Green Moong Daal Quinoa Dhokla
Servings Prep Time
4People 20Minutes
Cook Time
12Minutes
Servings Prep Time
4People 20Minutes
Cook Time
12Minutes
Ingredients
For Dhokla Batter
For Tempering & Garnishing
Instructions
  1. Clean 1/4 cup whole moong daal with water and soak it overnight. Dry roast the quinoa at low to medium heat till slightly golden color or till aromatic, ensure it doesn’t get burned or overcooked. Grind roasted Quinoa to make a fine powder. You can make this flour ahead of time. Grind 1/2 cup soaked green moong daal along with spinach and green chili with 1/2 cup water and make a paste.
  2. In mixing bowl, add Quinoa powder, moong daal & spinach paste, gram flour, rava, turmeric powder, sugar, citric acid (limu ka ful), oil, salt, ginger paste and asafoetida (hing). Mix and make a lump free batter. Keep it aside for 15 minutes covered with lid.
  3. To make dhokla, you need dhokla steamer and stand. Add 3 cup water into steamer and let it boil at medium to high heat. Grease the dhokla thali with oil. (For this recipe you would need two thali). Once steam start coming out, add 2 tsp Fruit salt (ENO) to the batter and mix it very nicely. ENO helps in making Dhokla light and fluffy.
  4. Pour the batter into greased thali equally in both thali.
  5. Place the thali into stand and place it in boiling steamer. Cover it and let it cook for 12 minutes. Once its done, remove it from steamer using kitchen gloves carefully as it would be hot.
  6. Let it cool down.
  7. To prepare tempering, heat oil in a frying pan. Once its hot add mustard seeds, once it start crackling, add sesame seeds and wait till it gets brown color. Add curry leaves and green chili into it and cover immediately so that it does not splash all around. Wait till chili gets brown color. Add 3 tbsp water and 2 tsp sugar and mix. Turn off the heat.
  8. Run a knife around the edge of the thali and turn the thali out onto the serving plate by tapping on the thali. Remove one steamed Dhokla from thali on a serving plate. Apply some tamarind & date chutney as well as mint chutney on it all over. Sprinkle some grated coconut on it.
  9. Place second Dhokla on it and pour the tempering on it all over evenly. Garnish with grated carrot, beetroot, coriander leaves and coconut. Let it rest for 15 minutes before serving.
  10. Cut it into square or diamond shape before serving.
  11. Tasty and healthy green moong daal, spinach and quinoa Dhokla is ready to be served.
  12. Serve it as a snacks or appetizer with chutney.
  13. You can store this Dhokla in airtight container up to 2-3 days in refrigerator.