Oats Dhokla Recipe | Instant Oats Dhokla | Instant Oats Rava Dhokla (2024)

Oats dhokla is the instant dhokla recipe with oats flour, semolina and curd in equal portions, which is a savory and steamed snack or a great breakfast or a great meal in itself. Seasoned with mustard seeds, curry leaves and green chilies this oats dhokla is a perfect guilt-free food toconsume.

Dhokla is a popular Gujarati dish which is prepared by making a dal-rice mixture by soaking, grinding and finally fermenting which is very time-consuming. Instant oats dhokla is a fusion dhokla recipe which is prepared in just 20 minutes without any need for fermentation. Fruit salt or baking soda helps to make it fluffy, spongy and light. Oats is a very healthy and nutritious ingredient. Rich in fiber which helps in reducing cholesterol level. Since it is a low glycemic index food, it is good for people with diabetes.

How to make oats flour First dry roast the rolled oats and let them come to room temperature. Just ground it to fine powder and store in airtight container. Finally this oats powder you can use in making flatbread, in baking, smoothies, ice cream to name a few.

Dhokla is one dish which I found a very versatile. You can add vegetable puree, change adding new flour in rava and a new version of dhokla gets ready. To make this oats dhokla I took my ragi dhokla recipe. Just replaced ragi with oats flour and rest of the ingredients are same.

For making this I used baking soda, you can add eno as well. Eno makes the batter more airy and fluffy as compared to baking soda so the result will be different. I forgot to add sesame seeds in tempering that is why you will not see sesame seeds in photos.

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Rava Dhokla
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Tri-Color Dhokla

If you try this recipe then we would love to see your creation. Do share a photo with us oncode2cook2017@gmail.comor tag me at Instagram@code2cookusing hashtag#code2cook.

So let see how to prepare this steamed, savory cake or dhokla Instant Oats Dhokla.

Oats Dhokla | Instant Oats Rava Dhokla

Ingredients Serve 4

1 Cup oats flour
1 Cup sooji (rava or semolina)
1″ grated ginger
1 Cup curd
1.5Tspeno fruit saltor ½ teaspoon baking soda
½ cup to 1cup water (optional)
1 teaspoon salt

For Tempering

2 teaspoon cooking oil
1 teaspoon mustard seeds
1 Sprig curry leaves
2 teaspoon sesame seeds/til
1 Green chili slit(optional)

Method

1. First of all, make oats flour as stated above and keep it ready.
2. In a mixing bowl mix curd, rava and oats flour together and make a smooth paste. Keep it aside for 10 min.
3. Preheat the steamer and grease the dhokla plates.
4. After 10 min stirs the paste and adds water. You may need to add more than ½ cup water. Consistency should be like idli batter.
5. Finally, add grated ginger, salt, and baking soda (eno fruit salt). Mix together and immediately pour over dhoklaplates. Add baking soda just before everything is ready.
6. Steam it for 12-15 min on medium flame. In between check with a toothpick that it should come out clean.
7. Switch off the burner and let this cook down. Meanwhile, prepare for tempering.
8. Heat oil in a pan and add mustard seeds.
9. Once seeds crackle adds curry leaves, sesame seeds, and salt.
10. Pour this tempering over steamed dhokla plates, cut them in the square and serve withgreen coriander chutneyorpalak chutney. Oats dhokla is ready to serve.

Note

1. Consistency should be like idli batter. So adjust water accordingly. I used almost 1 cup of water to get the idli batter like consistency.
2. Let them cool down a bit before cutting them.
3. Add baking soda just before pouring and everything is ready

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This is my entry for “Breakfast staple with different grain event” inBM 91 week1 day 3.