Quinoa Ragi Idli with Peanut Coconut Chutney and Sambar

Ingredients

Serves 2–3.

For the quinoa ragi idli

• 1 cup idli rice
• 1/4 cup urad dal
• 1/4 cup quinoa
• 3–4 tbsp ragi flour
• Salt, to taste
• Water, as needed

For the peanut-coconut chutney

• 1/2 cup peanuts
• 1/2 cup grated coconut
• 2 garlic cloves
• 1 dried red chilli
• Salt, to taste
• Water, as needed

For the chutney tadka

• 1–2 tsp mustard oil
• 1/2 tsp mustard seeds
• 6–8 curry leaves
• 1 dried red chilli
• A pinch of moong dal
• A pinch of chana dal

For the sambar

• 1/4 cup toor dal
• 1/4 cup masoor dal
• Mixed vegetables, chopped
• 1–2 tbsp sambar masala
• Salt, to taste
• Water, as needed
• 1–2 tsp oil

Method

Idli batter

1. Wash the idli rice, urad dal, and quinoa well. Soak them together in enough water for about 6 hours.

2. Drain and grind everything into a smooth batter, adding water little by little. Keep the batter slightly runny and pourable.

3. Transfer to a large bowl and mix in 3–4 spoons of ragi flour.

4. Cover and let the batter ferment overnight in a warm place.

Steaming the idlis

5. Once fermented, gently mix the batter. Grease the idli moulds and pour the batter in.

6. Steam on medium-high flame for 6 minutes. Turn off the flame and let the idlis sit covered for 10 minutes.

7. Remove gently from the mould and serve warm.

Peanut coconut chutney

8. Add peanuts, grated coconut, garlic, dried red chilli, and salt to a mixer jar. Add a little water and grind into a thick, creamy chutney. Transfer to a bowl.

9. Heat mustard oil in a small tadka pan. Add mustard seeds and let them splutter. Add curry leaves, dried red chilli, and a pinch each of moong dal and chana dal. Fry for a few seconds until the dal turns slightly golden and the tadka is aromatic.

10. Pour the tadka over the chutney and mix lightly.

Sambar

11. Wash the toor dal and masoor dal well. Heat a little oil in a pressure cooker and sauté the chopped vegetables for a few minutes.

12. Add the washed dals, water, sambar masala, and salt. Mix well and pressure cook for 2–3 whistles, until the dal and vegetables are soft.

13. Once the pressure releases, open the cooker and mix the sambar. Mash the dal lightly for a smoother sambar. Add hot water if it feels too thick.

14. Heat oil in a small tadka pan. Add mustard seeds, then curry leaves, dried red chilli, and hing if using. Pour the tadka over the sambar.

15. Simmer for 2–3 minutes. Turn off the flame and add lemon juice to taste. Mix well and adjust salt, sambar masala, or lemon as needed.

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Notes: Lemon works well instead of tamarind, but add it at the end after cooking — this keeps the sambar fresh and slightly tangy without turning bitter. Add the ragi flour after grinding the soaked rice, dal, and quinoa. Keep the batter slightly runny but not watery. Fermentation is key for soft idlis. Steaming for 6 minutes and resting for 10 minutes helps the idlis stay soft and set properly. The chutney tastes best when peanuts and coconut are used in equal portions.