Ingredients

Quinoa- 1 cup

Barley-1 cup

Oats- 1 cup

Idli Rice-1 cup

wheat-1 cup

Ural dal-1/2 cup

Moong dal-1/2 cup

Chana dal-1/2 cup

Masoor dal-1/2 cup

Poha-1 cup

salt to taste

Soak all the ingredients for 6 hours and grind it into a smooth batter, mix well and let it ferment overnight.

For Veggie Filling

I sautéed one cup of organic mixed veggie blend with a cup of chopped dill and fenugreek leaves in a tsp of olive oil with a pinch of salt and a tsp of dry coconut powder.

Coconut Chutney

Fresh grated coconut-1 cup

Roasted chick peas-1/4 cup

Green chilis-5

Cilantro-1/4 cup

Ginger-2″

Tamarind paste-1/2 tsp

salt to taste

Blend everything into a fine paste and set aside.

Method

Grease the idli plates with some ghee and for a ladleful of batter into each idli mould and top it with the veggie filling and let it stem for 10 mins.Turn off heat and let the idles continue to cook for 3 more mins.Now open the steamer lid and let the idli’s rest for 2 more mins.

Using a spoon carefully remove the idles from the mould.

Serve it hot with the coconut chutney.