These instant dhoklas are made with toasted quinoa flour & oatmeal, offering great health benefits without sacrificing flavor. They pair well with tea or coffee and make a nutritious travel snack.
1: To make quinoa flour, dry roast quinoa in a wok or in a 350C oven until fragrant. Cool and pulse in a blender to a fine powder. Alternatively, soak quinoa for 6 hours and blend into a paste.
2: In a mixing bowl, mix all the ingredients except eno to make a smooth batter and let it rest for 20 minutes.
3: Add eno and mix gently until frothy.
4: Steam the batter for 12 minutes.
5: For tempering, heat oil in a pan and add mustard seeds and sesame seeds. Once they splutter, add curry leaves, green chili, and asafoetida.
6: Spread the tempering over the dhokla.
7: Garnish with coriander leaves and cut the dhokla into desired shapes.
