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Quinoa Idlis

Quinoa Idlis

South IndianSouth IndianModerateModerateBreakfastBreakfast
Quinoa Idlis with Sambhar
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Quinoa Idlis
with Sambhar: A Millet-Inspired South Indian Classic

52 mins
Cooking Time
Moderate
Difficulty
23
Ingredients
Vegetarian
Diet
Soft, fluffy idlis are one of South India’s most loved dishes, and this recipe adds a nutritious modern twist by replacing rice with quinoa. The result is light yet filling idlis that are rich in plant-based protein and fibre. Paired with a bowl of aromatic sambhar simmered with vegetables, this meal balances flavour, warmth, and nourishment beautifully. Perfect for busy mornings or weekend brunches, it celebrates India’s tradition of healthy eating with a mindful, contemporary touch.

Ingredients

UNITSIngredients
1 cupQuinoa
½ cupUrad dal (split black gram)
2 tbspPoha (flattened rice)
½ tspFenugreek seeds
to tasteSalt
as required Water
for greasingOil
½ cupToor dal (pigeon peas)
2 tbspTamarind pulp
1 mediumOnion
1 largeTomato
6 to 8Drumstick pieces
1 smallBrinjal
¼ tspTurmeric powder
2 tspSambhar powder
½ tspMustard seeds
8 to 10Curry leaves
1Dried red chilli
a pinchAsafoetida
to tasteSalt
1 tbspOil
2–3 cupsWater
1 tbspFresh coriander leaves

Follow
Directions

Description - Step 1

Soak and Prepare the Batter

Rinse quinoa, urad dal, poha, and fenugreek seeds separately under running water until clear. Soak them for about 4–6 hours. Once softened, drain and grind together using just enough water to form a smooth, thick batter. Add salt and mix well. Transfer the batter to a large bowl, cover, and leave it to ferment in a warm place overnight or for about eight hours. The batter should rise and become airy; this is key for fluffy idlis.

 

Step 1
Soak and Prepare the Batter
10 minutes (active) + 4–6 hours (soaking) + 8 hours (fermenting)
Step 2
Steam the Quinoa Idlis
15 minutes
Step 3
Pressure Cook the Toor Dal
10 minutes
Step 4
Prepare the Sambhar Base
8 minutes

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