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Idli Without Rice Recipe

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Instant Rice Idli, homemade instant idli mix, rice idli without fermentation
Instant Rice Idli, homemade instant idli mix, rice idli without fermentation from www.ruchiskitchen.com

Description

Idli is a traditional South Indian breakfast dish that is popular all over the world. It is a spongy and fluffy steamed cake made with fermented rice and lentil batter. However, if you are looking for a healthier and gluten-free option, you can try the idli without rice recipe. This recipe uses quinoa, urad dal, and poha instead of rice to make the idlis. It is an easy and delicious recipe that you can make at home.

Prep Time

The prep time for this recipe is around 10-12 hours. You need to soak the quinoa, urad dal, and poha separately in water for at least 4-6 hours. After that, you need to grind them separately and then mix them together to make the batter. You also need to ferment the batter for 6-8 hours to make the idlis soft and fluffy.

Cook Time

The cook time for this recipe is around 20-25 minutes. You need to steam the idlis in an idli steamer for 10-12 minutes or until they are cooked. You can serve them hot with coconut chutney or sambar.

Ingredients

  • 1 cup quinoa
  • 1 cup urad dal
  • 1/2 cup poha
  • 1 tsp fenugreek seeds
  • 1 tsp salt
  • Water

Equipment

  • Blender or mixer grinder
  • Idli steamer

Method

  1. Soak the quinoa, urad dal, and poha separately in water for 4-6 hours.
  2. Drain the water and grind the quinoa, urad dal, and poha separately in a blender or mixer grinder.
  3. Mix the ground quinoa, urad dal, and poha together in a large bowl.
  4. Add fenugreek seeds and enough water to make a thick batter.
  5. Add salt and mix well.
  6. Cover the bowl and keep it in a warm place to ferment for 6-8 hours.
  7. Grease the idli plates with oil and pour the batter into the plates.
  8. Steam the idlis in an idli steamer for 10-12 minutes or until they are cooked.
  9. Remove the idli plates from the steamer and let them cool for a few minutes.
  10. Remove the idlis from the plates using a spoon or knife.
  11. Serve the idlis hot with coconut chutney or sambar.

Notes

  • You can use any type of quinoa for this recipe.
  • You can also use flattened rice instead of poha.
  • The fermentation time may vary depending on the temperature and humidity of your place.
  • You can add chopped vegetables like carrots, peas, or beans to the batter to make vegetable idlis.

Nutrition Info

  • Serving size: 2 idlis
  • Calories: 150
  • Protein: 7g
  • Carbohydrates: 25g
  • Fat: 2g
  • Fiber: 3g

Recipe Tips

  • Make sure to soak the quinoa, urad dal, and poha separately to get the right texture and consistency of the batter.
  • Grind the ingredients separately and then mix them together to get a smooth batter.
  • Add enough water to make a thick batter, but not too thin or too thick.
  • Do not over-ferment the batter, as it may become too sour and may not rise properly.
  • Grease the idli plates properly to prevent the idlis from sticking to the plates.
  • Do not open the idli steamer in the middle of cooking, as it may make the idlis hard and flat.

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