Recipe: Quinoa Dhokla

Quinoa Dhokla is a gluten free, protein rich, healthy snack or breakfast option. Easy to make, these spongy, melt in the mouth dhokla are a good way to include protein rich quinoa in your family’s diet. And the best part is that they taste good whether they are hot or cold. This makes them ideal as lunch box snack option also.

What Are Dhokla?

Dhokra or dhokla are famous Gujarati snack, usually made with chickpea lentils and rice which are soaked overnight, ground to a paste and then steamed. Or dhokra flour is soaked overnight in warm water and sour yogurt. Then it is steamed. Nowadays there are so many variations too. Instant ones made from chickpea flour and semolina, from moong dal, etc.

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MOONG DAL DHOKLA

Dhokla is a very famous Gujarati snack whereby a batter of rice and lentils is allowed to ferment before it is steamed. Its served as a snack on its own with chutneys or as a part of a full or thali meal. I've replaced the chana dal with moong dal.

Check out this recipe

AMIRI KHAMAN/GUJARATI SEV KHAMAN

Amiri Khaman/Gujarati Sev Khaman is simply dhoklas that are crumbled, tempered and served with sev, coconut and pomegranate. Serve this at tea time with hot masala tea or a cold drink. Check out the recipe and enjoy this tea time snack.

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Instant Dhokla

White Dhokla also known as Idra or Idada

Theme: Protein Rich Breakfast

The Shhh Cooking Secretly members prepared Protein Rich Breakfast without eggs, meat or fish for the month of February. This interesting theme was suggested by Renu. I knew I wanted to use quinoa, but waited for my partner Renu to suggest the two secret ingredients. She suggested ginger and turmeric. That was perfect as I was still able to use quinoa. Decided to make quinoa dhokla as I love dhokla anytime any day.

I didn’t have to suggest any secret ingredients as she already had another partner. For this theme she prepared a filling, healthy Tofu Bhurji with Indian spices. Perfect for vegans.

Why Did I Use Quinoa?

Traditionally, chana dal (chickpea dal) and rice are used to make dhokla. I cup of cooked quinoa provides 8g of protein and 5g of fibre. Among all the plant proteins, quinoa is the only one that is complete protein. By that it means that it contains all nine essential amino acids that our bodies cannot make.

Also wanted to a different way to use quinoa besides the cooked one with curries, in salads,etc. Hubby thoroughly enjoyed quinoa dhokla. I just made them a bit different from the usual way by steaming them in  mini idli molds. You can steam them in a plate like normal dhokla. But steam it for 10-12 minutes.

Some More Vegetarian Protein Rich Breakfast Options On My Blog

Sattu ke Parathe

Fruit & Nut Yogurt Parfait

Amaranth Fruity Pudding

Moong & Zucchini Pancakes

Gujarati Pudla | Chickpea Flour Pancakes

Ingredients Required For Quinoa Dhokla

• Quinoa – I used the normal white one. It is slightly cheaper than the tricolour one.
• Moong Dal – I have used yellow moong dal as that is what I had in my pantry. You can replace it with chana dal (split chickpea).
• Sour Yogurt – make sure it is not watery. And don’t used flavoured yogurt.
• Water – normal tap water for grinding and the batter. You need lukewarm water to soak the quinoa and moong dal.
• Chickpea Flour – besan, chana atta. Need to add if the batter becomes thin. I added some for extra protein.
• Ginger – peeled and minced or paste.
• Green Chillis – need paste to add to the batter. One or two sliced ones for the tempering/vaghar/baghar.
• Oil – normal odourless oil. I use sunflower oil. Need some for brushing the molds, for tempering and to add in the batter. Adding a bit of oil in the batter makes the dhokla soft. Sometimes you will fight dhokla though soft, a bit difficult to swallow. Adding oil to the batter prevents that.
• Ajwain – ajmo, carom seeds.
• Turmeric Powder – haldi, hardar.
• Salt – add according to your taste.
• Sugar – just need a little for that balanced sweet and sour taste. Don’t go overboard and make the dhokla sickly sweet.
• Lemon Juice – to add a bit more tang.
• Eno – as a leavening agent. If you don’t have Eno, replace it with baking soda. If you use baking soda do not add turmeric powder to the batter. It turns the batter brown.
• Mustard Seeds – rai na dana, for tempering.
• Sesame Seeds – tal, for tempering.
• Curry Leaves – kari patta, limdi. For tempering.
• Coriander Leaves – for tempering and garnishing.
• Fresh Coconut – optional for garnishing. I didn’t use any as I didn’t have any.

Enjoy Quinoa Dhokla with some Green Chutney or Garlic Tomato Chutney

Watch How To Make Protein Rich Quinoa Dhokla

QUINOA DHOKLA

mayurisjikoni

Quinoa Dhokla is a gluten free, protein rich, healthy snack or breakfast option. Easy to make, these spongy, melt in the mouth dhokla are a good way to include protein rich quinoa in your family's diet. And the best part is that they taste good whether they are hot or cold. This makes them ideal as lunch box snack option also.

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

SOAKING TIME 6 hours hrs

Total Time 6 hours hrs 35 minutes mins

Course Breakfast, Snack

Cuisine Gujarati

Servings 75 PIECES

Ingredients

  

FOR THE QUINOA DHOKLA BATTER

• 1 cup quinoa
• ½ cup moong dal
• ½ cup plain yogurt a bit sour
• ¼ cup water
• 2 tbsp chickpea flour
• 1 tsp ginger paste
• 1 tsp green chilli paste
• 1 tsp oil
• ¼ tsp ajwain
• ¼ tsp turmeric powder
• 1-1½ tsp salt
• ½ -1 tsp sugar
• 1 tsp lemon juice
• 1 tsp Eno

FOR TEMPERING/VAGHAR

• 2 tbsp oil
• 1 tsp mustard seeds
• 2 tbsp sesame seeds
• 1 sprig curry leaves
• 1-2 green chillis sliced
• 2 tbsp fresh coriander chopped

EXTRAS

• extra water for soaking
• extra oil for greasing
• 1-2 tbsp shredded coconut optional
• 1-2 tsp red chilli powder sprinkling on top

Instructions

 

SOAKING QUINOA AND MOONG DAL

• Soak the quinoa and moong dal in separate bowls using lukewarm water.
• Allow them to soak for 4-6 hours.
• Drain out the water from the quinoa and moong dal into a colander or sieve.
• Wash both under running water.

GRINDING QUINOA AND MOONG DAL

• Add both quinoa and moong dal in a blender jug.
• Add the measured yogurt and ¼ cup water to it.
• Add little more water if required. Be careful as you don't want a runny batter.
• Grind the mixture till you get a fairly smooth consistency. Not too smooth. When you rub the batter between your thumb and finger it should feel a bit gritty.

GET STEAMING DEVICE READY

• Use a dhokla steamer if you have one. Or add some water in a wide pan. Use a stand or trivet to place a steel or dhokla plate on it.
• I am using my steamer. Add some water in the bottom pan. About 500ml is enough.
• Place the steamer over medium heat and allow the water to become hot.

PREPARE THE QUINOA DHOKLA BATTER

• Pour the batter in a mixing bowl.
• Add salt, sugar, ginger, chilli pastes, oil, turmeric powder, lemon juice and ajwain. Mix well.

GET THE MOLDS READY

• Use a plate/tray with a rim that is at least 1 inch high or use idli molds. Can also silicon cups.
• Grease the tray or mold with little oil.

STEAMING THE QUINOA DHOKLA

• As soon as the water is boiling, add Eno to the batter.
• Give it a good whisk till the batter becomes fluffy.
• Pour about 1 tbsp of the batter in each mold.
• Sprinkle little red chilli powder on top. This is optional.
• Place the mini idli mold in the steamer. They should not touch the water at all.
• Steam for 5 minutes.
• Remove the idli molds from the steamer. Allow the dhokla to cool for 5 minutes.
• Remove them gently from the mold. Grease the mold lightly with oil if you need to use it again.
• Repeat with the remaining batter.
• If you are using a dhokla tray or plate, an 8 inch one, then about 1 cup batter is used. Allow the dhokla to steam for 10-12 minutes.

TEMPERING/VAGHAR:

• Heat oil in a wide pan over medium heat.
• Add mustard seeds, sesame seeds. As soon as they begin to pop add the curry leaves.
• Then add sliced chilli and stir fry for 30 seconds or so.
• Add coconut if using any. Stir fry for 30 seconds.
• Add chopped coriander, stir fry for a few seconds.
• Add the steamed quinoa dhokla. Mix well. Add about a tbsp of water. This allows them to heat up quickly and become softer.
• Serve quinoa dhokla with some green chutney or garlic chutney.

Notes

• Use a dhokla steamer. It is easily available in the market. Or check out my moong dal dhokla recipe. There I have used a steel plate, trivet and a normal wide pan.
• Adjust spices according to your taste.
• You don't have to sprinkle red chilli powder on top if kids don't like hot food.
• I make the batter a day ahead and leave it in the fridge. It is handy when I have to make dhokla for breakfast. Add Eno just before steaming.
• If you don't have Eno, replace it with baking soda. Don't add turmeric powder as reaction between baking soda and turmeric turns the dhokla brown.
• Replace the moong dal with chana dal.

Keyword protein rich breakfast, protein rich dhokla, quinoa dhokla

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