#shorts Quinoa Idli

By Ministry of Curry · 600 min

Ingredients

Instructions

1. Rinse the quinoa 2 to 3 times, then add the poha and lentils and rinse again.
2. Drain, then soak everything in 3 cups of water for 6 to 8 hours.
3. Drain all the water, then blend with the salt and ½ cup water until the batter is like pancake batter.
4. Pour the batter into the Instant Pot insert. Set it to Yogurt (normal mode) for 8 hours with a non-locking lid on, adjusting between 8 and 12 hours depending on kitchen temperature. Without an Instant Pot, ferment in a warm place or in the oven with the light on.
5. Grease the idli mold plates with 2 to 3 drops of ghee or oil each. Pour about ¼ to ⅓ cup batter into each section depending on plate size, then stack the plates on the idli stand.
6. Add 1 cup water to the insert and heat on sauté until hot and steaming. Place the idli stand inside.
7. Close the lid with the pressure valve set to venting. Press Steam and set an external timer for 15 minutes, since the Instant Pot timer does not work in venting mode.
8. When the timer ends, press Cancel and allow a 10-minute natural pressure release. Open the lid and carefully remove the idli stand.
9. Separate the plates and let the idlis cool for 5 minutes, then run a butter knife under each idli to loosen and remove it.

Summarized from Ministry of Curry's video. Watch it for the details.

More recipes with

Urad dalQuinoa