot steaming: Turn on the saute mode of your instant pot and add 1 ½ cups of water. Once the water starts steaming, place the idli stand filled with batter. Close the lid and pressure valve to venting. Press steam for 12 minutes (note instant pot timer won't work for the venting position). Press cancel once the timer goes off.
- Take the idli stand from the steamer or instant pot and let it sit for 2 to 3 minutes. Remove the idlis from the mold using the spoon.
- Serve hot with a simple tiffin sambar or coconut chutney, and enjoy.
Video
Notes
- I make idli batter in a wet grinder as it makes your urad dal aerated and fluffy, which makes your idli soft. If making in a mixie jar or blender, add ½ teaspoon fenugreek seeds and ½ cup of poha for softer idlis.
- The color of the idli varies based on the type or combination of millet, lentil, and quinoa used.
- The batter should not be too thick or too thin. It should be medium thick pouring consistency.
Nutrition
Calories: 62kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 117mg | Potassium: 72mg | Fiber: 2g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg