Oats dhokla recipe – This is the instant version made with powdered oats, semolina and yogurt. Another way of including otas in your breakfast or snack.
Any kind of dhokla is my family favorite. On top of that this kind of instant version is my favorite because I am very bad at pre-planning.
The traditional dhokla calls for soaking the dal-rice, grinding and fermenting. While this recipe calls for only 20-30 minutes resting time. That is the reason I like instant versions.
Another quick dhokla recipe – rava dhokla. Many time I do make quinoa dhokla too. I will share that recipe in future.
It has soft, fluffy and moist texture. I like to snack this as such without any chutney or dipping sauce.
How to make oats dhokla recipe (Step by Step Photos):
1) Take oats in a grinder or blender.
2) Make powder out of it.
3) Take oats powder into the bowl. Also add sooji and salt.
4) Also ginger paste and coriander leaves.
5) Mix well. Add yogurt.
6) Mix till everything is combined without any lumps.
7) Now add water
8) And make smooth batter. Cover it and let it rest for 20-30 minutes.
9) When it is about to 30 minutes. Prepare the steamer. Add a glass of water in steamer and let it come to a boil. Grease the dhokla tray with oil. I have used 9 inch cake pan as a dhokla tray.
10) Once everything is ready for steaming then sprinkle eno over the dhokla batter.
11) It will bubble up.
12) Immediately stir it. Do not stir too much otherwise eno’s bubbly effect will go away.
13) Do not waste time and IMMEDIATELY pour the batter into the prepared tray.
14) Steam it for 10-12 minutes on medium heat. time may vary as per the tray size and thickness of the dhokla.
15) Best way to check is insert a knife into the dhokla and if it comes out clean then it is ready. Once ready remove the tray from steamer and let it cool for 5 minutes.
16) Meantime let’s make the tempering. Heat the oil in a small tadka pan on medium heat. Once hot add mustard seeds and let them pop.
17) Now add sesame seeds and within few seconds they will start to pop.
18) Now add green chilies and curry leaves. Saute for 30 seconds and then turn off the stove.
19) Let the oil cool down for a minute. Then add red chili powder. If red chili powder is added into the hot oil then it will burn.
20) Using a spoon drizzle the tadka over the dhokla. It does not require that all of the surface is covered with tadka.
21) Cut into desired shape. Now using the flat spatula remove the dhokla from the tray and serve.
Serving suggestion: sooji oats dhokla can be served as a snack or breakfast as such or with chutney, ketchup on side. This can be packed into box for school snack or picnic snack because this tastes good even if it gets cold.
Oats dhokla recipe
Ingredients
For oats dhokla recipe:
- ½ cup Oats powdered
- ¼ cup Sooji (rava or semolina)
- Salt - to taste
- ½ teaspoon Ginger paste or freshly grated or crushed
- 1 tablespoons Cilantro or coriander leaves finely chopped
- ¼ cup + 2 tablespoons Plain yogurt (dahi or curd)
- ½ cup Water
- ½ teaspoon Eno fruit salt
For tempering:
- 1 tablespoon Oil
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Sesame seeds
- 2 Green chilies slit
- 4-5 Curry leaves
- ¼ teaspoon Red chili powder
Instructions
Making oats dhokla recipe:
- Take oats in a grinder or blender. Make powder out of it.
- Take oats powder into the bowl. Also add sooji and salt.
- Also ginger paste and coriander leaves. Mix well.
- Add yogurt. Mix till everything is combined without any lumps.
- Now add water And make smooth batter.
- Cover it and let it rest for 20-30 minutes.
- When it is about to 30 minutes. Prepare the steamer. Add a glass of water in steamer and let it come to a boil. Grease the dhokla tray with oil.
- Once everything is ready for steaming then sprinkle eno over the dhokla batter.
- It will bubble up. Immediately stir it.
- Do not waste time and IMMEDIATELY pour the batter into the prepared tray.
- Steam it for 10-12 minutes on medium heat.
- Best way to check is insert a knife into the dhokla and if it comes out clean then it is ready.
- Once ready remove the tray from steamer and let it cool for 5 minutes.
Making tempering:
- Heat the oil in a small tadka pan on medium heat.
- Once hot add mustard seeds and let them pop.
- Now add sesame seeds and within few seconds they will start to pop.
- Now add green chilies and curry leaves. Saute for 30 seconds and then turn off the stove.
- Let the oil cool down for a minute. Then add red chili powder. If red chili powder is added into the hot oil then it will burn.
- Using a spoon drizzle the tadka over the dhokla.
- Cut into desired shape. Now using the flat spatula remove the dhokla from the tray and serve.
Dharti
Thank you for the recipe!!
Can I use baking powder instead of Eno??
If yes, then Please tell me quantity.
Kanan
No you cannot use baking powder.
But you can use baking soda – 1/4 teaspoon.
Divya
Can u make this recipe with only oats ?
Kanan
no, you cannot.
sooji is required for some softness. If only oats are used then dhokla will be dense and will not be soft, spongy
Lana
I just made this for breakfast and we are now eating it. It is very delicious. My hubby and I both love it.
I used a 9 inch thali, but it took 25 minutes to steam. Per your advice regarding a substitute for the eno fruit salt, I did use 1/4 teaspoon baking soda. It did not rise alot, but turned out delicious.
I will definitely make this again. Thanks
Kanan
Thank you for the constructive feedback.