Minivlog

Ingredients

• 2 cups Black Quinoa (Karuppu Kovani) Rice (Rinsed well before soaking)
• 2 cups Idli Rice (Parboiled Rice) (Traditional idli rice, washed)
• 1 tablespoon Fenugreek Seeds (Vendaayam) (Adds flavor and aids fermentation)
• 1 cup Urad Dal (Whole Black Gram) (Rinsed and soaked separately)
• to taste Salt (Add after grinding the batter)
• as needed Water (For soaking and grinding; use clean drinking water)
• 1 teaspoon Oil (For greasing idli plates)

Instructions

1. Measure and Rinse Grains

   Measure 2 cups black quinoa and 2 cups idli rice. Rinse both thoroughly in a fine mesh sieve until the water runs clear.

   Time: PT5M

2. Soak Rice Mixture

   Combine the rinsed black quinoa and idli rice in a bowl, add enough water to cover, and let soak for 8 hours at room temperature.

   Time: PT8H

   Temperature: 25°C

3. Soak Urad Dal

   Rinse 1 cup urad dal, place in a separate container, add fresh water, and refrigerate for 8 hours.

   Time: PT8H

   Temperature: 4°C

4. Grind Urad Dal

   Drain the urad dal, transfer to the wet grinder or blender, and grind to a smooth, fluffy batter adding a little water as needed.

   Time: PT10M

5. Grind Rice Mixture

   Drain the soaked quinoa‑rice mixture and grind to a fine batter, adding water gradually until you achieve a thick but pourable consistency.

   Time: PT10M

6. Combine Batters & Add Salt

   In a large mixing bowl, combine the urad dal batter and rice‑quinoa batter. Add salt to taste and mix well until uniform.

   Time: PT5M

7. Ferment Overnight

   Cover the bowl with a cloth and let the batter ferment at room temperature (around 30°C) for 12 hours or until it rises and shows tiny bubbles.

   Time: PT12H

   Temperature: 30°C

8. Grease Idli Moulds

   Lightly brush each idli cavity with a few drops of oil to prevent sticking.

   Time: PT2M

9. Steam Idlis

   Pour the fermented batter into the greased moulds, fill each cavity about three‑quarters full. Steam in a pre‑heated idli steamer for 15 minutes.

   Time: PT15M

   Temperature: 100°C

10. Serve Hot

    Remove idlis with a spoon, serve immediately with chutney or sambar for best flavor.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

28 g

Fat

2 g

Fiber

4 g