Good to Know:
Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest
Some of the nutrients in quinoa include:
- Complete protein. Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.
- Magnesium helps relax your muscles and blood vessels and effects blood pressure. Quinoa contains high levels of this vital nutrient.
- Fiber. Quinoa is a wonderful way to ensure that you consume valuable fiber that eases elimination and tones your colon.
- Manganese and copper. Quinoa is a good source of these minerals that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.
Quinoa is naturally gluten-free, making it an excellent food for celiac patients or other people following a gluten-free diet. Quinoa flour is great for baking cookies, breads and muffins, and quinoa flakes are a perfect substitute for oatmeal. It has another benefit in that it is an alkaline food. This means that it helps the blood to keep a healthy PH level. This is essential for good health.
1. 1 1/2 cup Semolina ( Sooji, a little course )
2. 2 cups thick curd
3. 1 tsp salt
4. 1/2 cup Quinoa , soaked overnight
5. 1/2 cup tomato chutney ( Recipe here )
6. 1 tsp Baking Soda
Qunioa needs to soaked for atleast 4-5 hours. If you soak it for lesser hours, its not properly digested to the body. I have just soaked overnight to avoid any doubts. Also, you can roast semolina if you like it that way. I have just kept it as it is.
1. Blend together Semolina and Curd. Add salt and beat well. Keep aside for 20 minutes.
2. Add quinoa and mix well.
3. Now, pour 1 spoon of the batter in the Idli mold so that its half filled. With a spoon, put the tomato chutney over each mold.
4. Layer a spoon of batter over the chutney in a way its almost covered. Dont overflow the molds.
5. Steam as usual Idlis for 20 minutes in a steamer or pressure cooker. Keep the flame on high for first 10 min and then low for next. Let it cool a bit
6. Take out the idlis and enjoy warm with Dates chutney or you can have it just as it is, like I did 😀
Notes from my kitchen :
1. You can add any Chutney in this Idli like Coriander Chutney, Mint Chutney or even Cocont Chutney. Next time I will post them all with pics
2. I have not added any spice to the Idli Batter, but if you want it more spicy you can add a small tsp of grated ginger into it.
3. Since Chutney itself had a lot of spices, there was no need to add extra tadka to the Idlis