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Quinoa Dhokla Recipe

Here’s an easy recipe to make a healthier version of making a popular Indian healthy snack Dhokla. All the dhokla fans will enjoy eating this different version.

Quinoa Dhokla Recipe

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Appliance used:

Boss RufTuf Mixer Commercial Mixer

For Dhokla

  • 1 cup of Quinoa, washed and soaked for 30 minutes
  • 1 cup oatmeal
  • 1/2 cup yogurt
  • 1 cup water approx
  • 2 jalapenos
  • 1-inch piece ginger
  • 1 tbsp oil
  • 1/2 tbsp citric acid
  • 1/4 tbsp ENO
  • Salt to taste

For Tarka/Vaghar

  • 2 tbsp oil
  • 1/2 tbsp mustard seed
  • 1/2 tbsp white sesame seeds
  • 1-2 chopped green chillies
  • Few curry leaves
  • 6 tbsp sugar
  • 1/2 tbsp salt
  • 150 ml water

For Garnishing

  • Chopped coriander
  • Coconut, grated

Method

1 – Grind the soaked quinoa with oatmeal, yogurt, and jalapenos in RufTuf Mixer Commercial Mixer.

2- Add salt and water to make smooth paste and store overnight in the refrigerator.

3 – To start with, grease the plate with oil and get steamer ready.

4 – Add oil, critic acid, eno to the batter. Add water to make dropping consistency if required.

5 – Pour the batter on greased plate and steam for 15 minutes and set aside.

6 –Let it cool down completely.

For Tadka

1 – Heat oil in vagharia, add mustard & sesame seeds. Cook till seeds splutter.

2 – Add curry leaves and green chillies. When the Curry leaves crisp up, add water with salt and sugar.

3 – Pour the tadka over the dhokla evenly.

4 – Garnish with coriander and coconut. Serve.

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