Thursday, May 19, 2011

Chili Quinoa Idli

This recipe is the best ever made from the leftover Idli's. In my previous recipe I made Idli Rava Idli (Click on the link to view the recipe for Idli Rava Idli). I had some left over idli batter which I thought of using it as a base for a new recipe and to keep it healthy as well, so I added quinoa to it. Quinoa does not need to be soaked, but can be cooked like upma rava. Using quinoa is perfectly optional or you can use any leftover idli batter for that matter or even leftover idli's.

2 cups Idli batter
3/4 cup Quinoa washed and soaked for just 20 mins in 3/4 cup water.
2-3 Green Chilies
1 tsp Ginger-Garlic paste
1/2 cup Green Peas ( I used frozen)
1 bunch Green Onions chopped (keep the white part and the green part separated)
1/2 tsp Mustard seeds
1/4 tsp Turmeric powder
1/4 tsp Asafoetida
1/4 tsp Cumin seeds
1 tbsp Oil
1 tbsp Lemon juice

1. Mix the quinoa, salt with the idli batter. 
2. Prepare idli's either in a pressure cooker or idli cooker, add water to the bottom of the cooker, grease the idli plates and add the batter and steam it with lid closed for about 15 mins.
3. Remove idli's to a plate, let it cool and cube it to bite size pieces and keep it aside.
4. In a pan add oil,when it's hot add mustard seeds, cumin, asafoetida and green chilies, stir it for about 15 secs, then add ginger garlic paste and wait until it turns slight brown.
5. Now add the white part of the green onions, peas, turmeric powder and salt and saute it for a min.
6. Now add the cubed idli's and mix well, (you can add also some red food color or tandoori masala for extra taste and color - optional)
7. Now add salt if needed, cook it for about 2-3 mins on medium low flame and keep stirring and make sure you don't over mix and break the idli's.
8. Off the flame and add lemon juice and mix well again.
9. Transfer it to a serving plate and garnish with the green part of the green onion.