Ministry of Curry · by Archana Mundhe★ 4.8 (33)
quinoa Idli
NUTRITION · PER SERVING1005M COOK
CAL 3%·PRO 5%
CARBS 10G61% OF CAL
2G FIBER0G SUGAR8G OTHER
FAT 2G25% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy steamed cakes made with quinoa and lentils, scooped up with coconut chutney or sambar. A protein-rich twist on the classic South Indian idli.
mainindianbeans🥘 pressure cooker🌀 blender🔥 ovengluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup white organic quinoa
- ⅓ cup urad dal
- ½ cup poha (falttened rice flakes )
- ¾ teaspoon fenugreek seeds
- ½ cup water (for blending )
- 1½ teaspoons kosher salt
- 1 tablespoon ghee
At a glance
PER SERVING · TIME 1005M
CAL 3%·PRO 5%
CARBS 10G61% OF CAL
2G FIBER0G SUGAR8G OTHER
FAT 2G25% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 167mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2mg
- Calcium
- 10mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.