Quinoa Idli : Stuffed with Tomato Chutney

I am not sure whether we get Quinoa in India or not. But I had never got chance to use it or even see it. Here, in the UK, its quite a popular grain and advised by many health professionals. Since I was not aware of any kind of cooking done with this new Superfood, I thought of starting with somethings as simple as Saddiii Idli :D.. the most versatile dish in my kitchen. Love the softness and color everytime I make them. Searched for various recipes over net and then tried my own form. It was so delicious, I ate a complete batch without any other thing accomplished ( thats really true.. sachhi !! ).. Also, I used some leftover tomato chutney I made last weekend. Did not want to keep it for more than 4 days in fridge, so used it. You can try your own variations too.. Lets learn somethings about the rich grain first :

Good to Know:
Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest


Some of the nutrients in quinoa include:

• Complete protein. Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.
• Magnesium helps relax your muscles and blood vessels and effects blood pressure. Quinoa contains high levels of this vital nutrient.
• Fiber. Quinoa is a wonderful way to ensure that you consume valuable fiber that eases elimination and tones your colon.
• Manganese and copper. Quinoa is a good source of these minerals that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.

Quinoa is naturally gluten-free, making it an excellent food for celiac patients or other people following a gluten-free diet. Quinoa flour is great for baking cookies, breads and muffins, and quinoa flakes are a perfect substitute for oatmeal. It has another benefit in that it is an alkaline food. This means that it helps the blood to keep a healthy PH level. This is essential for good health.

Ingredients:
1. 1 1/2 cup Semolina ( Sooji, a little course )
2. 2 cups thick curd 
3. 1 tsp salt 
4. 1/2 cup Quinoa , soaked overnight 
5. 1/2 cup tomato chutney ( Recipe here )
6. 1 tsp Baking Soda 


Qunioa needs to soaked for atleast 4-5 hours. If you soak it for lesser hours, its not properly digested to the body. I have just soaked overnight to avoid any doubts. Also, you can roast semolina if you like it that way. I have just kept it as it is. 


Method:
1. Blend together Semolina and Curd. Add salt and beat well. Keep aside for 20  minutes.
2. Add quinoa and mix well. 
3. Now, pour 1 spoon of the batter  in the Idli mold so that its half filled. With a spoon, put the tomato chutney over each mold. 

4. Layer a spoon of batter over the chutney in a way its almost covered. Dont overflow the molds. 

5. Steam as usual Idlis for 20 minutes in a steamer or pressure cooker. Keep the flame on high for first 10 min and then low for next. Let it cool a bit 
6. Take out the idlis and enjoy warm with Dates chutney or you can have it just as it is, like I did :D 

Notes from my kitchen :
1. You can add any Chutney in this Idli like Coriander Chutney, Mint Chutney or even Cocont Chutney. Next time I will post them all with pics 
2. I have not added any spice to the Idli Batter, but if you want it more spicy you can add a small tsp of grated ginger into it. 
3. Since Chutney itself had a lot of spices, there was no need to add extra tadka to the Idlis