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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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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.
Course Breakfast, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Soaking Time 15 minutes
Total Time 25 minutes
Servings 6 Serving
Calories
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 ½ Tsp baking soda
  • ½ 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 ½ 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

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg