Our love for “Idli” (steamed rice dumplings), as a family is rather well-known by now! “Kanchipuram Idli” is a speciality from the beautiful South Indian state of Tamil Nadu renowned for the beautiful temples, culturally rich architecture and of course, awesome food! It has been many, many moons since I was last there however, memories of all the good times linger. I have substituted cooked quinoa in place of the par boiled rice normally used.
- Cooked Quinoa – 1 cup
- Split Black Lentil Flour (Urad Dal) – 1/2 cup
- Warm Water – 1 cup
- Fresh Ginger Root, minced – 2 teaspoons
- Black Pepper, freshly ground – 2 teaspoons
- Cashew Nuts, broken into large pieces – 1 tablespoon (omit for a nut free version)
- Baking Soda/ Eno Fruit Salt – 1/2 teaspoon
- Coconut Oil – 1 teaspoon
- Black Mustard Seeds – 1 teaspoon
- Cumin Seeds – 1 teaspoon
- Asafoetida – 1 teaspoon
- Salt, to taste
- Non Stick Spray, to grease the pan/ moulds
- Mix the quinoa, lentil flour and water together to make a smooth batter. Season with salt and mix in minced ginger and black pepper powder before setting aside.
- Heat the coconut oil and add the mustard seeds. Wait until they pop and take off the heat.
- Quickly mix in the asafoetida and cumin seeds into the hot oil.
- Mix the spice – oil mixture into the above batter.
- Boil water in a steamer and grease either “Idli” moulds or, little bowls with non stick spray.
- Mix Eno fruit salt or baking soda (Not both!) into the batter until it looks frothy and bubbly.
- Quickly spoon batter into the prepared moulds and sprinkle the cashew pieces on top.
- Steam for 15 – 18 minutes on high.
- Check if cooked with a skewer inserted in the middle.