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.