Quinoa Idly & Dosai

Category: Breakfast / Tiffin    
Soaking Time: 6 Hrs / Overnight  
Fermentation Time: 4 - 7 Hrs    
Cooking Time: 10 mins /batch

I tried substituting 50% of Idly rice with Quinoa in our normal Idly / Dosa batter and the result was good:) Only the colour would be pale and not pure white but will be soft.
One thing I noticed in this method was fermentation takes lesser time than our normal batter, so we need to check after 4-5 hrs to avoid overflowing

Quinoa Idly

Ingredients:

• Quinoa -2 cups
• Idly rice - 2 cups
• Whole white urad dhal - 1 cup
• Fenugreek seeds - 1 1/2 tsp
• Salt - To taste

Method:

1. Soak quinoa & Idly rice together and fenugreek seeds (separately) for 5-6 hrs / overnight and urad dhal for 1-2 hrs
2.  In a wet grinder, first add the fenugreek seeds and then urad dal, grind till it becomes soft and fluffy. Once urad dhal is done, remove it in a big container and keep aside. While grinding for Idly, make sure you just sprinkle required water at regular intervals rather than pouring it at once. This will make the batter very fluffy and airy which results in soft idlies
3.  Add rice & quinoa to the grinder and grind it till it becomes smooth, but with a slight coarse texture. Once done, remove it into the container with urad dhal
4.  Add required salt and mix well with hands
5.  Allow to ferment for about 4-7 hrs and it depends on your room temperature; After fermentation, the volume of the batter would be almost doubled. (Make sure to place the batter in a big bowl to avoid spills after it gets fermented)
   
6. Once fermented, make idlies as usual and serve with your favourite side dish 
   
7. Next day, just add little water to the batter and make it slightly thinner than the idly batter. 
8. Heat Tawa and grease it. Pour a ladle of dosa batter and spread it to a thin circle. Pour a teaspoon of oil around the corners and cook covered for few seconds.
   
    
9. Flip it over and cook other side
   
10. Serve hot