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Oats Dhokla Recipe | Instant Oats Dhokla | Instant Oats Rava Dhokla

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 to consume.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 to consume.

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.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 to consume.

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.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 to consume.

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.

You may also like

Rava Dhokla
Besan or Khaman Dhokla
Ragi Dhokla
Gujarati Snack Lauki Nu Muthia Recipe
Tri-Color Dhokla

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

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

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
1.5 Tsp eno fruit salt or 1/2 Tsp baking soda
1/2 cup to 1cup water (optional)
1 Tsp salt

For Tempering

2 Tsp cooking oil
1 Tsp mustard seeds
1 Sprig curry leaves
2 Tsp 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 1/2 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 dhokla plates. 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 with green coriander chutney or palak chutney. Oats dhokla is ready to serve.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 to consume.

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

if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

Pin it for laterOats 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 to consume.

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 to consume.
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5 from 8 votes

Oats Dhokla Recipe | Instant Oats Dhokla | Instant Oats Rava Dhokla

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 to consume.
Prep Time10 mins
Cook Time15 mins
Soaking Time15 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 6 Serving
Author: Bhawana

Ingredients

For Batter

  • 1 Cup oats flour
  • 1 Cup sooji (rava or semolina)
  • 1″ grated ginger
  • 1 Cup curd
  • 1.5 Tsp eno fruit salt or 1/2 Tsp baking soda
  • 1/2 cup to 1cup water (optional)
  • 1 Tsp salt

For Tempering

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

Instructions

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

Notes

  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

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

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Rava Dhokla Recipe | Instant Sooji Dhokla | How To Make Instant Rava Dhokla

Rava dhokla is a fluffy and soft snack from Gujarat in India. It does not need any grinding or fermentation, simply mixing all ingredients and steam for 10 minutes it takes to get ready. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid’s tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.Rava dhokla is a fluffy and soft snack from Gujarat in India. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.

Making rava dhokla is just one bowl mixing recipe, I opted out adding green chili paste as my son does not like spicy at all. For making rava dhokla sour curd is prefered in mixing. Spicing up with ginger and green chili paste, tempered with mustard seeds and sesame seeds. Serve with little spicy green coriander chutney and enjoy your evening tea time snack or breakfast in the morning. A great breakfast option which can be prepared instantly.Rava dhokla is a fluffy and soft snack from Gujarat in India. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.

You may also like

Besan or Khaman Dhokla
Ragi Dhokla
Gujarati Snack Lauki Nu Muthia Recipe
Tri-Color Dhokla

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

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. I forgot to add sesame seeds in tempering that is why you will not see sesame seeds in photos. Let see how to make this rava dhokla or sooji dhokla or semolina steamed savory cakes.Rava dhokla is a fluffy and soft snack from Gujarat in India. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.

Instant Rava Dhokla | Sooji Dhokla

Ingredients                                                                                    Serve 4

For batter
1 cup sooji (coarse)
1 cup sour curd
1/2 Cup water
1 tsp grated ginger
1 tsp chili paste optional
salt to taste
1/2 tsp baking soda

For tempering
1 Tbsp oil
1 Tsp mustard seeds
1/2 Sesame seed
A pinch of asafoetida
Few curry leaves
3-4 Green chili slit

Method

  1. First of all in a large mixing bowl mix curd, water, and sooji/rava. Keep it for 20 minutes, rava will absorb moisture and will become flavorful after steaming.
  2. Prepare steam cooker and grease the dhokla plates.
  3. After 20 minutes add grated ginger, green chili paste, and salt to taste. Mix nicely to make a smooth batter.
  4. Add baking soda and give a good stir. Immediately pour this batter into greased dhokla plates and steam for 10 minutes on medium heat.
  5. Meanwhile, prepare tadka/tempering. Heat oil in a small pan.
  6. Add mustard seeds, sesame seeds, slit green chilies and curry leaves. Let then crackle for a few seconds. Tempering is ready to spread.
  7. Switch off the flame after 10 minutes and let rava dhokla sit for few minutes to cool down.
  8. Spread the tempering over rava dhokla and cut them in the desired shape. Serve with coriander chutney and enjoy.

Note

  1. Use coarse semolina/sooji/rava, that comes out grainy after steaming.
  2. Pour the batter immediately after adding baking soda or eno.
  3. Skip using chilies if you do not like. There is no difference in taste. This is used just to make a little spicy dhokla.

if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

Pin For LaterRava dhokla is a fluffy and soft snack from Gujarat in India. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.

Rava dhokla is a fluffy and soft snack from Gujarat in India. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.
Print Recipe
4.84 from 6 votes

Instant Rava Dhokla Recipe | Sooji Dhokla | Semolina Steamed Savory Cake

Rava dhokla is a fluffy and soft snack from Gujarat in India. It does not need any grinding or fermentation, simply mixing all ingredients and steam for 10 minutes it takes to get ready. Dhokla is a very popular dish from Gujarat, with many variations like besan dhokla, rava dhokla, dal dhokla, tiranga dhokla to name few. These take just 30 minutes to prepare and great for kid’s tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones.
Prep Time5 mins
Cook Time10 mins
Soaking rava20 mins
Total Time15 mins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 4 Serving
Author: Bhawana

Ingredients

For batter

  • 1 cup sooji (coarse)
  • 1 cup sour curd
  • 1/2 Cup water
  • 1 tsp grated ginger
  • 1 tsp chili paste optional
  • salt to taste
  • 1/2 tsp baking soda

For tempering

  • 1 Tbsp oil
  • 1 Tsp mustard seeds
  • 1/2 Tsp sesame seed
  • A pinch of asafoetida
  • Few curry leaves
  • 3-4 Green chili slit

Instructions

  • First of all in a large mixing bowl mix curd, water, and sooji/rava. Keep it for 20 minutes, rava will absorb moisture and will become flavorful after steaming.
  • Prepare steam cooker and grease the dhokla plates.
  • After 20 minutes add grated ginger, green chili paste, and salt to taste. Mix nicely to make a smooth batter.
  • Add baking soda and give a good stir. Immediately pour this batter into greased dhokla plates and steam for 10 minutes on medium heat.
  • Meanwhile, prepare tadka/tempering. Heat oil in a small pan.
  • Add mustard seeds, sesame seeds, slit green chilies and curry leaves. Let then crackle for a few seconds. Tempering is ready to spread.
  • Switch off the flame after 10 minutes and let rava dhokla sit for few minutes to cool down.
  • Spread the tempering over rava dhokla and cut them in the desired shape. Serve with coriander chutney and enjoy.

Notes

  1. Use coarse semolina/sooji/rava, that comes out grainy after steaming.
  2. Pour the batter immediately after adding baking soda or eno.
  3. Skip using chilies if you do not like. There is no difference in taste. This is used just to make a little spicy dhokla.

This is my entry for BM 90 Week 2 Day 2.

Soft And Spongy Instant Besan Dhokla Recipe | A Breakfast From Gujarat

Instant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt. Steamed for few minutes and soft and spongy Instant besan dhokla is ready to serve with green coriander chutney.Instant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt.

Especially in winters when fermentation seems like taking a lot of time or impossible than instant besan dhokla recipe works well. While using eno fruits salt certain points should be taken careInstant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt.

 

You may also like

Ragi Rava Dhokla
Gujarati Snack Lauki Nu Muthia Recipe
Tri-Color Dhokla

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

Let see how I prepared this instant besan dhokla with eno fruit salt. This dhokla really came out very soft and spongy soaked in jaggery syrup tasted great.Instant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt.

 

                        Instant Besan Dhokla

Ingredients                                                                              Serve 4-6

For batter
1 Cup besan/gram flour
2 Tblsp sooji/semolina/rava
1/2 Cup curd/ yogurt
2 Tsp ginger and chili paste
1 Tsp sugar
Salt as per taste
A pinch of asafoetida
3/4 Cup water

For tempering
2 Tblsp cooking oil
1 Sprig curry leaves
1 Tblsp tamarind
4-5 Green chilies slit
1 Tsp sesame seeds
2 Tblsp jaggery
1 Tsp mustard seeds
1 Cup water

Method

  1. Start preparing for Instant besan dhokla recipe. First of all, take a large mixing bowl and combine all ingredients listed under batter. Make a smooth batter.Instant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt.
  2. Meanwhile, preheat the steamer by adding water and greasing the dhokla plates.
  3. Once the steamer is ready, mix the Eno fruit salt and stir in one direction. Due to adding eno batter will increase in volume, almost double.
  4. Immediately pour this batter into greased plates and steam it for 10-12 mins over medium heat.Instant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt.
  5. After 10-12 mins insert a knife or toothpick, check it should come out clean. if not than steam it for another 5 min.
  6. Switch off the flame, and allow dhokla to cool down before cutting them with a knife. Meanwhile, prepare for tempering.
  7. Heat oil in a heavy bottom pan add mustard seeds, slit green chili, curry leaves, and sesame seeds.
  8. Once seeds start spluttering add jaggery powder and tamarind paste.
  9. To this add water and cook in simmer.Instant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt.
  10. Pour this syrup over the steamed dhokla plate, let it rest for 15 min. Instant besan dhokla will absorb this syrup.Instant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt.
  11. Finally, garnish with chopped coriander and serve immediately with green coriander chutney.Instant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt.

Note

  1. You can use sugar instead of jaggery.
  2. If you do not like syrup than avoid adding water and jaggery in tempering.

if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

Pin For Later

Instant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt. Steamed for few minutes and soft and spongy besan dhokla is ready to serve with green coriander chutney. www.code2cook.com

This is my entry for BM #85 Week 1 Day2

Instant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt.
Print Recipe
5 from 2 votes

Soft And Spongy Instant Besan Dhokla Recipe

Instant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt. Steamed for few minutes and soft and spongy besan dhokla is ready to serve with green coriander chutney.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: Indian
Author: Bhawana

Ingredients

For batter

  • 1 Cup besan/gram flour
  • 2 Tblsp sooji/semolina/rava
  • 1/2 Cup curd/ yogurt
  • 2 Tsp ginger and chili paste
  • 1 Tsp sugar
  • Salt as per taste
  • A pinch of asafoetida
  • 3/4 Cup water

For tempering

  • 2 Tblsp cooking oil
  • 1 Sprig curry leaves
  • 1 Tblsp tamarind
  • 4-5 Green chilies slit
  • 1 Tsp sesame seeds
  • 2 Tblsp jaggery
  • 1 Tsp mustard seeds
  • 1 Cup water

Instructions

  • Start preparing for Instant besan dhokla recipe. First of all, take a large bowl and combine all ingredients listed under batter. Make a smooth batter.
  • Preheat the steamer by adding water and grease the dhokla plates.
  • Once steamer is ready, mix the Eno fruit salt and stir in one direction. Due to adding eno batter will increase in volume, almost double.
  • Immediately pour this batter into greased plates and steam it for 10-12 mins over medium heat.
  • After 10-12 mins insert a knife or toothpick, check it should come out clean. if not than steam it for another 5 min.
  • Switch off the flame, and allow them to cool down before cutting them with a knife.Prepare for tempering.
  • Heat oil in a heavy bottom pan add mustard seeds, slit green chili, curry leaves, and sesame seeds.
  • Once seeds start spluttering add jaggery powder and tamarind paste.
  • Add water and cook in simmer.
  • Pour this syrup over the steamed dhokla plate, let it rest for 15 min. Instant besan dhokla will absorb this syrup.
  • Garnish with chopped coriander and serve immediately with green coriander chutney.

Notes

  1. You can use sugar instead of jaggery.
  2. If you do not like syrup than avoid adding water and jaggery in tempering.

Tri-Color Dhokla A Popular Gujarati Steamed Snack Recipe | How To Make Tiranga Dhokla

Tri-Color Dhokla is a popular Gujarati snack. It is a steamed & spongy snack tempered with mustard seeds and sesame seeds. This delightful tri-color dhokla is so simple to make. Since dhokla is steamed so it is healthy as well. You can avoid oil tempering if you are weight conscious.Tri-Color Dhokla is a popular Gujarati snack. It is a steamed & spongy snack tempered with mustard seeds and sesame seeds. This delightful tri-color dhokla is so simple to make. Since dhokla is steamed version so it is healthy as well. You can avoid oil tempering if you are weight conscious.

Today we celebrated Republic Day in our society, flag hosting and sweet distribution were done. Thought of creating something with tricolors.  I made tri-color dhokla for breakfast using food colors as my colorful veggies were out of stock. Dhokla is the easiest recipe to make in breakfast time. If I am running out of time in the morning than this comes in handy.

You may also like

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

So let see how to make this tri-color dhokla, a simple quick and easy recipe.Tri-Color Dhokla is a popular Gujarati snack. It is a steamed & spongy snack tempered with mustard seeds and sesame seeds. This delightful tri-color dhokla is so simple to make. Since dhokla is steamed version so it is healthy as well. You can avoid oil tempering if you are weight conscious.

Tri-Color Dhokla Popular Gujarati Steamed Snack

Ingredients                                                                                            Serve 4

For sooji/rava/semolina batter

2 Cup sooji/semolina/rava
2 Cup curd
1 Cup water

For Green layer

1/2 Tsp salt
1/8 Cup water
1/2 Tsp baking soda
2 Pinch green color
1/2 Tsp sugar

For White layer

1/2 Tsp salt
1/8 Cup water
1/2 Tsp baking soda
1/2 Tsp sugar
For Saffron layer
1/2 Tsp salt
1/2 Tsp baking soda
2 Pinch saffron color
1/2 Tsp sugar
1/8 Cup waterTri-Color Dhokla is a popular Gujarati snack. It is a steamed & spongy snack tempered with mustard seeds and sesame seeds. This delightful tri-color dhokla is so simple to make. Since dhokla is steamed version so it is healthy as well. You can avoid oil tempering if you are weight conscious.

Method

  1. First of all in, a mixing bowl take sooji, water, and curd. Mix well and keep it aside for 20-30 minutes. This is our basic batter, which will be used for creating all three layers.
  2. Divide this batter into three parts for each layer.Tri-Color Dhokla is a popular Gujarati snack. It is a steamed & spongy snack tempered with mustard seeds and sesame seeds. This delightful tri-color dhokla is so simple to make. Since dhokla is steamed version so it is healthy as well. You can avoid oil tempering if you are weight conscious.
  3. In a separate bowl take one part of the basic batter. Combine all ingredients listed under green layer from the above list.
  4. Grease a dhokla plate and heat the dhokla cooker. Pour this green batter into the plate and steam for 10 minutes.
  5. Just before 10 minutes comes to end prepare for the second layer. Mix all the ingredients listed under the white layer. After 10 min pour this white batter over green layer. Steam it for another 10 min.
  6. Finally, prepare for the saffron layer by mixing all ingredients listed under saffron layer. After 10 min pour this batter over this white cooked layer. Steam it for 10 min.
  7. Switch off the flame and rest it for some time. Let it cool down for a few minutes.
  8. After cooling down this dhokla comes out easily from the plate. Prepare for tempering and spread over it.Tri-Color Dhokla is a popular Gujarati snack. It is a steamed & spongy snack tempered with mustard seeds and sesame seeds. This delightful tri-color dhokla is so simple to make. Since dhokla is steamed version so it is healthy as well. You can avoid oil tempering if you are weight conscious.
  9. Serve this tri-color dhokla with tomato sauce or green coriander chutney.
Tri-Color Dhokla is a popular Gujarati snack. It is a steamed & spongy snack tempered with mustard seeds and sesame seeds. This delightful tri-color dhokla is so simple to make. Since dhokla is steamed version so it is healthy as well. You can avoid oil tempering if you are weight conscious.

 

Note

  1. The basic batter becomes too thick. Divide it into three parts as it is. For each layer, we are adding water separately as mentioned in the listed ingredient.
  2. For green and white layer just steam it for 10 mins. Within this time the batter will be cooked enough so that it will not mix with the upper layer. For the third layer after 10 min check with a toothpick. It should come out clean. If not than steam it for another 5 mins.
  3. For the green color use palak/spinach puree, green coriander puree or mint puree.
  4. For saffron layer use carrot puree.
  5. It seems that the lower layer is steamed for a longer duration. But believe me, it is as moist as the upper layers. There is no sign of hardness.

if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

Tri-Color Dhokla is a popular Gujarati snack. It is a steamed & spongy snack tempered with mustard seeds and sesame seeds. This delightful tri-color dhokla is so simple to make. Since dhokla is steamed version so it is healthy as well. You can avoid oil tempering if you are weight conscious.

 

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Tri-Color Dhokla is a popular Gujarati snack. It is a steamed & spongy snack tempered with mustard seeds and sesame seeds. This delightful tri-color dhokla is so simple to make. Since dhokla is steamed version so it is healthy as well. You can avoid oil tempering if you are weight conscious. www.code2cook.com
Tri-Color Dhokla is a popular Gujarati snack. It is a steamed & spongy snack tempered with mustard seeds and sesame seeds. This delightful tri-color dhokla is so simple to make. Since dhokla is steamed version so it is healthy as well. You can avoid oil tempering if you are weight conscious.
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5 from 1 vote

Tri-Color Dhokla A Popular Gujarati Steamed Snack Recipe

Tri-Color Dhokla is a popular Gujarati snack. It is a steamed & spongy snack tempered with mustard seeds and sesame seeds. This delightful tri-color dhokla is so simple to make. Since dhokla is steamed so it is healthy as well. You can avoid oil tempering if you are weight conscious.
Prep Time10 mins
Cook Time30 mins
soaking semolina30 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 4 Servings
Author: Bhawana

Ingredients

For sooji/rava/semolina batter

  • 2 Cup sooji/semolina/rava
  • 2 Cup curd
  • 1 Cup water

For Green layer

  • 1/2 Tsp salt
  • 1/8 Cup water
  • 1/2 Tsp baking soda
  • 2 Pinch green color
  • 1/2 Tsp sugar

For White layer

  • 1/2 Tsp salt
  • 1/2 Tsp baking soda
  • 1/2 Tsp sugar
  • 1/8 Cup water

For Saffron layer

  • 1/2 Tsp salt
  • 1/2 Tsp baking soda
  • 2 Pinch saffron color
  • 1/2 Tsp sugar
  • 1/8 Cup water

Instructions

  • First of all in, a mixing bowl take sooji, water, and curd. Mix well and keep it aside for 20-30 minutes. This is our basic batter, which will be used for creating all three layers.
  • Divide this batter into three parts for each layer.
  • In a separate bowl take one part of the basic batter. Combine all ingredients listed under green layer from the above list.
  • Grease a dhokla plate and heat the dhokla cooker. Pour this green batter in the plate and steam for 10 minutes.
  • Just before 10 minutes comes to end prepare for the second layer. Mix all the ingredients listed under white layer. After 10 min pour this white batter over green layer. Steam it for another 10 min.
  • Finally, prepare for the saffron layer by mixing all ingredients listed under saffron layer. After 10 min pour this batter over this white cooked layer. Steam it for 10 min.
  • Switch off the flame and rest it for some time. Let it cool down for few minutes.
  •  After cooling down this dhokla comes out easily from the plate. Prepare for tempering and spread over it.
  • Serve this tri-color dhokla with tomato sauce or green coriander chutney.

Notes

1) The basic batter becomes too thick. Divide it into three parts as it is. For each layer, we are adding water separately as mentioned in the listed ingredient.
2) For green and white layer just steam it for 10 mins. Within this time the batter will be cooked enough so that it will not mix with the upper layer. For the third layer after 10 min check with a toothpick. It should come out clean. If not than steam it for another 5 mins.
3) For the green color use palak/spinach puree, green coriander puree or mint puree.
4) For saffron layer use carrot puree.
5) It seems that lower layer is steamed for a longer duration. But believe me, it is as moist as the upper layers. There is no sign of hardness.
This tri-color dhokla is my entry for BM #84 Week # 4-day #3 under steamed meals.

 

Kothimbir Vadi | How To Make Maharashtrian Kothimbir Vadi | Green Coriander Frittata

Kothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, and garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or as a side dish in the Maharashtrian thali. Kothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or a side dish in the Maharashtrian thali. 

In the Marathi language “Kothimbir” or “Kothmir” stands for coriander leaves. And vadi means cutting shape like square, wedges or cubes. Green coriander blend with spices and gram flour. Steamed and then either have it as is or deep fry them. Very light, healthy and low fat. You can avoid deep frying part instead prepare to temper and spread over it before serving. Garnish with freshly grated coconut.

This steamed snack can be served with coriander chutney or palak chutney. You can check sabudana vada as well in a Maharashtrian snack category. To make kothimbir vadi mix chopped coriander, ginger, garlic and other spices in chickpea flour. Use water if required to form a dough. Steam this for 10-15 minutes and kothimbir vadi is ready. Tempered it with mustard seeds, sesame seeds which will give an extra crunch to the snack.Kothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or a side dish in the Maharashtrian thali.

Enjoy this with evening tea or for breakfast. It is healthy and low in calorie. You can check other snacks under “Snacks” category.

You may also like

Oats Dhokla
Rava Dhokla
Besan or Khaman Dhokla
Ragi Dhokla
Gujarati Snack Lauki Nu Muthia Recipe
Tri-Color Dhokla

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

So let see how to make this steamed kothimbir vadi or kothimir vadi.Kothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or a side dish in the Maharashtrian thali.

Kothimbir Vadi | Kothimir Vadi

Ingredient                                                                           4 Serving

2 Cups green coriander finely chopped
1+1/4 Cup besan
1 Tsp ginger garlic paste
Salt as per taste
1 Green chili finely chopped
1/2 Tsp coriander powder
1/2 Tsp turmeric
A pinch of asafoetida
1/2 Tsp garam masala
1/2 Tsp amchur
1 Tsp lemon juice
1/4 Cup curd or water

For tempering
2 Tblsp oil
1 Tsp sesame seeds
1 Tsp mustard seeds
7-9 Curry leaves
1 Pinch of asafoetida
Grated fresh coconut

Method

  1. First of all, start with green coriander. Clean and wash green coriander very well. Chop it finely and keep them aside. You need 2 cups of tightly packed coriander.
  2. In a mixing bowl add all the ingredients listed. Combine them well.
  3. Mash coriander nicely so that it gets mixed up with gram flour and other ingredients.
  4. Use 1/4-1/2 cup water or curd if needed to make a dough. Refer the pic. Shape it like a cylinder or just spread it on a greased pan.
  5. Grease a pan with some oil and steam this dough for 20 mins. Check with the toothpick, it should come out clean.
  6. Let it cool down for a few mins. Afterward cut them into slices.
  7. For tempering heat oil in a kadhai, add mustard seeds and curry leaves. Let them crackle.
  8. Add sesame seeds and asafoetida. Place this over sliced vadi, garnish with freshly grated coconut and have with tea.
  9. It is a super healthy snack. My daughter loves eating this but my son hates this vadi.
  10. Kothimbir vadi is ready to serve.

Note

  1. It is a gluten-free snack. Skip adding curd to get the vegan version.
  2. Vadi is supposed to be dense in texture. Add 1/2 tsp baking soda if you want them a little spongy and fluffy.
  3. Instead of coriander, you can make this recipe with fenugreek leaf, spinach leaf, and cabbage. These all are steamed snack which is great in taste.

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Pin it for laterKothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or a side dish in the Maharashtrian thali.

Kothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or a side dish in the Maharashtrian thali. 
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0 from 0 votes

Kothimbir Vadi | How To Make Maharashtrian Kothimbir Vadi | Green Coriander Frittata

Kothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, and garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or as a side dish in the Maharashtrian thali. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish, Snack
Cuisine: Indian
Servings: 4 Serving
Author: Bhawana

Ingredients

  • 2 Cups green coriander finely chopped
  • 1+1/4 Cup besan
  • 1 Tsp ginger garlic paste
  • Salt as per taste
  • 1 Green chili finely chopped
  • 1/2 Tsp coriander powder
  • 1/2 Tsp turmeric
  • A pinch of asafoetida
  • 1/2 Tsp garam masala
  • 1/2 Tsp amchur
  • 1 Tsp lemon juice
  • 1/4 Cup curd or water

For tempering

  • 2 Tblsp oil
  • 1 Tsp sesame seeds
  • 1 Tsp mustard seeds
  • 7-9 Curry leaves
  • 1 Pinch of asafoetida
  • Grated fresh coconut for garnishing

Instructions

  • First of all, start with green coriander. Clean and wash green coriander very well. Chop it finely and keep them aside. You need 2 cups of tightly packed coriander.
  • In a mixing bowl add all the ingredients listed. Combine them well.
  • Mash coriander nicely so that it gets mixed up with gram flour and other ingredients.
  • Use 1/4-1/2 cup water or curd if needed to make a dough. Refer the pic. Shape it like a cylinder or just spread it on a greased pan.
  • Grease a pan with some oil and steam this dough for 20 mins. Check with the toothpick, it should come out clean.
  • Let it cool down for a few mins. Afterward cut them into slices.
  • For tempering heat oil in a kadhai, add mustard seeds and curry leaves. Let them crackle.
  • Add sesame seeds and asafoetida. Place this over sliced vadi, garnish with freshly grated coconut and have with tea.
  • It is a super healthy snack. My daughter loves eating this but my son hates this vadi.
    Kothimbir vadi is ready to serve.

Notes

  1. It is a gluten-free snack. Skip adding curd to get the vegan version.
  2. Vadi is supposed to be dense in texture. Add 1/2 tsp baking soda if you want them a little spongy and fluffy.
  3. Instead of coriander, you can make this recipe with fenugreek leaf, spinach leaf, and cabbage. These all are steamed snack which is great in taste.