Quinoa is a vegetarian source of complete protein that has all 9 amino acid profiles paired with calcium,iron,fiber rich,inexpensive and sustainable finger millet/ragi and all this topped with our favourite RICE.
Adding different grains not just improves the flavour profile but also the nutritional value of this dish.This also helps create a sustainable dish that doesn’t just rely on one grain supremacy.
Pairing this not just with chutney but my leftover homemade sambar from scratch.
Beetroot,Ragi Quinoa Rice Idly with sambar and chutney
For the idli batter:
(this batter can make approx 20-22 medium sized idlis)
1 cup quinoa
3/4 cup ragi
1 ¼ cups idli rice
1 ½ cups urad dal
1 teaspoon methi dana (soaked for 6-7 hours)
Grind all the ingredients together at once. Allow the mixture to ferment overnight.
When ready, pour the batter into the idli stand and, according to my mum’s golden rule, steam for 15 minutes.
You’ll have soft, fluffy, and protein-rich idlis!
Stay tuned for the next episode, where we’ll share a new and improved recipe. Also, comment below with your favorite breakfast dish from your region that you’d like us to enhance!
Per idli nutritional values
Total Calories – 120 kcal
Protein – 5g
Carbs – 18g
Fat – 1.5g
Sambar nutritional value (35-40 grams in a bowl)
Total Calories – 200kcal
Protein – 8g
Carbs – 27g
Fat – 5g
Do not forget to share and follow @theconsciousyogi for more such content.