Ingredients :
White Quinoa : 3/4 cup
Moong Dal : 1/2 cup
Ginger paste : 1/2 tsp
Chilli paste : 1/2 tsp
Lemon juice : 1 tsp
Moong Dal : 1/2 cup
Ginger paste : 1/2 tsp
Chilli paste : 1/2 tsp
Lemon juice : 1 tsp
Salt : 1 tsp ( as per taste )
Sugar : 1 tsp
Lemon juice : 2 tsp
Yoghurt : 2 tsp
Vegetable oil : 2 tsp
Mustard seeds : 1/2 tsp
Sesame seeds : 1/2 tsp
Turmeric powder : 1/2 tsp
Plain eno powder : 1/2 tsp
Curry leaves : 4-5
Chopped coriander : for garnishing.
1 green chilli : for garnishing
Recipe :
Sugar : 1 tsp
Lemon juice : 2 tsp
Yoghurt : 2 tsp
Vegetable oil : 2 tsp
Mustard seeds : 1/2 tsp
Sesame seeds : 1/2 tsp
Turmeric powder : 1/2 tsp
Plain eno powder : 1/2 tsp
Curry leaves : 4-5
Chopped coriander : for garnishing.
1 green chilli : for garnishing
Recipe :
1. Soak Quinoa & moong dal for 4 hours in a bowl.
2. Drain the water & grind it with yoghurt & little water.
3. Add ginger & chilli paste.
3. Add ginger & chilli paste.
4. Add turmeric powder, lemon juice,salt & sugar. Give a good mix.
5. Add eno to the mixture & immediately pour into greased plate or thali.
6. Cook in the pressure cooker for 15 minutes without pressure. Let it cool.
7. Prepare tadka using oil, mustard seeds, sesame seeds & curry leaves. Add 1 tsp water in it.
8. Pour tadka on cooked dhokla.
9. Cut into pieces you like garnish with chopped coriander leaves & green chilli & serve with green chutney !!
8. Pour tadka on cooked dhokla.
9. Cut into pieces you like garnish with chopped coriander leaves & green chilli & serve with green chutney !!
2 comments
Write commentsWhat is quinoa called in Marathi.
ReplySorry for late reply!!
ReplyQuinoa is native to the South American continent, and has only recently become available elsewhere. It may not have a different name in marathi. It does have other names in languages indiginous to South America, though.
It is in the same family as amaranth (rajgira in marathi) but it is a bit different. The grains are larger than amaranth grains, and when cooked they don't get as porridgey or sticky as amaranth. A little more like rice, but with a deeper flavor. Not as bitter as amaranth, but not as sweet as oats.
It has large protein contents.
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