Quinoa Idli Recipe | How To Make Quinoa Idli

Quinoa Idli Recipe
Quinoa Idli Recipe | How To Make Quinoa Idli

Quinoa idli recipe | Quinoa idli recipe | How to make Quinoa idli with step by step photo and video recipe.

Quinoa Idli Recipe is a twist to the original recipe of South Indian Idli batter. I have added quinoa in addition to the other idli batter ingredients like urad dal, rice , and methi while soaking and then ground and fermented. This results in a spongy texture of idlis which are amazing to eat. I have added carrots as well to increase its nutritional content. This is a great recipe to pack in kids lunch boxes, or be made as a healthy breakfast to start your day the South Indian way.

Also try other idli recipes like Fried Idli , Idli UpmaMasala Idli , Curd IdliStuffed Idli ke PakodeIdli Pakora or many more.

Quinoa Idli Recipe | What Is The Recipe Of Quinoa Idli

Cuisine Indian
Author Rashmi Sharma


  • 0.50 cup Quinoa
  • 0.50 cup Idli Rice
  • 0.25 cup Urad Dal
  • 0.50 tsp Fenugreek Seed
  • 2 tbsp Oil
  • 0.25 cup Onions Chopped
  • 0.50 cup Carrots Chopped
  • 0.50 gms Beans Snap Green Raw
  • 0.50 tsp Mustard Seeds
  • 0.50 tsp Urad Dal
  • Salt as per taste


  1. Soak quinoa, rice and fenugreek seeds together in water for 5 - 6 hours. Wash quinoa several times in water using a wire mesh strainer before soaking.
  2. Soak urad dal separately for 5 hours in water. Strain and discard the water completely from urad and add urad dal in a grinder or mixer.
  3. Add water little by little and grind urad dal to a smooth and fluffy batter. Transfer the urad dal batter to a wide bowl and keep aside until needed.
  4. Strain and discard the water completely from the soaked rice, quinoa and fenugreek seeds.
  5. Grind the rice, quinoa and fenugreek seeds together by adding water little by little to a smooth batter and transfer it to the same wide bowl with urad dal batter.
  6. Combine both the urad dal, quinoa rice batter, salt and mix well. Cover the batter and allow it to ferment for 8 hours or overnight.
  7. After 8 hours of fermentation, you might notice the batter will rise and increase the quantity. If not allow the batter to ferment for 2 - 3 hours or until the batter rise and increase in the quantity.
  8. For making vegetable idli: Take 2 cups of fermented batter in a separate bowl add the necessary amount of water until the batter reaches a smooth and slightly thin consistency and mix well.
  9. Chop the onion, carrots, and beans finely. In a pan heat oil, add mustard seeds and wait until it gets splutter. Add urad dal, chopped onion and cook until the onion becomes soft.
  10. Add chopped carrots, green beans, salt and mix well. Cook until the veggies become slightly soft. Add it to the 2 cups of batter and mix well.
  11. Add a cup of water in the Idli cooker and grease the idli moulds with oil and pour a spoonful of idli batter in each Idli moulds. Arrange the filled idli moulds in the idli cooker or pressure cooker carefully one after another, cover the Idli cooker and cook for 10 - 12 minutes or until the steam starts to coming out

  12. Avoid over cooking the idlies maximum 12 minutes of steaming is enough. Allow the idlies to cool slightly in the idli cooker or pressure cooker itself and take out the idlies one by one using a slotted spoon. Quinoa vegetable idli is ready to serve.

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