Oats & Quinoa Idli is my kid's favorite. I experimented few times with different batters to see if they would eat it and every time I tried new things, they ended up eating it and so this is the recipe which is now my go-to every week. They enjoy having them with just ghee. I usually have the leftovers with Schezwan chutney.
Check out Schezwan recipe:
https://desifusionhealthyliving.blogspot.com/2020/05/schezwan-sauce-schezwan-chutney-desi.html
Ingredients
Quinoa flour - 1/2 cup
Oats Flour - 1/2 cup
Semolina - 1/2 cup
Yogurt - 1/2 cup
Jeera seeds (Cumin) - 1 teaspoon
Ginger paste or finely grated - 1 Tablespoon or to your taste
Flaxseed powder - 1 1/2 teaspoon (optional)
Eno (fruit salt) - 1 teaspoon
Salt to taste
Water as needed
Oil - 1 teaspoon ***
(Optional) Tadka:
Ghee/oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Hing - pinch
Finely chopped carrots or Green beans or peas to your preference
Finely Chopped Curry leaves - 1 to 2 teaspoon to your preference
Instructions/Method:
1. In a large mixing bowl add all the three flours, flax seed powder, yogurt, jeera seeds, ginger paste, and salt. Add water little by little and mix with a whisker.
2. Make a batter not too thin and not too thick and leave it for good 20 minutes.
3. The mixture gets quite thick and so add a little more water to thin out the batter to get to idli batter-like consistency. Ensure the batter is not too thin. If it gets thinner add semolina till you reach the right consistency.
4. Idlis can be made in a steamer or a pressure cooker in an idli stand mold.
5. In case you are using the pressure cooker remove the weight/whistle. Add water to the base of the steamer or a pressure cooker and bring it to boil.
6. Grease the idli plates with a little oil and set aside.
7. Mix the better well. If preparing tadka, heat ghee in a small tadka pan, add mustard seeds, jeera seeds, and hing once it stops spluttering.
8. Add the veggies of your choice as listed above, adjust salt and stir well to combine with the batter.
9. Add Eno fruit salt and oil only when you are ready to pour the batter into the idli mold. After adding Eno, ensure you mix the batter very well. Stir it well for a good minute. With the help of a big spoon, ladle the batter in the greased mold.
10. Transfer to the steamer or pressure cooker and cover with lid without a whistle. Cook on medium heat for 15 to 20 minutes or till done.
11. Allow the idlis to cool for 5 minutes and then remove the idlis from the mold with the help of a butter knife and serve hot.
12. Serve it with Sambhar and Chutneys or just enjoy by spreading some ghee on it :)
Notes:
***Don't add oil to the batter if you are adding tadka. Oil should only be added if not adding tadka
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