I love traditional rice dal Idli but I am trying to reduce rice intake in my diet and quinoa is my favorite these days. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids. So what could be better than quinoa to replace rice. I don’t need to replace lentil with anything as they are nutritious. They are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron. The Centers for Disease Control and Prevention reports that eating plenty of nutrient-dense foods like lentils can lessen your risk of many serious medical problems.
Now, with Quinoa trend, Instant pot and electric cooker is getting popular as well so I thought of using my Cosori electric pressure cooker to steam idli.
I bought the idli stand from Amazon that fits well in my 6 & 8 qt Cosori Cooker.
Below is the step by step video instructions for making Quinoa Lentil Oat Idli.
- Quinoa – 1 cup
- Oats – 1/2 cup
- Urad Dal – 1/2 cup
- Chana dal - 1/4 cup
- Rice - 1/2 cup can be replaced with 1/2 cup quinoa
- 1 tbsp Flax Meal optional for extra nutrition
- Salt to taste
- 1/2 tsp ENO Fruit salt if desired
- Optional ingredients for Masala Idli making
- Ginger – chili paste – 1 tbsp or as per taste
- Ground Cumin Jeera powder– 1/8 tsp
- Rinse quinoa, oat, rice and lentil several times in water until the water runs clear.
- Soak Oat, lentils, rice and quinoa in water for at least 5 hours or overnight. This helps to make the lentils and quinoa soft. So that the quinoa and lentils are easy to grind smoothly.
- When ready to make Idli, drain water or reserve little on side to add while grinding.
- I usually keep little water when drain or add water little by little when grinding the quinoa and lentils. This process helps to make a dosa batter to the right consistency.
- Now, once the batter is ready, add flax seed meal if adding and idli can be made immediately or allow the batter to ferment for about 6-8 hours or an overnight.
- Before making idli season with salt and other optional ingredients, mix well and set the batter aside.
- Prepare the steamer by adding about a liter of water in it and heat up on medium to high heat.
- I prefer to add ENO fruit salt right before pouring the batter into the idli mold. So add ENO when ready to make idli and mix well.
- To make idli, grease idli molds with oil and pour the batter into each mold.
- Carefully, place idli molds into the steamer and steam idli for about 15-20 minutes on high heat.
- When done, turn off the stove and let steamer stand for about 5 minutes, open and remove the idlli molds and set aside.
- Let idli cool slightly or set and using the butter knife lift from edges to center.
- Store idli into the container wrapped with kitchen cloth towel to keep warm.
- Serve idli steamy warm with chutney and sambhar.