Quinoa Dhokla.
Quinoa Dhokla.

Hi, I am Marie. Today, we’re going to make quinoa dhokla. recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Quinoa Dhokla. Recipe

Quinoa Dhokla. is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Quinoa Dhokla. is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have quinoa dhokla. using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Quinoa Dhokla.:

  1. Take 1 cup Quinoa
  2. Take 1/4 cup Moong dal_
  3. Make ready Half piece of Ginger
  4. Prepare 2-3 Green chilies
  5. Get 1/2 tsp cup Sour curd
  6. Make ready 1/2 tsp turmeric
  7. Make ready 1 tsp Sesame seeds
  8. Prepare 1 tsp jeera
  9. Prepare 1 tsp Mustard seeds
  10. Take leaves Curry
  11. Take 3 tbsp Oil
  12. Get Pinch hing
  13. Prepare eno
  14. Make ready to taste Salt and sugar

Instructions to make Quinoa Dhokla.:

  1. Soak the moong dal, oats and quinoa together for a couple of hours. Drain. - Grind the soaked mixture along with the green chilies, ginger, and yogurt to a smooth paste, adding some water if necessary.
  2. Add salt, sugar, and turmeric. - - Grease the steaming plates and heat water in the steamer.
  3. Just when your steamer is ready, add Eno and gently mix. - Pour batter in the prepared plates and steam for about 15 minutes.
  4. To prepare the seasoning, heat oil in a small pan. Add mustard and cumin seeds. - When mustard seeds sputter, add hing, green chilies, sesame seeds and curry leaves.
  5. When the green chilies are slightly seared, add ¼ cup of water along with the sugar. To prepare the seasoning, heat oil in a small pan. Add mustard and cumin seeds.
  6. Pour this over the dhoklas.

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