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Cook Time: 20 mins
Serves: 4 People
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. But don’t add too much water. We need a thick pancake consistency batter.
Add salt, sugar, and turmeric.
Grease the steaming plates and heat water in the steamer.
Just when your steamer is ready, add Eno and gently mix.
Pour batter into the prepared plates and steam for about 15 minutes.
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.
When the green chilies are slightly seared, add ¼ cup of water along with add the sugar. Bring to boil and turn off. Add lemon juice.
Pour this over the dhoklas.
Fibre: 3.65 g
Carbs: 45.3 g
Protein: 17 g
Fats: 20.1 g
Calories: 385.9 cal