Quinoa Dokla


Ingredients

  •   1/2 cup moong dal
  •   3/4 cup quinoa
  •   2 -3 green chilies
  •   1/2 piece ginger
  •   1/2 cup sour yogurt
  •   salt to taste
  •   a pinch of sugar
  •   1/4 tsp. turmeric powder
  •   1 tsp. Eno fruit salt
  •   non-stick cooking spray
  •   2 – 3 tsp. oil
  •   1 tsp. mustard seeds
  •   1/2 tsp. cumin seeds
  •   1/4 tsp. hing
  •   2 -3 green chilies, slit
  •   few curry leaves
  •   1/4 tsp. sugar
  •   juice of one lemon/lime

Procedure


  • 1.Soak the moong dal and quinoa together for a couple of hours. Drain.
  • 2.Grind this along with the green chilies, ginger, and yogurt to a smooth paste, adding some water if necessary. Don’t make this batter too watery. It should be the consistency of pancake batter.
  • 3.Add salt, sugar, and turmeric
  • 4.just before you are ready to steam it, add Eno and mix well.
  • 5.Spray your dhokla plates with non-stick cooking spray.
  • 6.Pour batter onto the dhokla plates and steam in a pressure cooker/vessel for about 15 minutes
  • 7.To prepare the seasoning, heat oil in a small pan. Add mustard and cumin seeds.
  • 8.When mustard seeds sputter, add hing, green chilies and curry leaves.
  • 9.When the green chilies are slightly seared, add 1/4 cup of water (carefully – so that it doesn’t splatter), add the sugar. When it is warmed, turn off the heat and add the lemon juice.
  • 10.Pour this over the dhoklas. Let the seasoning soak in and then cut the dhokla into pieces.