Oats Rava Dhokla Recipe (Steamed Semolina & Oat Cake)
Healthy snack from Gujarat
In association with Saffola Fit Foodie
Oats Rava Dhokla Recipe (Steamed Semolina & Oat Cake)nutritious breakfast. This recipe has a twist to the original recipe with the addition of oats making it wholesome and nutritious. As I stepped into the food streets of Gujarat I was pleasantly surprised with the variety of Dhokla’s that were available. I noted that each one of the vendors had a specialty. Similarly at home my mother in law whips up varieties of them, combining different lentils and vegetables to get varied texture and taste. Serve this Oats Rava Dhokla Recipe (Steamed Semolina & Oat Cake) with green chutney recipe.
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Optional Additions
Add 1/2 cup of grated or pureed carrots, pureed spinach or finely pureed tomatoes to the dhokla batter. This adds nutrition, taste and color to the dhokla’s. Multi coloured dhokla’s make an attractive party food and a great school snack as well.
20 M
30 M
50 M
6 Servings
Ingredients
- 220 grams Sooji (Semolina Rava)
- 100 grams Oats
- 100 ml Yogurt (Curd)
- 1 inch Ginger
- 2 Green Chillies
- 2 teaspoons Enos fruit salt
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Sesame seeds (Til seeds)
- 5 Curry leaves
- Red chilli powder , for sprinkling
- 2 tablespoons Vegetable Oil , plus extra oil for greasing
- Coriander leaves (Dhania) , freshly chopped
- Salt , to taste
Directions for Oats Rava Dhokla Recipe (Steamed Semolina & Oat Cake)
To begin making the Oats Rava Dhokla Recipe, combine the semolina, oats and yogurt in a wide bowl, add 1/2 cup of water to make a thick batter. Cover and allow it to soak for 30 minutes.
Make a paste of the green chillies and ginger by grinding it in a pestle and motar
Stir in the enos fruit salt and 1 tablespoon of oil to the above batter adding more water, if required. The consistency of the batter should be such that when you use a ladle to pour it should fall in dollops. Stir in the green chilli ginger paste, check the salt levels nd adjust if required.
Prepare the steamer by pouring water and preheating it on medium heat. Grease the dhokla pans with a little oil and pour the above batter into pans until half full.
Sprinkle a little red chilli powder around the batter in all the pans. Place the pans in the stand. Once the steamer is preheated, place the dhokla stand into the steamer.
Cover and let it steam for about 10-15 minutes until a tester, like a butter knife, when inserted comes out clean. Turn the heat off, remove the stand from the steamer and allow it to rest for a couple of minutes.
Heat oil in a small pan on medium heat; add the mustard seeds, sesame seeds, slit green chillies, curry leaves and allow them to crackle. Turn off the heat and spread the above seasoning mixture over the steamed dhokla’s. Cut them into squares or diamonds and arrange them on a platter. Garnish with chopped coriander leaves and serve warm with
Turn off the heat and spread the above seasoning mixture over the steamed dhokla’s. Cut the Sooji Rava Dhokla into squares or diamonds and arrange them on a platter.
Garnish with chopped coriander leaves and serve the Oats Rava Dhokla Recipe with Dhania Pudhina Chutney.
Archana Doshi
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