Quinoa Rava Idli

Ingredients:

• Quinoa (Prewashed) - 1 cup
• Semolia or Cream of Wheat (coarse) - 1 cup
• Water - 1 1/4 cup
• Yogurt - 1/2 cup
• Green Chilli Paste - to taste
• Curry Leaves - 1 string
• Chopped Cilantro - 2 table spoon
• Salt - to taste
• Eno Fruit Salt - 1 tablespoon
• Mustard Seeds - 1/4 teaspoon
• Urad dhal (split matpe bean) - 1/2 teaspoon
• Channa Dhal (Split Yellow Gram) - 1 teaspoon
• Split Cashewnuts (optional) - 2 tablespoon
• Olive Oil or Peanut Oil- 2 tablespoon
• Ghee (clarified butter - optional) - 1 teaspoon
• Asafoetida (optional) - 1/4 teaspoon

Cooking Method:

1. Soak the quinoa in water for 2 hours.
2. Put it on a blender and make a nice paste. (do not add more water; the soaked water should be good enough to make the paste)
3. Roast the Semolina for 1-2 minutes till there is a nice aroma(Make sure it does not turn brown)
4. Heat the oil in a pan and add mustard seeds; Allow them to pop
5. Add Channal dhal, urad dhal and cashewnuts and roast till golden color
6. Add Curry leaves, Asafeotida, Salt and switch off the stove; Add the ghee now and give it a good mix
7. Add the Semolina and yogurt to the quinoa paste and mix them well so that there are no lumps
8. Add the oil (as prepared in steps 5&6), chopped cilantro to the paste prepared in Step 7 and mix well.
9. Finally add Eno Fruit salt to the mix (this will make the batter ferment and raise quickly)
10. Grease the idli moulds or cake molds with little bit of oil
11. Pour the batter on the moulds and steam it for 15-20 minutes or till cooked.
12. Allow it to cool down for 5-10 minutes and gently remove the idli(s).

Serve with Green chutney or any spicy indian chutney or Yogurt.

Servings: 4-6

Note: Do not keep the batter out there beyond 10 minutes. It has to be poured quick and made; If it is kept outside for too long, the idli's will be sticky.