Spongy Quinoa Idli Recipe

Spongy Quinoa Idli Recipe is a twist to the original  South Indian Idli batter. I have added quinoa in addition to the other idli batter ingredients like urad dal, rava, and methi while soaking and then ground and fermented. This results in a spongy texture of idlis which are amazing to eat. I have added grated carrots as well to increase its nutritional content. Course : South Indian Breakfast Ingridients : 1 cup Quinoa 1/2 cup White Urad Dal (Split) 1 cup Rice rava 1/2 teaspoon Methi Seeds (Fenugreek Seeds) Salt , to taste 2 Carrots (Gajjar) , grated (optional, but recommended) Instructions To begin making Spongy Quinoa Idli Recipe, first prep with the batter. Rinse and soak the urad dal and the quinoa separately.Add the methi seeds to the urad dal to soak. Soak for a minimum of 5 hours.Soak the idli rava/sooji in a deep vessel. Let it stand for a few minutes. Then decant the liquid. Repeat  2-3 times. Set aside after the last rinse. This is to be mixed with the ground contents later.Drain the urad dal and reserve the water.Grind the urad dal and methi using the mixer grinder in pulse mode initially till the dal moves smoothly adding water little by little. I must have used about 1/4 to 1/2 cup for the grinding. Now grind till finely done.Add the urad dal mixture to the Idli rava/sooji vessel.Grind quinoa to a smooth paste and add water if needed. Take it out into a large vessel which contains idli rava.Give this a nice stir till mixed well. The consistency of the batter should be like our regular idli batter and should not be too thick or too thin. Leave the batter to ferment for 6 hours or overnight.You can add salt before fermenting if you wish or add it just before making the idli.