Skip to main content

Lollipop Lollipop... OOH Quinoa Quinoa pops!

http://www.youtube.com/watch?v=3KaE3q3FYZI%EF%BB%BF

Don't you just HATE it when you wake up in the morning & have a tune singing, Nay, NAGGING inside your head?

Its been a mixed week in terms of kitchen capers, An extended lethargy, thanks to a wonderful week off with family, combined by a jumble of ideas that I needed to untangle inside my head before making anything, leave alone posting!.
During a never ending session of 'clearing out my cupboards', I came across an sealed, unopened box of Quinoa  ( http://en.wikipedia.org/wiki/Quinoa ) prescribed  as a rice substitute when I had Gestational Diabetes... (a clue to how long this had been sitting ... My kid is WAAY over a year old!).
 Since Quinoa was touted as a cereal with the highest proportion of protein, I decided to add it to Dosa batter: Result: Delicious with a slight floral note that I couldnt quite place...
Step 2, got a bit bolder, decided to make a pesarattu batter using equal amounts of Quinoa & moong:
 BAM!! The flavor notes brought in by the quinoa was quite unlike what one associates with a traditional south indian pancake; Nutty, reminiscent of Molasses (gud), & Sesame (which works very well when using the oil to make the pancakes!).

For the Batter:
1/2 cup Quinoa
1/2 cup moong dal
Salt to taste,
Asafetida (optional)
finely minced green chillies (optional)

Soak the Quinoa & Moong dal for about 3-4 hours till they plump up, Grind until you get a smooth batter, adding the optional ingredients if desired. Add salt and mix well. leave to ferment & rise overnight in a warm place.

Potato Filling:
2 large baking potatoes boiled, peeled & mashed
 1 tsp fresh minced ginger
1 green chilli finely chopped
 a pinch of asafetida
a pinch of turmeric
water as needed,
1 sprig Curry leaves torn to bits.
For the tempering:
1/2 tsp each mustard, urad dal & channa dal
1 tsp oil

To prepare:
 In a skillet, heat oil till smoking, add the ingredients for tempering. Stir till the mustard seeds pop & the dal have turned a golden brown. add ginger, chillies & curry leaves & stir. Add the mashed potatoes &  turmeric & combine well. Use a potato masher to remove any potato lumps using water if required. combine till cooked & remove from stove. Set aside to cool.

In a hot griddle, add a tsp of sesame oil & spread with a kitchen towel. Add a ladle of the quinoa batter and spread thin like a crepe. drizzle sesame oil & cover with a lid till the top surface cooks & the underside of the crepe turns a golden brown. Spread the potato mixture evenly on the crepe and roll tightly like a swiss roll. Rremove from griddle  & set aside.

To serve as an hors d'oevre, place toothpicks over the outer edge of the rolled crepe at 1/2 inch intervals. Using a serrated knife cut into discs & serve with a chutney of your choice. (Styling inspired from a food network episode  featuring Chef Jose Andres from Bazaar restaurant, LA...I think!!)

This makes a great dish for diabetics who may be watching  their rice intake without overtly making it evident that it is a substitute!.
 Bon appetit!

Comments

  1. Dammit, I posted the comment before I'd finished. What I wanted to say was, I use red quinoa to make idli batter - grind 1 cup quinoa with your usual batter ingredients. Gives it a pretty pinkish colour and also a slight sweetness. Yum! :)

    ReplyDelete

Post a Comment

I'd love to hear feedback from you, your thoughts, ideas and suggestions.

Popular posts from this blog

From Spuds to Suds - A recipe for soap!

From Soup to soap, spuds to suds.. Just a few catch lines posted as a response to a photograph of home made soap I posted on my Instagram account.. Found it so appealing that I seriously started contemplating blogging about it. The decision was made when I got some fabulous feedback about the soap.
The idea of making soap crossed my mind during the time I dabbled in making Lip balm. A fellow Blogger friend, Nandita Iyer (Saffron Trail )had posted some ravishingly beautiful photographs of home made soap and it was sounded so fascinating that I immediately wanted to rush out and buy the ingredients right then and there.. Umm, not so fast - Inevitably the part about Caustic Lye and its corrosive properties followed and kind of slowed me down (actually stopped me). As a compromise I shopped for those bulk soap blocks from Michaels and tried to concoct my own 'flavors' and it was such a disappointing waste of time, money and effort. For one, those blocks have this long list of unp…

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from.

I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The
The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time.

I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their appli…

Khandvi deconstructed.. Chickpea flour Spaghetti & Pappardelle Pasta

Khandvi may well be my all time favorite noshing 'tiffin' tea time snack & quite possibly  because it can be pretty intimidating at first sight. a beautiful, almost impossible vision to behold, gossamer thin, jellied strips of chickpea flour & sour yogurt, tiny miniature savory Swiss rolls that delightfully wobble in your mouth before delicately disintegrating & gliding  down your throat, making way for... the next little morsel!