Ekadasi Idly

This is the fermentation stage. Soaked at 9. Grind at around 1 pm and made at 7.

Soak 

1 cup Samo 

1/2 cup Qunioa 

1/4  Sabudana 

Soak for at least 5 hours 

Grind it you can add green chilies and ginger while grinding.

Add salt and let it ferment.

No need overnight fermentation just 4 hours is good. You can see the content has air bubbles. 

If you ferment more it will be too bubbly a the idli won't stay puffed or the texture will be not so good.

Secondly don't add much water when you grind because it has quinoa so it will loose water.

Moreover while grinding the first blend then Sabudana as it takes time to be blended. Then gradually add other ingredients. 

It came very nice. Steaming the same as regular idli.

When you add to the plates add 2 tbsp of oil and little sugar that balances the taste. 

Hope this helps.