Quinoa and Oats Dhokla Recipe for Instant Energy
She has always been a foodie, she can talk endlessly about food. She writes on MerryTummy - a collection of easy to exotic recipes. She grew up helping her mother in the kitchen which was instrumental in developing her basics and knowledge about spices. When she was getting married, she was told - 'a way to man's heart is through his stomach', but she felt it is important to keep his heart healthy too; thus she likes to eat right and choose the healthy substitutes. Apart from cooking, she loves to travel and try out different cuisines with her partner.
Quinoa has twice the protein content of rice or barley; it is also a rich source of calcium, magnesium and manganese. Quinoa also possesses good levels of several B vitamins, vitamin E and dietary fibre. Quinoa and oats dhokla is so healthy and you can make it instantly.
- 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
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.
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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*Images courtesy: © Shweta Agrawal