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Quinoa Idli|Quinoa Idly

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


  • 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


  • 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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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
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