Quinoa and Oats Dhokla Recipe for Instant Energy
Ingredients:
1 cup quinoa
1 cup oats (instant)
1 tablespoon yogurt/dahi
1 teaspoon Eno
Salt to taste
2 teaspoons oil
Water as needed
1 green chilli chopped
1 teaspoon grated ginger
2 green chillies slit
1 tablespoon mustard seeds
Method:
Fill the water in the steamer and preheat it. Grease the plate with oil.
In a grinder, grind quinoa to fine powder, just like flour. Do the same with oats as well.
In a bowl, mix oats and quinoa flour. Add in salt, chopped green chillies, 1 teaspoon oil, grated ginger and yogurt.
Keep adding some water to make the batter.
Remember the consistency should be like your regular dhokla batter-not too runny and not too thick.
Add in the eno. Mix lightly.
Pour the batter in the greased plate and steam for 20 minutes.
Cut the dhokla in squares. Heat oil in a pan; add in mustard seeds and silted green chillies and let it crackle. Pour this over the dhokla pieces.
Serve hot with chutney or ketchup.
Notes:
You can also add grated coconut, curry leaves and chopped coriander in the oil for tadka.
You can enjoy the dhokla just after steaming; it is not necessary to do tadka.
1 cup quinoa
1 cup oats (instant)
1 tablespoon yogurt/dahi
1 teaspoon Eno
Salt to taste
2 teaspoons oil
Water as needed
1 green chilli chopped
1 teaspoon grated ginger
2 green chillies slit
1 tablespoon mustard seeds
Method:
Fill the water in the steamer and preheat it. Grease the plate with oil.
In a grinder, grind quinoa to fine powder, just like flour. Do the same with oats as well.
In a bowl, mix oats and quinoa flour. Add in salt, chopped green chillies, 1 teaspoon oil, grated ginger and yogurt.
Keep adding some water to make the batter.
Remember the consistency should be like your regular dhokla batter-not too runny and not too thick.
Add in the eno. Mix lightly.
Pour the batter in the greased plate and steam for 20 minutes.
Cut the dhokla in squares. Heat oil in a pan; add in mustard seeds and silted green chillies and let it crackle. Pour this over the dhokla pieces.
Serve hot with chutney or ketchup.
Notes:
You can also add grated coconut, curry leaves and chopped coriander in the oil for tadka.
You can enjoy the dhokla just after steaming; it is not necessary to do tadka.
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