Fill the steamer with water and preheat it. Next grease the plate with oil.
Grind the Quinoa and oats separately to fine powder in a grinder.
Take a bowl and mix in the oats and Quinoa flour. Also add in salt, chopped green chillies, 1 teaspoon oil, grated ginger and yogurt.
Continue adding a little water at a time to make the batter. Note that the consistency should be like your regular dhokla batter, neither too runny or thick.
Next add in the eno. Mix this gently.
Then pour the batter in the greased plate and let it steam for 20 minutes.
Once cooked, cut the dhokla into square pieces. For the tadka, heat the remaining 1 teaspoon oil in a pan, add in the mustard seeds and slitted green chillies and let it pop. Pour this mixture over the dhokla pieces.
Serve piping hot with chutney or ketchup.