Quinoa as we know is the only food source in the plant kingdom which is a complete protein, providing all nine essential Amino acids, which the body is unable to make and hence must come from food. Combine that with the benefits of Oatmeal and you have a powerhouse of nutrition. This recipe provides healthy benefits while not losing out on any flavor. After my readers appreciated my post on Quinoa-A basic no frill recipe, and asked for more recipes to include Quinoa in their diet, I thought of making this Dhokla.
After receiving compliments from many, including my mom, who made my Vrat Dhokla with Moraiyo (Sama),Sabudana and Greek Yogurt, and Green Moong Dhokla/ Mung Bean Dhokla, I tried this unique combination and it surprised me by its texture and taste. I actually took it to my friends house for lunch and everyone loved it so much, it was literally gone in minutes!
Quinoa Oatmeal Dhokla
Ingredients
For Dhokla
- 1 cup Quinoa washed and soaked for 30 minutes
- 1 cup Oatmeal
- 1/2 cup Yogurt
- 1/2 cup water approx may need more
- 2 Jalapenos
- 1 inch piece Ginger
- 1 tbsp Oil
- 1/2 tsp Citric acid
- 11/4 tsp ENO
- Salt as needed-I used about 1 tsp
For Tarka/Vaghar
- 2 tsp oil
- 11/2 tsp mustard seed
- 1/2 tsp white Sesame seeds
- 1-2 chopped Green chilies
- Few curry leaves
- 6 tsp sugar
- 1/2 tsp salt
- 150 ml water
For Garnishing
- Cilantro chopped
- Coconut grated
Instructions
-
Blend the washed and soaked Quinoa with Oatmeal,Yogurt, water, Salt, Jalapenos and Ginger. Make it into a smooth paste and keep overnight in fridge.
-
Grease Thali and get steamer ready.
-
In ONLY HALF batter,add Oil, Citric acid and Eno. Batter needs to be dropping consistency, so add water if needed.
-
Put batter on greased thali and steam for 15 minutes
-
Cool completely and cut dhokla.
For Tarka/Vaghar
-
Heat oil and add Mustard seeds, add sesame seeds and cook till mustard seeds splutter.
-
Add Green Chilies and curry leaves.
-
When the Curry leaves crisp up, add water with salt and sugar. Give it a boil.
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Pour over cooled Dhokla.
-
Garnish with Cilantro and Coconut.
Notes
The batter that we grind is thick, adjust water to make it to dropping consistency, not too thin and not too thick.
150 ml may seem like a lot of water, if you leave it for sometime, all the water will get absorbed. If you are going to consume it right away, you could use a little less.
Here is the step by step pictorial recipe-
Wash the Quinoa well and soak for 30 minutes
Drain in sieve
1 cup Oatmeal
Ginger and Green Chilies
Blend Quinoa, Oatmeal, Yogurt, water salt, Ginger and Green Chilies into a smooth paste and Keep overnight in fridge
In HALF batter, mix Eno,Citric acid,water and Oil and steam for 15 minutes
Ingredients for Tarka/Vaghar
In hot oil, add Rai/Mustard seeds
Add Til/White Sesame seeds
Add chopped Green Chilies and Curry leaves
Add sugar and salt
Add water
Pour over cooled Dhokla
Garnish with coconut and chopped cilantro
Enjoy!
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Shree
You said mix eno only in HALF of the batter, what should we do with the other half? It’s a bit confusing… Should we not cook the other half? Or ??? Am I not reading it the right way?? Pls clarify.
Aanchal Gupta
Hi Shree, this amount of batter makes two thalis, you can save the other half to make in a few days, the batter does not get spoilt in fridge. The Eno, citric acid and oil are meant for half batter, for making one thali. Please email me again if you have any questions, hope I was able to clarify.
Sneha
Can I make this in the microwave? I have the batter ready.
Aanchal Gupta
I have never tried in the microwave, so not sure how it will turn out.