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Quinoa Idli | Quinoa Dosai | Quinoa Paniyaram

June 1, 2015 By Vidya Srinivasan 47 Comments

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Traditional South Indian breakfast/ tiffin items like idli, dosai and paniyaram prepared with quinoa. Soft and fluffy healthy Quinoa Idli is Protein rich start for the day.  

Being a south Indian, Idli is one of the most common breakfast items prepared at home.. Every week at least once there will be Idli/dosai. When was I pregnant doctor told me to avoid white rice.

My friend suggested Quinoa. She told me to keep have white rice and quinoa and make sambar,rasam etc like regular white rice.I tried it for initial few days after some weeks slowly started having quinoa separately and tried my experiments with quinoa.

Checkout Idli/ dosa varieties in TMF

Millet Idli

Brown rice Idli

Kaikuthal Arisi idli

Godhumai Rava Idli

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Traditionally idli is prepared with idli rice and urad dal, but to add some healthy factor in our routine diet I started adding Quinoa, Ragi, Cracked wheat etc into the  batter. Usually idli batter is prepared in a Grinder but I am yet to buy it. My kitchen top is fully occupied and I am scared to keep the grinder down as my little one’s favorite hangout is our kitchen:-)

Bored with Idli/dosa? Try these tasty recipes using IDli/Dosa batter,

Masala Idli

Idli Upma

Kaima Idli

Masala Paniyaram

Vegetable Waffle Dosai

My mother gave me a basic recipe for idli/dosai batter for mixie and grinder. Usually rice and urad dal are soaked  separately and grinded sepeartely, mixed together at the end. Back in 2012 when I tried idli batter for the first time, by mistake I soaked both together and to my surprise we didn’t feel any difference in the taste and texture. So lazy me prefers the same procedure till date:-).

We had it with my less spicy Idli podi

I initially posted recipe for quinoa idli, recently I started preparing dosai and panniyaram so updated this post.

Othet Quinoa dishes in TMF,

Quinoa Adai

Quinoa Bisi Bele bath

Quinoa croquettes

Quinoa balls

Spinach Quinoa Quiche

Lemon Quinoa

Quinoa parfait

Tiffin recipes in TMF

Recipe with idli / dosa batter in TMF

IMG_2612

Quinoa Idli|Quinoa Idly

Soft anf fluffy healthy Quinoa Idli
5 from 1 vote
Print Pin Comment
Course: Idli/Dosai/Paniyaram
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Quinoa - 3/4 cup
  • Idli Rice - 1/4 cup
  • Whole urad dal - 1/3 cup
  • Flatten Rice - 2 tbsp + 1/2 tbsp
  • Fenugreek seeds methi - 1 tsp
  • Salt to taste
  • Water - as required room/ cold temperature water is preferable for grinding

Instructions

  • Wash the rice, quinoa and urad dal twice, soak with fenugreek seed and flatten rice for 6 hours in room temperature water or warm water for 3-4 hours
  • Drain the soaked water completely
  • In a mixie jar take 1/2 cup of the mixture with 1/2 cup of water and grind it for around 2 minutes, gradually increasing the speed
  • Open the jar lid, mix once and add 3 - 5 tbsp of water and grind till it becomes smooth. Transfer the contents to a big utensil to hold the fermented batter. Give a break for 2-3 minutes as mixie tends to become hot while grinding dal
  • Repeat steps 3 and 4 for the remaining soaked mixture and grind; add the batter to the same utensil
  • Add the required salt and mix well ( I generally mix with hand). Cover the vessel with a plate and let it ferment over night or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow the batter won't mess the kitchen top:-)
  • After the standing time the batter would be raised well. Mix it once using a ladle
  • Idli:
  • Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done. After the steam relases, remove the cooked soft idli with the help of spoon and serve hot with chutney and sambar
  • Paniyaram:
  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side. After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done
  • Dosai
  • Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and flip after one side is cooked and cook other side. Serve hot dosa with onion chutney/tomato chutney/ tomato Thokku/ chow chow peel chutney
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Notes

1. If you live in a cold place it might take time for fermentation. Can turn on the light in the oven and keep the batter for warm condition
2. Instead of grinding dal, rice and quinoa together can grind dal and rice - quinoa mixture separately
3. Wheat flour can be added while preparing paniyaram
4. For Grinder Version, use 1/4 cup urad dal instead of 1/3 cup
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients :

Quinoa – ¾ cup

Idli Rice – ¼ cup

Whole urad dal – ⅓ cup

Flatten Rice – 2 tbsp + ½ tbsp

Fenugreek seeds (methi) – 1 tsp

Salt to taste

Water – as required (room/ cold temperature water is preferable for grinding)

How to make Quinoa Idli dosa paniyaram with step by step pictures:

  • Wash the rice, quinoa and urad dal twice, soak with fenugreek seed and flatten rice for 6 hours in room temperature water or warm water for 3-4 hours

IMG_3589

  • Drain the soaked water completely
  • In a mixie jar take 1/2 cup of the mixture with 1/2 cup of water and grind it for around 2 minutes, gradually increasing the speed
  • Open the jar lid, mix once and add 3 – 5 tbsp of water and grind  till it becomes smooth. Transfer the contents to a  big utensil to hold the fermented batter. Give a break for 2-3 minutes as mixie tends to become hot while grinding dal
  • Repeat steps 3 and 4 for the remaining soaked mixture and grind; add the batter to the same utensil
  • Add the required salt and mix well ( I generally mix with hand). Cover the vessel with a plate  and let it ferment over night or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow the batter won’t mess the kitchen top:-)

quinoaidli

  • After the standing time the batter would be raised well. Mix it once using a ladle

quinoaidli1

Idli:

  • Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done.  After the steam relases, remove the cooked soft idli  with the help of spoon and serve hot with chutney and sambar

Paniyaram:

  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side. After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

Dosai:

  • Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and  flip after one side is cooked and cook other side. Serve hot dosa with onion chutney/tomato chutney/ tomato Thokku/ chow chow peel chutney

IMG_2615

Filed Under: Breakfast | Dinner recipe | Tiffin variety, Indian Breakfast, Recipes with Idli/Dosa Batter, Toddler Recipes Tagged With: Fibre, grinder, how, Indian, kaalai, Make, mixie, protien, Revipe, s, south, tffn, tiffen, Tmf, to, unavu, variety, vidya, Without

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Comments

  1. chitrajagadish says

    June 1, 2015 at 11:33

    Sounds healthy and delicious idlis….

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:51

      Thanku Chitra:-)

      Reply
  2. amrita says

    June 1, 2015 at 11:40

    Good way to add quinoa in diet

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:50

      Thanku Amrita:-)

      Reply
  3. madhavicyberkitchen says

    June 1, 2015 at 13:33

    Idli looks soft & tempting …

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:50

      Thanku Madhavi:-)

      Reply
  4. chcooks says

    June 1, 2015 at 14:17

    I have not tasted Quinoa before – Idlis look yumm 🙂

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:47

      Thanku ChCook:-)

      Reply
  5. Aruna says

    June 1, 2015 at 14:38

    Nice and healthy twist to the traditional idli!

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:41

      Thanku Aruna:-)

      Reply
  6. Sadhna Grover says

    June 1, 2015 at 15:53

    Very nice and healthy recipe, Thanks for visiting my blog.
    I am celebrating my First Blog Anniversary-http://herbsspicesandtradition.blogspot.ca/2015/05/my-first-blog-anniversary-event.html
    There is a event and a give away. Please join, it is open for everybody.

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:45

      Thanku Sadhna:-)

      Reply
  7. srividhya says

    June 1, 2015 at 17:21

    Healthy Idly and best way to sneak in quinoa..

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:46

      Thanks Sri:-)

      Reply
  8. Mullai Madavan says

    June 1, 2015 at 21:39

    Nice soft healthy idlis, love to ahve some with that red kaara chutney!

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:49

      Thanku Mullai:-)

      Reply
  9. Charanya says

    June 1, 2015 at 22:18

    Brilliant <3

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:45

      Thanku Charu:-)

      Reply
  10. dilip says

    June 2, 2015 at 04:41

    Wow we love having idli sambhar and chutney for breakfast. Atleaset 2 to 3 times a week but this addition of health supplements seems a good idea.
    Thanks and regards 🙂

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:46

      Thanku Dilip:-) agree Idli s such a key breakfast in many houses

      Reply
  11. Shweta Agrawal says

    June 2, 2015 at 08:13

    This is one of my favorite dishes. Totally love your recipe, got to give this a try!
    Super tempting pics 🙂

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 10:20

      Thanku Shweta:-)

      Reply
  12. Sundari says

    June 2, 2015 at 11:38

    Healthy idlis!! looks super soft!!

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:50

      Thanku Sundari:-)

      Reply
  13. kushi says

    June 2, 2015 at 12:44

    You have explained it so beautifully. This idli is so soft, healthy n yummy dear

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:49

      Thanku Kushi:-)

      Reply
  14. marcela says

    June 2, 2015 at 14:31

    I have no idea how it tastes like but I love the recipe! Gotta try soon!

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:42

      Thanku Marcela:-)

      Reply
  15. dilip says

    June 2, 2015 at 15:27

    My earlier comment seems to have gone astray? 🙁
    I always look forward to a Idli sambhar breakfast 🙂 Adding Quinoa as a supplement is worth a try!

    Reply
    • Vidya Srinivasan says

      June 2, 2015 at 15:49

      Omg Dilip, I didn’t delete your comment. My little one started crying while approving so I went without doing all. Just now saw ur comments and approved.. Sorry it was not intentional

      Reply
  16. swathi says

    June 2, 2015 at 16:57

    Looks delicious I haven’t tried quinoa in idli Healthy

    Reply
    • Vidya Srinivasan says

      June 3, 2015 at 16:43

      Thanku Swathi:-)

      Reply
  17. Antonia @ Zoale.com says

    June 2, 2015 at 21:35

    So delicious and healthy 🙂 I love your presentation!

    Reply
    • Vidya Srinivasan says

      June 3, 2015 at 16:43

      Thanku Antonio:-)

      Reply
  18. srividhya says

    June 3, 2015 at 01:22

    I have nominated you for the liebster blog award. Hope you take it
    http://www.vidhyashomecooking.com/2015/06/02/liebster-blog-award/

    Reply
    • Vidya Srinivasan says

      June 3, 2015 at 16:43

      Thanku Sri:-)

      Reply
  19. Dilip says

    June 3, 2015 at 06:12

    Oh this happens with me too 🙂
    Enjoy 🙂

    Reply
    • Vidya Srinivasan says

      June 3, 2015 at 16:42

      🙂

      Reply
  20. Hamida says

    June 3, 2015 at 11:17

    Ahoy,
    A new day cooking up something new  No wonder that people who love to eat never get bored!

    http://indiapulse.sulekha.com/food-recipes/traditionally-modern-food_post_8389

    Your goodies winking on our wall is as good as marshmallows

    Fancy your art of treating kitchen ♥♥♥

    http://indiapulse.sulekha.com/food-recipes/red-velvet-gulkhand-cupcakes_post_8674
    http://indiapulse.sulekha.com/food-recipes/oatmeal-vegan-cookies_post_7378
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    Bon Appetite

    I’d love to drop anchor in your lagoon,
    Hamida, Content Manager, Sulekha US
    HasanulhameedhaS@sulekha.net

    Reply
  21. Sridevi Ravi says

    June 4, 2015 at 03:06

    This looks good. I have to try it!

    Reply
    • Vidya Srinivasan says

      June 9, 2015 at 17:44

      Thanku Sridevi:-)

      Reply
  22. Shruthi says

    June 18, 2015 at 05:03

    This is the first time am into this blog and sure to follow this regularly. . I never knew that quinoa could be used for making idlies too! ! Excellent choice

    Reply
    • Vidya Srinivasan says

      June 18, 2015 at 23:25

      Thanks for visiting Shruti:-) Glad you liked my space. Do try it and share your feedback

      Reply

Trackbacks

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    September 13, 2015 at 23:15

    […] me to cook rice and Quinoa together. Slowly I started experimenting with Quinoa,  tried upma, idli, dosa, panniyaram, quiche […]

    Reply
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    July 29, 2017 at 00:12

    […] this thogayal is a big win. With mild sweetness kids will like this side for tiffin variety like idli, dosai […]

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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