Ingredients Required: (Makes 20+ idlis)
Quinoa - 1 Cup
Oats - 1/2 Cup
Rice flour - 1/4 Cup
Finely chopped green chillies - 2 or more
Grated ginger - 1 inch
Mustard seeds - 1/2 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Curry leaves few
Asafoetida - 1/4 tsp
Yogurt - 1 Cup
Chopped Cilantro - handful
Grated Carrots - 2 ( can add handful peas as well)
1/2 tsp Eno salt
Method:
1) Grind oats and quinoa into coarse rava consistency
2) Heat 2 tsp oil and add mustard seeds, once it sputters add urad dal and channa dal, roast them, followed by ginger, chillies and curry leaves, finally add asafoetida
3) Add oats, quinoa and rice flour to this and roast for few minutes
3) Transfer the rava mix to a bowl, add required salt and let it cool
4) Add yogurt, grated carrots, peas (if adding) to the mix to make it into a idli batter consistency
5) Set this aside for 1/2 hour
6) Add eno salt, pour into the idli plates and steam for 10 to 12 minutes
Serve with coconut chutney or any chutney that you prefer.
Coconut Chutney:
1) Heat oil and roast tsp urad dal, tsp channa dal, tbs peanuts
2) Grind this with 1/3 cup grated coconut, 1 tsp roasted dal, 2 sprigs cilantro, 1/2 inch ginger, 2 or more green chillies.
3) Heat oil, add 1/2 tsp mustard, 1/2 tsp asafoetida and add to the chutney
Note: If you prefer little tangy chutney, add lemon juice or tsp tamarind juice
