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Whole grain idly

Whole grain idly

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Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, lunch
Cuisine South Indian


  • 1 cup red or white quinoa ( I used the Inca organic red quinoa)
  • 1/2 cup old fashioned oats
  • 1/2 cup ragi flour
  • 1/2 cup semolina
  • 1 cup plain yogurt
  • 2 tbsp cilantro – chopped
  • 1 tsp baking soda
  • Salt to taste


  • Heat a dry pan for 2 minutes on high. Once hot enough, lower the flame and lightly roast the  quinoa and oats separately without oil for 2-3minutes. Once cooled , grind them to a fine powder in a blender (each separately).
  • Mix the semolina, ragi flour, salt  and baking soda with the powdered quinoa and oats. Initially add about 1.5 cups of  yogurt and mix them well with a spatula. Add the chopped coriander leaves and add the remaining yogurt and stir to combine.
  • The batter should be similar to a normal idli batter consistency, if not add some more water. Grease the idli moulds, and the pour the batter, steam it in the cooker until the idli’s are cooked.
  • Serve warm with sambar and chutney.
Keyword Whole grain idly
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