Quinoa Dhokla

February 28, 2023mayurisjikoni
Blog post

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.

You May Like These Dhokla Recipes

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 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.
Check out this recipe

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 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
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 6 hours 35 minutes
Course Breakfast, Snack
Cuisine Gujarati
Servings 75 PIECES



  • 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


  • 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


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



  • 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.


  • 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.


  • 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.


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


  • 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.


  • 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.


  • 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.


  • 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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If you do try this recipe then please either
add a comment below,
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  • Kalyani

    March 3, 2023 at 11:38 pm

    5 stars
    these are so protein rich, and quinoa in a dhokla makes it so healthy too – can’t wait to try this as we love dhoklas of all kinds for snacking / tea time

    1. mayurisjikoni

      March 10, 2023 at 9:34 pm

      Thanks Kalyani, enjoy.

      1. Anu

        March 20, 2023 at 12:11 am

        5 stars
        Quinoa dhokla are so unique and one of the best ways to include protein in our breakfast dishes. I love the way you made them in mini idli moulds. Looks amazing.

      2. mayurisjikoni

        April 4, 2023 at 8:56 pm

        Thank you so much Anu, a fun way for kids to enjoy quinoa dhokla.

  • Shobha

    March 6, 2023 at 4:22 pm

    5 stars
    Quinoa is one grain that I love using in many ways too. These quinoa dhoklas look super soft and tempting. This is my favourite snack and I have tried out many versions of dhoklas. Now this one is next on the list

    1. mayurisjikoni

      March 10, 2023 at 9:31 pm

      Thank you so much Shobha. Go ahead and try the recipe out.. am sure you will love it.

  • Preeti Shridhar

    March 7, 2023 at 1:25 am

    5 stars
    Mayuri, using quinoa for dhokla is brilliant. These protein packed dhoklas would be perfect not only for breakfast but also for evening tea. Loved your idea of making the batter in advance. Makes it easier in the morning.

    1. mayurisjikoni

      March 10, 2023 at 9:27 pm

      Thank you so much Preeti, I often make them for tea time or when guests are coming. They don’t believe me when I tell them that I have used quinoa. For buys households making the batter ahead is a good time saving option.

  • Seema Sriram

    March 15, 2023 at 3:58 am

    5 stars
    Absolutely stunning. These are such innovative protein recipes that make my mornings easy. I love the way you have done these quinoa dhoklas.

    1. mayurisjikoni

      April 4, 2023 at 9:08 pm

      Thank you so much Seema. Hope you will try out this recipe.

  • Renu

    March 15, 2023 at 8:00 am

    5 stars
    Love Dhokla anytime and this protein-rich dhokla ticks all the right boxes for me as I am trying to loose some weight :-). The dhokla’s look good in that mini idli shape and with all that tempering it is just yummy.

    1. mayurisjikoni

      April 4, 2023 at 9:06 pm

      Then Renu these quinoa dhoklas are perfect. Lighter on the tummy, less carbs and something different to enjoy when you’re on a diet.

  • Priya Iyer

    March 17, 2023 at 10:11 pm

    5 stars
    I’m a sucker for dhokla, and love trying out different variations. Brilliant idea to use quinoa to make dhokla!

    I had a question – can this batter be fermented? That way, the need for Eno can be eliminated.

    Nonetheless, the dhokla looks spongy-soft and super delicious! 🙂

    1. mayurisjikoni

      April 4, 2023 at 9:05 pm

      I too love dhokla. I wouldn’t want to ferment the batter too much as moong dal fermentation can result in a weird taste. However, if you do try out the fermentation method please let me know how it turns out.

  • Jayashree. T.Rao

    March 18, 2023 at 7:00 am

    5 stars
    I love making dhokla and this one cannot be missed. Loved the use of quinoa here, making it a healthy snack.

    1. mayurisjikoni

      April 4, 2023 at 9:03 pm

      Thank you so much Jayashree. Let me know how the recipe turns out for you.

  • Narmadha

    March 19, 2023 at 1:06 am

    5 stars
    Quinoa dhoklas look so soft and spongy. I have had a packet of quinoa lying in my pantry for a long time. Now I know what to make with them. This is too tempting and surely trying it out soon.

    1. mayurisjikoni

      April 4, 2023 at 8:59 pm

      Thank you so much Narmadha. Enjoy when you try out the recipe.

  • Rafeeda – The Big Sweet Tooth

    March 19, 2023 at 3:27 am

    5 stars
    I am wondering if I should give quinoa another chance by making this dhokla. How super soft it looks…

    1. mayurisjikoni

      April 4, 2023 at 8:58 pm

      Go on Rafeeda, am sure you will enjoy quinoa in this form. My hubby did.

  • Preethicuisine

    March 19, 2023 at 6:04 am

    5 stars
    Quinoa Dhokla sounds fabulous. I can’t wait to try this dhokla . I like the idea of adding ajwain. Thi quinoa dhokla is so nutritious and protein rich.

    1. mayurisjikoni

      April 4, 2023 at 8:57 pm

      Thanks Preethi. Do give the recipe a try. We always add ajwain to dhokla batter, no matter which grains we use.

  • Vasusvegkitchen Vasusvegkitchen

    March 20, 2023 at 3:29 pm

    5 stars
    Quinoa dhokla looks amazing di, I will surely prepare this recipe for my father in law in their next visit. As he cosuming quinoa daily instead of rice. Such a healthy recipe perfect for breakfast, dinner and for lunch box too.

    1. mayurisjikoni

      April 4, 2023 at 8:55 pm

      Thank you so much Aruna. Quinoa is an excellent alternate to rice. Am sure your father in law will enjoy them.

  • Priya Vj

    March 23, 2023 at 9:49 am

    5 stars
    Dhoklas are all time favorite at home and a perfectly filling option. Nice way to make dhoklas using quinoa . The twist to making dhoklas in idli moulds makes it even more appealing.

    1. mayurisjikoni

      April 4, 2023 at 8:54 pm

      Thank you so much Priya. Making them in the mini idli molds makes them perfect as a cocktail snack too.

  • Sasmita Sahoo

    March 23, 2023 at 12:12 pm

    5 stars
    quinoa dhoklas look super soft and tempting …. Such a lovely idea to include quinoa in dhokla. And by this addition, dhokla must be so healthy too

    1. mayurisjikoni

      April 4, 2023 at 8:53 pm

      Thank you so much Sasmita. Adding quinoa certainly makes them healthier and lighter on the tummy.

  • Radha

    April 15, 2023 at 10:21 pm

    5 stars
    This is yum! I would love to make this often. I make with quinoa flour. Soaking and grinding will give smooth texture and I tempted to make this recipe. Trying your recipe pretty soon.

    1. mayurisjikoni

      April 17, 2023 at 3:57 pm

      Thank you so much Radha, I find that the soaked quinoa gives it a softer texture. Try it.

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