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.