Quinoa Oatmeal Dhokla
Quinoa Oatmeal Dhokla-Quinoa and Oatmeal are powerhouses of nutrition and this dhokla made in 1 spoon of oil is healthy and flavorful
Equipment
- 1 bowl
- 1 blender
- 1 steamer or large pot for steaming
- 1 measuring cups and spoons
- 1 small pan for tarka
Ingredients
For Dhokla
- 1 cup Quinoa washed and soaked for 30 minutes
- 1 cup Oatmeal old fashioned
- 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. I used Old fashioned oats that take time to cook, hence I left it overnight. If you are using the quick cook variety of oatmeal, you should rest the batter for 30-45 minutes and then continue to follow the recipe.
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. I used Old fashioned oats that take time to cook, hence I left it overnight. If you are using the quick cook variety of oatmeal, you should rest the batter for 30-45 minutes and then continue to follow the recipe.
Tried this recipe?Let us know how it was!