- For the Quinoa Vadai
- 100 gm Toasted Quinoa Powder
- 75 gm Potato Boiled and Mashed / Soaked Grounded Urad Dal
- 2- 3 gm Green Chilly
- 3 gm Ginger
- 5 gm Chopped Fresh Coconut
- 5 gm Cumin
- 5 gm Sendha Namak
- 500 ml Oil
- For the Watermelon Rassam
- 50 ml Watermelon Juice
- 35 gm Rassam Powder
- 5 ml Coconut Oil
- 10 gm Red Chilli Paste
- 1/2 gm Mustard Seeds
- Curry Leaves – Few
- 20 ml Tomato Puree
- 5 gm Chopped Coriander Leaves
Prep: 25 minutes
Cooking: 15 minutes
- Dry roast quinoa on medium heat and once cool, grind into coarse form.
- In a clean vessel, add quinoa, potato, chilly, ginger, coconut, cumin & salt.
- Form into small balls similar to a size of a coin. refrigerate for 15 mins.
- In a heavy bottom kadai, heat oil till medium heat, drop quinoa balls and fry till golden brown.
- Separately, start making rassam. temper mustard seeds and curry leaves in coconut oil.
- Add chili paste, tomato puree & rassam powder. Cook till you get soothing aroma.
- Finish with watermelon juice, coriander leaves & salt. put off the flame.
- Serve hot as an evening healthy snack or Cook for some more time until it attains glaze and it becomes somewhat translucent.
- Place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm–-neither runny nor hard – it’s ready.
- Pour the marmalade into clean sterilised glass jars and seal with the lids. keep it in ambient temperature. It may take 24-48 hours for the natural pectin to set up properly.