2 cups Idli Rice
1 cup Rolled Oats (Unflavored)
1 cup Quinoa (PreWashed)
1.25 cups Whole Urad Dhal (With or without skin)
1 tsp Methi seeds
Soak the Urad dhal + Methi seeds in a bowl with just enough water overnight (or a minimum 4 hrs)
Soak the rest of the grains in another bowl with just enough water overnight (or a minimum 4 hrs)
Grind the urad dhal mix for 45 minutes
Add the grain mix to the urad batter and grind for another 30 minutes
Add Kosher Salk (Kal Uppu) per taste and mix the batter to the proper consistency required for idli batter.
(This way you need not disturb the fermented batter the next morning to bring it to the right consistency which may release the air that were trapped during fermentation. This ensures soft idlis)
Allow the batter to ferment overnight. If fermenting is always a trouble in your location, preheat the oven for 2 minutes at 350 degrees. Turn off the oven. Place the batter in the oven overnight.
Next Morning, grease the idli plates with gingely oil (Nallennai) and place a table spoon of batter in each idli space. Place a heap (1 tsp) of Hemp seeds at the center of each scoop of batter. Cover the hemps with little more batter on top, thus making a hemp filling inside each idli. You may skip the filling altogether or substitute with any vegetable filling like Carrot / Zuccini gratings etc) . Layer the idli plates inside a steaming idli cooker . Cover and cook the idlis for 10 minutes on Medium flame. Allow the ildis to settle down for 20 or so more minutes and scoop them on to the serving plate. Serve hot with your usual condiments!
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