Spicy Oats Dhokla | How to make Spicy Oats Dhokla

By Runa Ganguly  |  13th Mar 2018  |  
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  • Spicy Oats Dhokla, How to make Spicy Oats Dhokla
Spicy Oats Dhoklaby Runa Ganguly
  • Prep Time

    10

    mins
  • Cook Time

    12

    mins
  • Serves

    8

    People

8

0

About Spicy Oats Dhokla Recipe

Another way of including otas in your breakfast or tea time snack. This is an instant Dhokla preparation with very few ingredients

Spicy Oats Dhokla

Ingredients to make Spicy Oats Dhokla

  • ½ cup Oats powdered
  • ¼ cup rava or semolina
  • salt - to taste
  • 1 teaspoon ginger freshly grated
  • 1 tablespoon coriander leaves Finely chopped
  • 2 tablespoons Plain curd
  • ½ cup water
  • 1/2 teaspoon Eno
  • 1 tablespoon oil
  • ¼ teaspoon mustard seeds
  • 1/2 teaspoon asafoetida powder
  • ¼ teaspoon white sesame seeds
  • ¼ teaspoon black sesame seeds
  • 3 green chillies slit in pieces
  • 1/2 teaspoon red chili powder
  • 8-10 curry leaves

How to make Spicy Oats Dhokla

  1. Dry grind oats into a fine powder
  2. Place the ground oats powder in a bowl. add semolina and salt.
  3. Also ginger grated and Mix well.
  4. Add yogurt. Mix till everything is combined without any lumps.
  5. Now add water And make smooth batter
  6. Cover it and let it rest for 20-30 minutes.
  7. Prepare the steamer. Add a glass of water in steamer and let it come to a boil. Grease the dhokla tray with oil.
  8. Once everything is ready for steaming then sprinkle eno over the dhokla batter.
  9. Immediately stir it and pour the batter into the prepared tray.
  10. Steam it for 10-12 minutes on medium heat.
  11. Check by inserting a knife in the cooked Dhokla. if it comes clean, our Dhokla is ready
  12. take off heat
  13. Heat the oil in a small tadka pan on medium heat.
  14. Once hot add mustard seeds, asafoetida and let the seeds splutter
  15. Now add sesame seeds, green chillies and curry leaves
  16. Just before taking off heat add the red chilli powder and immediately add the tadka to the prepared Dhokla
  17. let the flavours sink in for 4-5 minutes
  18. cut into shapes/slices of your choice and serve at room temperature accompanied by tea and chutney

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