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    Home » Indian

    Quinoa Idli

    Published: Jul 18, 2020 · Modified: Nov 1, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 44 Comments

    1515 shares
    Jump to Recipe

    Protein-packed pillowy soft steamed quinoa idli with lentils and flattened rice. With a subtle nutty and sweet taste, these idlis have a light ivory color from the quinoa. Serve with coconut chutney or piping hot sambar, this healthy meal is sure to be on your repeat menu.

    quinoa idli served with coconut chutney
    Jump to:
    • Ingredients
    • Variations 
    • Tips
    • How to make Quinoa Idli
    • Serving
    • How To Store Quinoa Idli and Batter
    • More South Indian Recipes You'll Love
    • Recipe

    Last month I shared my no-ferment quinoa dosa recipe and I am thrilled to see all the positive feedback from you guys. It is gratifying to see so many of you trying out the recipe and replacing the traditional dosa recipe with my instant high-protein recipe.

    Many of you asked if the same batter can be used to make idli, and my answer was no because to make soft and airy idli you need to ferment the batter. So here I am with the best quinoa idli recipe!

    stack of idli

    Ingredients

    I am super excited to share my tried and tested idli recipe that uses quinoa instead of rice. Here are the 4 ingredients to make a great plant-based high-protein meal that is vegan and gluten-free:

    • Organic white Quinoa – A great sub for rice that is high in protein and fiber
    • Poha – Flattened rice that makes fluffy soft idli
    • Urad Dal – Adds the traditional earthy dosa taste with creamy texture and proteins
    • Fenugreek Seeds - Optional, but recommended as "methi dana" helps with the fermentation process in addition to its health benefits.
    quinoa, lentils and poha in a cup

    Variations 

    • To make vegan quinoa idli simply use neutral oil instead of ghee to grease the idli mold
    • You can also use this batter to make a thick pancake-like uttapam. Simple stir in finely chopped onions, green chili, cilantro, etc to the batter and make the savory protein-packed pancakes
    Quinoa idli with chutney

    Tips

    • Use Organic white/ivory quinoa and make sure to massage and rinse quinoa at least 2 to 3 times 
    • Make sure the idli batter is not too thin or too thick. It's almost like pancake batter.
    • Make sure to grease the idli mold well with ghee or oil so that the idli can be removed easily
    • To make fluffy and airy idli, it's important to cook it with pressure release valve to venting.
    • Have water heating in the Instant Pot when you place the idli stand and start cooking.
    Idli served with chutney

    How to make Quinoa Idli

    Here is my recipe with step-by-step photos to show how to make quinoa idli

    Step 1 – Soaking & blending

    • Rinse the quinoa, poha, lentils & fenugreek seeds.
    • Drain out the water and then soak with 3 cups of water for 6 to 8 hours.
    • Drain out all the water, add to the blender, add salt, and water, and blend until smooth (photos 1 - 4).
    photos showing how to make idli batter

    Step 2: Fermenting

    • Add the batter to the Instant Pot insert. Set the Instant Pot to Yogurt(normal mode) for 8 hours.
    • Place a non-locking lid on the Instant Pot as you do not need any pressure to be built. Depending on the temperature in your kitchen you may need to ferment it anywhere between 8 to 12 hours (photos 5-6). Note: If you do not have an Instant Pot, simply place the batter container in a warm place or inside the oven with lights on.
    fermenting idli batter

    Step 3: Steaming

    • Evenly spread 2 to 3 drops of ghee or oil to the idli mold plates and grease them well.
    • Then pour the batter in each section, about ¼ cup to ⅓ cup depending on the size of your idli plate.
    • Stack the plates and get the idli stand ready.
    • Add 1 cup of water to the Instant Pot insert and heat it on sauté mode. Once the water gets hot and starts to steam, place the idli stand inside the Instant Pot. Close the lid with the pressure valve to venting.
    • Press the steam option and set an EXTERNAL timer for 15 minutes. NOTE: The Instant Pot timer does not work with the pressure release valve to venting so make sure to set an external timer (photos 7 - 10).
    setting idli stand with idli batter

    Step 4: Removing

    • Once the timer goes off, press Cancel on the instant pot and allow a 10-minute natural pressure release.
    • Open the lid and carefully take out the Idli stand. Separate each plate and allow it to cool down for 5 mins.
    • Run a butter knife carefully from under each idli and remove the idlis (photos 11 - 14).
    cooked quinoa idli

    Serving

    Enjoy hot idli with coconut chutney or cilantro chutney and sambar. I have a super easy and delicious sambar recipe in The Essential Indian Instant Pot Cookbook. To make a perfect meal serve with a sweet and tangy mango lassi, cooling ginger lemonade, or refreshing watermelon juice!

    quinoa idli with coconut chutney

    How To Store Quinoa Idli and Batter

    • Fermented Idli batter can be refrigerated in an airtight container for up to 5 days
    • Leftover cooked idlis can also be refrigerated for up to 5 days. To reheat place the idlis in a microwave-safe dish covered with a wet paper towel and microwave for a short amount of time. Or re-steam in the Instant Pot for 5 minutes in an oven-safe container.

    More South Indian Recipes You'll Love

    • Quinoa Dosa
    • Rice & Lentil Idli
    • Ven Pongal
    • Bisi Bele Bhath
    • Curd Rice
    • Veg Kurma
    • Moringa Lentils

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    quinoa idli served with coconut chutney
    Print Recipe Pin Recipe Save Saved!
    4.76 from 25 votes

    quinoa Idli

    Soft and fluffy idli with a healthy high-protein makeover from organic quinoa. Perfect little pillows for scooping up coconut chutney or soaking up in a yummy, steamy bowl of sambar, makes 16 idlis
    Prep Time20 mins
    Cook Time30 mins
    Soaking + Fermenting16 hrs
    Total Time16 hrs 45 mins
    Course: Breakfast, Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 294kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker
    • Idli Stand
    • Blender

    Ingredients

    • 1 cup white organic quinoa
    • ⅓ cup urad dal
    • ½ cup poha falttened rice flakes
    • ¾ teaspoon fenugreek seeds
    • ½ cup water for blending
    • 1½ teaspoons kosher salt
    • 1 tablespoon ghee

    Instructions

    • Rinse the quinoa 2 to 3 times. Add poha & lentils and rinse again. Drain out the water and then soak with 3 cups of water for 6 to 8 hours.
    • Drain out all the water and add to a blender and blend with salt & water. The idli batter consistency will be like pancake batter.
    • Add the idli batter to the Instant Pot insert. Set the Instant Pot to Yogurt(normal mode) for 8 hours. Place a non-locking lid on the Instant Pot as you do not need any pressure to be built. Depending on the temperature in your kitchen you may need to ferment it anywhere between 8 to 12 hours. If you do not have an Instant Pot, simply place the batter container in a warm place or inside the oven with lights on.
    • Evenly spread 2 to 3 drops of ghee or oil to the idli mold plates and grease it well. Then pour the batter in each section, about ¼ cup to ⅓ cup depending on the size of your idli plate. Stack the plates and get the idli stand ready. Add 1 cup of water to the Instant Pot insert and heat it on sauté mode. Once the water gets hot and starts to steam, place the idli stand inside the Instant Pot. Close the lid with the pressure valve to venting. Press the steam option and set an EXTERNAL timer for 15 minutes. NOTE: The Instant Pot timer does not work with the pressure release valve to venting so make sure to set an external timer.
    • Once the timer goes off, press the Cancel button on the Instant Pot and allow a 10-minute natural pressure release. Then open the lid and carefully take out the Idli stand. Separate each plate and allow to cool down for 5 mins. Then run a butter knife carefully from under each idli and remove the idlis.
    • Enjoy hot with some coconut chutney or cilantro chutney and sambar. I have a super easy and delicious sambar recipe in The Essential Indian Instant Pot Cookbook.

    Video

    Notes

    • To make vegan quinoa idli simply use neutral oil instead of ghee to grease the idli mold
    • Make sure to grease the idli mold well with ghee or oil so that the idli can be removed easily
    • To make fluffy and airy idli, it's important to cook it with the pressure release valve to venting
    • Have water heating in the Instant Pot when you place the idli stand and start cooking
    • You can also use this batter to make thick pancake-like uttapam. Simple stir in finely chopped onions, green chili, cilantro, etc to the batter and make the savory protein-packed pancakes

    Nutrition

    Calories: 294kcal | Carbohydrates: 55g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 878mg | Potassium: 266mg | Fiber: 7g | Sugar: 1g | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Gowthami says

      March 30, 2021 at 11:11 am

      Thank you for the wonderful and healthy idli recipe! I was doubtful if it will come out good because my idlis never come well but this is magical. I followed exact recipe and it was fluffy. Little sweet but with podi it was perfect. Thanks again!5 stars

      Reply
    2. LeonaWestbrook-Chilcott says

      May 09, 2021 at 4:13 pm

      My Indian friends taught me about Attapam and Idli because I cannot have gliadin. I’m very allergic to gliadin. Today 5/9 was my first time to prepare these foods. I really like the Attapam. I made it like a breakfast pizza. It is very filling and gives me a fermented food to bolster my immune system and get a complete protein. This will become my staple bread replacement. Thanks for the online recipe. The texture is dense, but I liked German bread already so no problem for me. My husband always says, “ If it’s good for me, I like it.” So no problem there.5 stars

      Reply
    3. Lee says

      May 19, 2022 at 12:35 am

      What if I added too much water by accident while blending?

      Reply
      • Archana says

        May 19, 2022 at 9:49 pm

        You can add some rice flour to it.

        Reply
    4. Shweta says

      October 28, 2022 at 8:42 pm

      Why is it to ferment quinoa idli for 8 hours, but not for quinoa dosa recipe you have on your website ?

      Reply
      • Archana says

        October 30, 2022 at 3:59 pm

        Quinoa Dosa is an instant recipe and does not require fermentation. While for Idli to become fluffy and light it needs fermenting batter

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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