Powder the quinoa and oats separately in a blender. Mix it along with the semolina, ragi flour, salt and bicarbonate of soda.
Heat the oil in a pan, add the seasoning ingredients one by one, when the mustard seeds start spluttering, add the seasoning to the quinoa mixture and mix well. Mix 1.5 cup of yogurt and mix it well. Add the chopped coriander leaves and mix it well.
Add the remaining yogurt and mix it well. 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 idlis are cooked.
Serve warm with sambar and chutney.
Recipe courtesy: Taste of Pearl City
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