Quinoa Idli {Instant Pot}

Quinoa Idli is a new, fiber-rich version of the traditional Indian idli, but with added quinoa. This is something that I wanted to try for a long time, and finally, I did. Here is my instant pot fermented and steamed quinoa idli recipe.

When I first posted my Quinoa dosa, which is a regular in my kitchen, I received immensely positive reviews from my readers. The recipe was an instant hit and everyone really loved making that. A number of readers also asked me if they can use the same batter to make Quinoa idli, but I didn't have an answer then. Now I have an exclusive recipe for the idli with quinoa that is soft, spongy, and yum.

Quinoa idli, just like the traditional idli, uses quinoa, idli rice or parboiled rice, urad dal and a spoon-full of fenugreek seeds. Soaking time is important as it makes the grains really soft. Once you grind all of the ingredients to a smooth batter, it's time to ferment. Fermenting the idli batter is easy. You can do it just by keeping the pot closed and away for 12-18 hours. Or, you can use an instant pot to ferment your idli batter. Easy, quick, and convenient. All you need to do is use the "Instant Pot Yogurt" mode and let your batter ferment for 8-10 hours till it is frothy and ready to use.

There is a lot of talk about quinoa these days. I use this grain since a long time, especially as a rice replacement. I make quinoa khichidi, dosa, quinoa pilaf, and even quinoa patties. Here are some frequently asked questions about quinoa.

Is Quinoa Better Than Rice?

Quinoa is also a carb, which provides twice the amount of protein and about 5 grams more fiber than white rice. Because of this reason alone, quinoa is considered healthier than white rice. The higher protein and fiber make quinoa a healthier grain choice. Another benefit of quinoa is that it fills you up faster and satiates for longer.

Is Quinoa A Carb?

Unlike many other traditional grains, quinoa is actually a nutritious seed. However, it is cooked and used as a pseudocereal and eaten like a grain. A cup of cooked quinoa contains 21.3% carbs, dietary fiber, protein, and vitamins. Although quinoa is a high-carb food, it is a good source of plant-based protein and fiber.

Is Quinoa A Superfood?

Quinoa is often referred to as the super-grain due to its enormous nutritional benefits. The seed/grain is high in fiber, rich in vitamin B complex, and provides high-quality protein. In fact, quinoa is one of those few plant-based foods that provide more protein, iron, and potassium. This superfood is a naturally gluten-free, whole-grain choice.

How To Ferment Idli/Dosa Batter In Instant Pot?

Place a stainless steel vessel with the batter inside the inner pot of your instant pot. I like to use my 3-quart instant pot inside my 6-quart instant pot for fermenting.

Now choose the yogurt setting and cover the instant pot with a plastic wrap or a glass lid. The warm and regulated temperature in the yogurt setting helps the microbes to work well and ferment the batter in 8-10 hours as opposed to 12-18 hours in traditional batter fermenting. After the fermentation, seal and keep the batter in the refrigerator. Use the fermented batter in 3 days.

How To Make Quinoa Idli?

Here is how you can make quinoa idli. The ingredients list are lined below.

Ingredients:

No rice: 1 cup quinoa (white variety), ½ cup urad dal, ½ cup flat rice flakes or thick poha, ¾ teaspoon fenugreek seeds, salt to taste

With rice: 1 and ½ cups quinoa, ½ cup idli rice, ½ cup urad dal,1 tsp fenugreek, salt as per taste

Method To Make Quinoa Idli:

Wash, Soak and Make Batter:

• Wash and rinse all the grains two to three times till the water runs clear. Quinoa has a typical bitter taste, which often goes away when washed and rinsed in water multiple times.
• Now soak the rice and quinoa together and urad dal separately for at least 3-4 hours. I prefer to soak them for 8 hours for the best results.
• After the soaking, grind all the grains with soaked fenugreek until smooth. I prefer to use a high-speed blender for this process. You can always use a wet grinder as well.
• I prefer to keep the rice and quinoa batter little grainy and the urad batter fully smooth. The grainy rice adds a nice texture to the idlies. But it's totally optional. If you want to keep the rice batter grainy, make sure there are no big pieces of grains left. The batter should feel grainy when you rub between your fingers but should look smooth. If you are choosing the no-rice option, just blend everything smooth.
• Mix all the batters well. Add salt at this point, and mix really well. I prefer to use sea salt over iodized salt for fermenting.

Ferment the Quinoa Idli Batter:

• Now transfer the batter to a stainless steel container or the inner pot, and set the instant pot to yogurt mode for the fermentation.
• Use a glass lid to cover the instant pot or use a plastic wrap to seal the inner pot. The normal yogurt mode automatically selects 8 hours for fermenting. However, you can increase it to 10-hours if the weather is cool.
• After the fermentation process, the batter should look frothy yet thick. Transfer the batter to another pot and store it in a refrigerator.

Make Quinoa Idli:

• Grease your idli rack lightly with oil or spray cooking all on them. I am using instant pot idli racks for this.
• Now take a ladle full of the quinoa idli batter and pour it into the mold. DO NOT overfill because the batter rises as it steams.
• Pour two cups of water inside the inner pot and let it boil in the saute mode.
• Now place the idli rack inside. Now close the lid and keep the vent OPEN.

• Set the instant pot to steam cook for 12-mins. Once the instant pot beeps, switch the IP off.
• Wait for 5 minutes and open the lid. Carefully, remove the idli plates.
• Use a spoon to remove the idlis from the mold.
• Serve quinoa idli hot with walnut chutney and instant pot sambar.
• Enjoy!

📖 Recipe

Quinoa Idli {Instant Pot}

Quinoa Idli is a new, fiber-rich version of the traditional Indian idli, but with added quinoa. This is something that I wanted to try for a long time, and finally, I did. Here is my instant pot fermented and steamed quinoa idli recipe.

4.88 from 16 votes

Print Pin Rate

Course: Breakfast, Main Course

Cuisine: Indian

Keyword: Easy quinoa idli, Healthy quinoa idli, Instant pot quinoa idli, Quinoa idli recipe

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Soaking and Ferment: 12 hours hours

Total Time: 12 hours hours 22 minutes minutes

Servings: 4

Calories: 108kcal

Author: Sophie

Cost: $6

Ingredients

• 1 and ½ cups quinoa, (White variety)
• ½ cup idli rice, (Par-boiled)
• ½ cup urad dal
• 1 teaspoon fenugreek
• salt as per taste

No Rice Version

• 1 cup 1 cup quinoa (white variety), washed, rinsed and soaked
• ⅓ cup urad dal (washed and soaked)
• ½ cup flat rice flakes or thick poha
• ¾ teaspoon fenugreek seeds
• salt to taste

Instructions

Wash, Soak and Make Batter

• Wash and rinse all the grains two to three times till the water runs clear.
  
• Now soak the rice and quinoa together and urad dal separately for at least 3-4 hours. For no-rice method, you can just wash poha and soak it with either urad dal or quinoa.
• I prefer to soak them for 8 hours for the best results.
• After the soaking, grind all the grains with soaked fenugreek until smooth. I prefer to use a high-speed blender for this process. You can always use a wet grinder as well.
• I prefer to keep the rice and quinoa batter little grainy and the urad batter fully smooth. The grainy rice texture adds a nice texture to the idlies. But it's totally optional. If you want to keep the rice batter grainy, make sure there are no big pieces of grains left. The batter should feel grainy when you rub between your fingers but should look smooth. For the no-rice version, grind everything to a smooth batter.
• Mix all the batters well. Add salt at this point, and mix really well.

Ferment the Quinoa Idli Batter In Instant Pot

• Now transfer the batter to a stainless steel container or the inner pot, and set the instant pot to yogurt mode for the fermentation.
  
• Use a glass lid to cover the instant pot or use a plastic wrap to seal the inner pot.
• The normal yogurt mode automatically selects 8 hours for fermenting. However, you can increase it to 10-hours if the weather is cool.
• After the fermentation process, the batter should look frothy yet thick. Transfer the batter to another pot and store it in a refrigerator.
  

Make Quinoa Idli

• Grease your idli rack lightly with oil or spray cooking all on them. I am using instant pot idli racks for this. Now take a ladle full of the quinoa idli batter and pour it into the mold. DO NOT overfill because the batter rises as it steams.
  
• Pour two cups of water inside the inner pot and let it boil in the saute mode.
• Now place the idli rack inside. Now close the lid and keep the vent OPEN.Set the instant pot to steam cook for 12-mins. Once the instant pot beeps, switch the IP off.
• Wait for 5 minutes and open the lid. Carefully, remove the idli plates.
  
• Use a spoon to remove the idlis from the mold.
• Serve quinoa idli hot with walnut chutney and instant pot sambar.
  
• Enjoy!

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Notes

• The nutrition fact is for 4 idlis that are approximately 100 grams.
• The quinoa idli is best enjoyed with walnut chutney and instant pot sambar.
• Quinoa has a bitter after taste, which can be reduced by washing the quinoa well and soaking it.
• I haven't tried a rice-free version yet. But if you are looking for a rice-free version, you can replace the rice with yellow moong dal and it should work perfectly. 

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Nutrition

Serving: 100g | Calories: 108kcal | Carbohydrates: 16g | Protein: 7g | Fat: 1.7g | Sodium: 20.8mg

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The quinoa idli is best enjoyed with walnut chutneyand instant pot sambar.