Grind quinoa to fine powder.
Roast together quinoa flour and sooji for 3-4 minutes.
Add curd and mix well together. Add buttermilk to make the batter smooth. Cover and keep aside for the flours to absorb the moisture for 20-25 minutes
Prepare tempering, by adding mustard seeds and aesafoetida to hot oil. Once the mustard seeds splutter add half of it to the idli batter and keep rest to add over the chutneys.
Heat the idli pan with enough water and a slice of lemon.
Divide batter in two bowls. Add 1 teaspoon Eno to one bowl of batter and mix well.
Grease the idli trays with some oil and pour the batter with eno. Remember to leave some place for the batter to fluff.
Cover the lid and let steam cook for 12-15 minutes. When touched the idli will spring back and wouldn't stick to your fingers, this means they are done. Scoop out with the help of sharp spoon
Add all ingredients mentioned for green chutney and grind with 2 tablespoons of water.
Add all ingredients mentioned for white chutney and grind with 2 tablespoons of water.
Divide the tempering between both chutneys. Mix and check the seasoning.
Pack for school and office lunch boxes, eat immediately all upto you how you enjoy these healthy and yummy beauties.
