Chef Deepak Shirur's Quinoa Idlis will transform your breakfast into a nutritious yet tasty affair.

Quinoa, pronounced keen-wah, a magic whole grain that works out to be a wonderful substitute for rice, is high in protein, free of gluten and blessed with iron, potassium, magnesium, B vitamins, iron, phosphorus, calcium, vitamin E and antioxidants.

Quinoa Idli

Serves: 2

Ingredients

• 1 cup ground white quinoa, easily available in gourmet stores and online 
• 1 cup oats atta, also easily available in gourmet stores and online
  
• Water
• 1 green chilly, chopped
• 1 tsp jeera or cumin seeds
  
• 1 tsp rai or mustard seeds
• Salt to taste
• 1 tsp oil
  
• A few tbsp grated carrots
• A few peas
  
• A few whole cashews
• Coconut chutney, to serve
• Sambar, to serve

Method

• In a bowl combine the quinoa and the oats atta.
  Add some water and mix until you get a smooth batter.
  Don't add too much water or your batter will be too runny. 
  Add the chopped green chilly, cumin seeds and salt. 
  Add the grated carrot and peas.
• Temper the rai over medium heat in the oil and add to the batter and mix well.   
• Bring water to boil in a pressure cooker or steamer placed over medium-high heat. 
  Grease an idli stand and pour the batter into the moulds and top with a cashew per idli.
  Place the stand in the pressure cooker or steamer, shut the lid and steam the idlis without the whistle for 10-15 minutes. 
  Take off heat, let it cool and remove the idlis from the moulds using a knife.
  Serve warm with coconut chutney and sambar. 

Deepak Shirur is the consulting chef, Bagrry's India.

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