Name: Instant 3 Grain (Quinoa, Oats, Rawa) Dhokla recipe by Anshu Matta at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Quinoa - 1/2 cup; Semolina (sooji) - 1/2 cup; Rolled oats - 1/2 cup; Thick yogurt - 1/2 cup; Water - 1 to 1.5 cups; Salt - as per taste; Ginger-Chili paste - 2 tsp; Lemon juice - 1/2 tbsp; Sugar - 1 tbsp; Fruit salt (eno) - 3 tsp; For tempering; Mustard seeds - 1 tsp; Oil - 1 tbsp; Cumin seeds - 1 tsp; Curry leaves - a few; Green chilies (slit) - 2 to 3; Asafoetida (hing) - 1/2 tsp

ABOUT Instant 3 Grain (Quinoa, Oats, Rawa) Dhokla RECIPE

This healthy and nutritious 3 Grain Dhokla made from quinoa, oats and semolina is one of my goto breakfast recipes these days. Wholesome yet delectable at the same time. Have you tried it???

Ingredients Serving: 4

Quinoa - 1/2 cup
Semolina (sooji) - 1/2 cup
Rolled oats - 1/2 cup
Thick yogurt - 1/2 cup
Water - 1 to 1.5 cups
Salt - as per taste
Ginger-Chili paste - 2 tsp
Lemon juice - 1/2 tbsp
Sugar - 1 tbsp
Fruit salt (eno) - 3 tsp
For tempering
Mustard seeds - 1 tsp
Oil - 1 tbsp
Cumin seeds - 1 tsp
Curry leaves - a few
Green chilies (slit) - 2 to 3
Asafoetida (hing) - 1/2 tsp

Instructions

Start with dry roasting the three grains in a pan on medium heat until you start smelling a nutty aroma
Dish them on a plate and grind to a fine powder. You can make this powder in a big batch and store it an air tight container for later use.
Sift the powder through a mesh. Add in salt, ginger-chili paste, lemon juice, sugar, yogurt and little water at a time to make a thick yet pourable batter just like the consistency of idli batter.
Let this batter rest for 15 minutes.
In the meanwhile, prepare steamer, pressure cooker or any vessel in which you would like to steam the dhokla.
Grease your steamer pan or the baking tin.
15 minutes would have passed by now; add in fruit salt in the batter and give a nice whisk. Immediately pour it in the greased pan or tin. Pop it in the steamer to steam for about 20 to 25 minutes.
Insert a toothpick in the center of the dhokla to check its doneness. If it comes out clean, its cooked else let it steam for another 4 to 5 minutes.
Take out the tin and let dhokla cool down completely.
Run a knife through edges of the tin and invert the dhokla on a plate.
For the tempering, heat oil. Add in mustard and cumin seeds. As soon as they crackle, switch off the flame. Add the hing, curry leaves and slit green chilies.
Pour this tempering on the dhokla and cut into pieces. Serve warm.

Similar Recipes