Dhokla is a steamed snack very popular in Gujarat and western region of India. You can make this for breakfast, snack or a light dinner with soup. You get various varieties of Dhokla like mixed dal dhokla, instant khaman dhokla and Sandwich dhokla. It is an integral part of Gujarati cuisine. This instant oats dhokla recipe is a tastier way to eat oats. It also gives you a break with eating normal oats.Best part about this recipe is it doesn't dry even after 6-8 hrs.Here we replace gram flour with oats flour in regular dhokla for making instant oats rava dhokla.
Some people can have oats daily as smoothie or as overnight oats. However, many feel oats are bland. Indians are used to spicy food. We love our traditional breakfast too. Our poha, dhokla, idli and dosa are irreplaceable from our cuisine. We can make all this from oats either as a whole or with addition of oats to the original recipe. Oats dhokla is one such easy recipe. It is a fusion of good taste and healthy food. Serve it with green chutney and curb those hunger pangs with fluffy dhoklas and cup of tea.
Who says oats needs to be an all bland affair?
Forget the Bircher muesli and overnight oats for once. Use oats in poha and dhokla. We use this as a base. Make a fusion with our herbs and spices to give it a new avatar. Trust us to make up a tasty dish with this secret ingredient.
- greased tray / greased thali
- ground oats powder
- semolina / sooji
- ginger-chilli paste
- Eno fruit salt
- Salt as per taste optional (as Eno salt already has it)
refer to recipe card for details.
How to make oats dhokla?
- Dry roast oats for 10-15 mins on a low flame.
2. Grind them into a coarse powder, keep it aside. Dry roast semolina for 10 mins on low flame and mix it with oats.
3. Mix all ingredients into a smooth batter except Eno fruit salt.
4. Add Eno fruit salt to batter and mix well. Tip: Do not wait too long after this step.
5. Grease a vessel with oil. Pour the dhokla batter into the greased bowl. Steam for 15-20 mins or until cooked.
6. In an pan, heat oil and add mustard seeds, curry leaves and chillies.
7. Spread this mixture on the steamed dhokla. Garnish with chopped fresh coriander leaves.
8. Serve hot with mint chutney.
You can also use powder the oats in advance for the above recipe and store it in the jar. This saves time when you want to make it. Just roast it along with sooji whenever you want to eat.
After steaming, ensure it cools down to room temperature before you cut it into slices. This will make sure it doesn't disintegrate.
Related dhokla recipes
See more oat recipes below:
Oats Dhokla recipe
- 1 cup oats
- 4 tbsp. semolina sooji
- ½ cup yogurt dahi
- ½ cup water
- 1 tablespoon ginger-chilli paste
- ½ tablespoon Eno fruit salt
- Salt as per taste optional as Eno has salt with it
- Dry roast oats for 10-15 mins on a low flame and grind them into a coarse powder,keep it aside.
- Dry roast semolina for 10 mins on low flame,keep it aside.
- Mix all ingredients into a smooth batter except eno fruit salt.
- Grease a vessel with oil.
- Add eno fruit salt to batter and mix well.Pour the batter into the greased bowl.
- Steam for 15-20 mins or until cooked.
- Allow it to cook, cut into pieces.
- In an pan, heat oil.
- Add mustard seeds,curry leaves and chillies.
- Spread this mixture on the steamed dhokla.
- Serve hot with chutney.
You can make oats flour from both rolled oats and quick oats.
You can add a spoonful of sesame seeds, cumin seeds and green chilies along with the above tempering. too.
Store these savoury cakes in an air tight container for 2-4 days.
They reduce inflammation and help relax arteries.Thereby, improving heart health. It helps reduce cholesterol level and rich in antioxidants.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove.