IngredientsGives 20 idlis
Quinoa 1 1/2 cups
Urad dal 1/2 cup
Watermelon pith 1/2 cup
Fenugreek seeds 1/2 tsp
Salt to taste
Oil for greasing the mold
Tempering
Oil 1/2 tbsp
Mustard seeds 1 tsp
Curry leaves 1 sprig
Whole red chilli 2
MethodWash and soak quinoa for 8 hours
Wash and soak Urad dal with fenugreek seeds for 3 hours.
Grind quinoa, Urad dal, and watermelon pith into a slightly coarse paste.
Use water as required. I used one cup of water.
Mix in salt and leave it overnight to ferment.
In the morning, grease the idli mold with oil.
In a small pan, heat 1/2 tbsp oil, add in mustard seeds, curry leaves and whole
red chili broken into pieces.
Pour this Tempering, over the idli mix.
Bring some water to boil in a cooker or Idli cooker.
Pour one ladle into each cavity of Idli stand.
Keep the stand in the cooker or idli cooker.
Steam for 20-25 minutes.
Remove the stand, separate the plates.
Let these cool a bit then using a knife or back of a spoon, remove the idlies,
one by one.
Serve them hot with coconut chutney and tomato chutney.
