Heat oil in a pan & temper with mustard seeds. After it stops spluttering, add the cumin seeds and urad dal. Saute for a few seconds.
Add the green chilies, curry leaves & ginger. Saute for a few seconds.
Then add all the dry spices and mix well.
Now add the semolina and continue to saute for two minutes.
Add the powdered quinoa and saute for 1-2 minutes. Switch off the flame.
Add the coriander leaves and flaxseed. Keep aside to cool.
Add the yoghurt & required quantity of water to make a batter. Keep aside for 15 minutes. Add more water to make a thick, but pourable batter.
Spoon them into greased idli moulds and steam for 15-20 minutes.
When it has cooled down slightly, demould them.
Serve them hot with coconut chutney and sambar for a healthy and a
wholesome breakfast.
