Heat oil in a pan and 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 and ginger. Saute for a few seconds and then add all the dry spices and mix well. Now add the semolina and continue to saute for two minutes.
Then add the powdered quinoa and saute for 1-2 minutes. Switch off the flame and add the coriander leaves and flaxseed. Keep aside to cool.
Add the yoghurt and 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 and serve them hot with coconut chutney and sambar for a healthy and a wholesome breakfast.
