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.
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.