Go Back

Quinoa Oatmeal Dhokla

Print Recipe
Course Breakfast, Party Appetizer, Snacks
Cuisine Indian

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.
  • Pour over cooled Dhokla.
  • Garnish with Cilantro and Coconut.

Notes

Eno gives the fluff and softness to the Dhokla, after our steamer is ready, ONLY THEN add Eno. It should be the last thing to be added before putting in the steamer.
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.
Tried this recipe?Let us know how it was!