Yummy Tummy Tuesdays – Brown Rice, Couscous, Quinoa Idlis

I try to substitute or reduce white rice in recipes with brown rice. Since I discovered quinoa two years ago, I am doing the same with that. Thus was born this CUBiQ idli:
Brown rice – 1 cup
Urad dal – 1 cup
Quinoa – ½ cup (I used red quinoa grains from Trader Joes)
Couscous – ½ cup (I used Israeli pearl couscous from Trader Joes)
Methi seeds – ½ tsp
Salt – to taste
Soak the brown rice and urad dal separately overnight. Soak the quinoa and couscous together with the methi seeds overnight.
First, grind the urad dal until soft and fluffy.
Next, grind the brown rice separately till ground to fine rava texture.
Grind the quinoa and couscous till smooth.
Mix all three together – you can mix them in the grinder/blender/processor you are using – and add salt.
Ferment overnight. (You can warm the oven to 250 F beforehand and turn it off. Then place the batter in the warm – ensure is not too warm – oven for fermenting).
Once batter is fermented, pour batter in the idli mounds. Steam for about 15 to 20 minutes.
Enjoy these healthy idlis with milagaipodi/chutney powder, sambar or chutney. (our favorite was the milagaipodi).

I googled and found other similar recipes at Sumadhura for Quinoa idli and Instant Quinoa Idli.

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