Quinoa Idli ♡ 2 Types Coconut Chutney

Name: Quinoa Idli ♡ 2 Types Coconut Chutney
Total time: 900 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 cup quinoa; 1-1/2 cup fine sooji; 1 cup thick curd; 1 cup buttermilk; 1-1/2 teaspoon salt; 2 teaspoon Eno fruit salt; 3/4 cup coconuts chopped; 4 tablespoons roasted chana dal/ dalia dal; 2 cloves garlic; 2 green chilles; Salt as per taste; 1/4 cup coconuts chopped; 2 tablespoons roasted chana dal/ dalia dal; 1 cup roughly chopped coriander; 2-3 green chilles; 2 cloves garlic; Salt as per taste; Juice of half a lemon; 1/4 cup oil; 1 tablespoons mustard seeds

PV Iyer @pviyer79

Nagpur

#healthylunch
My Today's lunch includes 2 highly power packed ingredients 'Quinoa' & 'Coconut'.
Quinoa seeds are rich in protein, vitamin B dietary fiber and great amount of minerals than any other main grains.
Coconut chutneys provide protein, several important minerals, and some amount of vitamin B. Including coconuts in your family diet helps in good bone health, help form red blood cells, and also provide important antioxidant that protects your cells.

Saved

Ingredients

12-15 mins

5 servings

Quinoa Idli
1 cupquinoa
1-1/2 cupfine sooji
1 cupthick curd
1 cupbuttermilk
1-1/2 teaspoonsalt
2 teaspoonEno fruit salt
White chutney
3/4 cupcoconuts chopped
4 tablespoonsroasted chana dal/ dalia dal
2 clovesgarlic
2green chilles
Salt as per taste
Green chutney
1/4 cupcoconuts chopped
2 tablespoonsroasted chana dal/ dalia dal
1 cuproughly chopped coriander
2-3green chilles
2 clovesgarlic
Salt as per taste
Juice of half a lemon
Tempering
1/4 cupoil
1 tablespoonsmustard seeds

Saved

Steps

12-15 mins

1

Grind quinoa to fine powder.
2

Roast together quinoa flour and sooji for 3-4 minutes.
3

Add curd and mix well together. Add buttermilk to make the batter smooth. Cover and keep aside for the flours to absorb the moisture for 20-25 minutes
4

Prepare tempering, by adding mustard seeds and aesafoetida to hot oil. Once the mustard seeds splutter add half of it to the idli batter and keep rest to add over the chutneys.
5

Heat the idli pan with enough water and a slice of lemon.
6

Divide batter in two bowls. Add 1 teaspoon Eno to one bowl of batter and mix well.
7

Grease the idli trays with some oil and pour the batter with eno. Remember to leave some place for the batter to fluff.
8

Cover the lid and let steam cook for 12-15 minutes. When touched the idli will spring back and wouldn't stick to your fingers, this means they are done. Scoop out with the help of sharp spoon
9

Add all ingredients mentioned for green chutney and grind with 2 tablespoons of water.
10

Add all ingredients mentioned for white chutney and grind with 2 tablespoons of water.
11

Divide the tempering between both chutneys. Mix and check the seasoning.
12

Pack for school and office lunch boxes, eat immediately all upto you how you enjoy these healthy and yummy beauties.