Ingredients (for the batter)

1 cup quinoa

½cup onions

1cup mixed vegetables

300-320ml water

salt, to taste

1tsp baking soda

Ingredients (for the tempering)

1tsp split urad dal

1tsp cumin seeds

1tsp mustard seeds

a handful of curry leaves

1tsp ginger, grated

1tsp garlic, chopped fine

1tbsp lemon juice

1tbsp vegetable oil

Method

This is a list of ingredients.

Cook the vegetables in a microwave and roughly mash them.

To a pan, add the quinoa.

Dry roast it till it turns a little brown.

Transfer it to a grinder.

Grind into a smooth powder.

Put the ground quinoa into a wide bowl.

Add the salt.

Then, add the water.

Give it a good mix to make a batter.

To a pan, add oil.

Then, add the mustard seeds.

Next, add the cumin seeds.

Saute for a few seconds and add the onions.

Then, add the ginger.

Next, add the garlic.

Saute for a few minutes and add the urad dal.

Next, add the curry leaves.

Add the mashed vegetables.

Mix everything in and take it off the heat.

Add this vegetable mixture to the idli batter.

Add the lemon juice.

Give it a good mix.

Just before steaming it, add the baking soda and mix it in the batter thoroughly.

Pour the idli mixture into the idli moulds and steam in an idli maker for 10-12 minutes, or till the idli’s have been cooked.

This is how they should look like when done.

With a blunt knife or a spoon, scoop them out and transfer them onto a plate after they have cooled.

Serve with chutney and sambhar.