Name: Quinoa Dhokla recipe by Prachi Shukla Tripathi at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: ½ cup moong dal; ¾ cup quinoa; 2 -3 green chilies; ½” piece ginger; ½ cup sour yogurt; salt to taste; 1 tsp sugar; ¼ tsp. turmeric powder; 1 tsp. Eno fruit salt; 2 – 3 tsp. oil; 1 tsp. mustard seeds; ¼ tsp. hing; 2 -3 green chilies for garnishing; few curry leaves; 1tsp lemon juice

ABOUT Quinoa Dhokla RECIPE

It is a known fact that Quinoa is a super food and what better way to incorporate it in your diet than using it to make tasty Dhokla. This recipe is super easy to make and is not fried which makes it even more healthy. It can be eaten in breakfast, can be given to kids in lunch box and can also be served as snacks with tea.

Ingredients Serving: 2

½ cup moong dal
¾ cup quinoa
2 -3 green chilies
½” piece ginger
½ cup sour yogurt
salt to taste
1 tsp sugar
¼ tsp. turmeric powder
1 tsp. Eno fruit salt
2 – 3 tsp. oil
1 tsp. mustard seeds
¼ tsp. hing
2 -3 green chilies for garnishing
few curry leaves
1tsp lemon juice

Instructions

Soak the moong dal and quinoa together for a couple of hours. Drain.
Grind this along with the green chilies, ginger, and yogurt to a smooth paste, adding some water if necessary. Don’t make this batter too watery. It should be the consistency of pancake batter.
Add salt, sugar, and turmeric.
Just before you are ready to steam it, add Eno and mix well.
Coat the cooking plates with oil. Pour batter onto the dhokla plates and steam in a pressure cooker/vessel for about 15 minutes.
To prepare the seasoning, heat oil in a small pan. Add mustard and cumin seeds.
When mustard seeds sputter, add hing, green chilies and curry leaves.
When the green chilies are slightly seared, add ¼ cup of water (carefully – so that it doesn’t splatter), add the sugar. When it is warmed, turn off the heat and add the lemon juice.
Pour this over the dhoklas. Let the seasoning soak in and then cut the dhokla into pieces.
Serve with spicy chutney of your choice.

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