Quinoa idli dosa batter in a mixie, Idli batter using blender

Note

* 1 cup = 235 ml

How to make quinoa idli dosa batter with step by step images

1. In a bowl add urad dal and aval/ poha. Wash well and soak it in water for 5 to 6 hours.
   
2. Now in another bowl add rice and quinoa. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
   
3. After 5 to 6 hours, in a blender add little quantity of the soaked urad dal and poha first. Grind the mixture into a smooth, thick and fluffy batter adding water in regular intervals when needed. I used around ½ cup cup of water for grinding but it may vary according the soaking time. But the measurement is just a guideline to get a perfect batter. When done grinding transfer the mixture to a bowl and keep it aside.
   
4. Now in the same blender add soaked rice and quinoa. Grind it into smooth flowing batter adding water in regular intervals. Add water gradually so that you don’t loose the consistency. When the rice batter looks done with flowing smooth consistency add the urad dal batter to it and grind it for few seconds until combined well.
   
5. Now transfer the batter to a bowl, add salt and mix it really well. Allow the batter to ferment for 8 to 10 hours. (If you are in cold country leave the batter in microwave undisturbed or keep it in the oven with just the light on so that it creates warm atmosphere fir the batter to ferment. Also suggested time is soak rice and urad dal in the morning, grind it in the evening and let it ferment overnight)
   
6. When the batter has fermented it can be used to make dosa and idli!