1 1/2 cup Quinoa
1/2 cup urad dal
water as needed
The proportion of urad dal to quinoa is 1:3.
Prepare Batter: Rinse and soak quinoa and urad dal 4 to 8 hours or overnight. After soaking grind the quinoa into a slightly coarse batter in 1 cup water and the urad dal to a fine batter in 1/2 cup water. Adjust the water as needed. Do not make it too liquid. After grinding, mix the two and keep it in a warm place for fermenting.
When the batter has fermented one hour before making the idlis season it and keep it aside.
3 tablespoon of til oil or gingely oil or use any oil or ghee
4 teaspoon channa dal
3 teaspoon urad dal
1/2 teaspoon mustard seeds
1 tablespoon minced ginger
2 green chili or to taste
2 tablespoon broken cashew nut
a few curry leaves
1 teaspoon ground black pepper
1 teaspoon salt or to taste
Heat oil in a pan on medium heat, when hot add channa dal, urad dal and mustard seeds. When the mustard seeds crack add ginger, green chili, cashew, curry leaves saute for a few seconds, add ground black pepper and turn the heat off and add the seasoning to the fermented batter. Add salt to taste, mix the batter thoroughly and keep it aside for at least an hour. The seasoning need to soak for some time for the flavor to develop in the batter.
Prepare idli in the microwave:
Use a greased egg poacher or a microwave idli maker. Fill the cups of the egg poacher with batter and insert it in a bowl with a little water. Microwave it for 4 to 5 minutes until the idli is cooked. Adjust the the cooking time to power of your microwave. When a knife it inserted in the middle of the idli comes out clean, it is cooked. Remove it from the cups and serve fresh.
Serve warm with sambar and chutney. These idlis are very filling, you may not eat as many as rice idlis. They taste close to wheat rava idli. They do get hard when they are cold. However, if they are warmed in the microwave they become softer.
Alternatively you can make these idlis in an idli steamer, in the usual way. See also Idli, sambar, chutney and other snacks. You can use regular idli batter to make Kanchipuram idli.
If the dough does not ferment use some yeast or fruit salt.
For days when you want to eat something different, these spiced up idlis are delightful and healthy.