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Photo of Instant 3 Grain (Quinoa, Oats, Rawa) Dhokla by Anshu Matta at BetterButter

Instant 3 Grain (Quinoa, Oats, Rawa) Dhokla

Anshu Matta
30 minutes
Prep Time
25 minutes
Cook Time
4 People
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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???

Recipe Tags

  • Veg
  • Easy
  • Breakfast and Brunch
  • High Fibre

Ingredients Serving: 4

  1. Quinoa - 1/2 cup
  2. Semolina (sooji) - 1/2 cup
  3. Rolled oats - 1/2 cup
  4. Thick yogurt - 1/2 cup
  5. Water - 1 to 1.5 cups
  6. Salt - as per taste
  7. Ginger-Chili paste - 2 tsp
  8. Lemon juice - 1/2 tbsp
  9. Sugar - 1 tbsp
  10. Fruit salt (eno) - 3 tsp
  11. For tempering
  12. Mustard seeds - 1 tsp
  13. Oil - 1 tbsp
  14. Cumin seeds - 1 tsp
  15. Curry leaves - a few
  16. Green chilies (slit) - 2 to 3
  17. Asafoetida (hing) - 1/2 tsp


  1. Start with dry roasting the three grains in a pan on medium heat until you start smelling a nutty aroma
  2. 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.
  3. 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.
  4. Let this batter rest for 15 minutes.
  5. In the meanwhile, prepare steamer, pressure cooker or any vessel in which you would like to steam the dhokla.
  6. Grease your steamer pan or the baking tin.
  7. 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.
  8. 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.
  9. Take out the tin and let dhokla cool down completely.
  10. Run a knife through edges of the tin and invert the dhokla on a plate.
  11. 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.
  12. Pour this tempering on the dhokla and cut into pieces. Serve warm.

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