Page 90 - SANRAKSHIKA 2020 E - BOOK'

Shweta Sharma
W/o Shri Sudhanshu Kumar, IPS IG, NS HQrs, New Delhi
Ingredients:
1. 1cup quinoa,soaked in warm water for 2 hours
2. 1⁄2 cup moong dal, soaked in warm water for 2 hours
3. 1 inch ginger, peeled
4. 2 green chillies
5. 1⁄2 cup buttermilk
6. Salt to taste
7. 1⁄2 tsp sugar
8. 1tsp fruit soda
FOR TEMPERING
1. 1 tbsp oil
2. 1⁄2 tsp mustard seeds
3. A sprig of curry leaves
4. 1 green chilli, slit
5. 1⁄4 cup water
6. 1⁄2 tsp sugar
7. 1⁄2 lime juice
Instructions:
1. Take soaked quinoa and moong dal in a blender.
2. Add ginger and green chillies and blend. Add water as required to blend it to a fine and smooth paste.
3. Remove in a bowl and add buttermilk to get it to a batter consistency.
4. Now add salt and sugar and mix.
5. Add fruit salt and mix. Pour this batter in
a greased mould and steam it for 15-20 minutes or until it is completely cooked and knife comes out clean.
6. Let it cool down to room temperature and then gently loosen its edges and de mould it.
7. For tempering, heat oil in a pan. Now add mustard seeds and let it splutter.
8. Now add curry leaves and green chillies and sauté for a minute.
9 Now add water and sugar and mix. Let it come to a boil.
10. Turn off the flame and add half teaspoon lime juice.
11. Pour the prepared tempering over dhokla and let it soak all the flavours well.
12. Cut into desired shape and healthy dhokla is ready to be served. Enjoy with mint chutney.
QUINOA DHOKLA
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