Oats dhokla is a healthy twist on traditional dhokla, which is typically made with rice and chickpea flour. This variation uses oats and is steamed to create a nutritious, savory snack. Here’s a recipe for oats dhokla:
### Ingredients
– **Oats**: 1 cup (quick oats or rolled oats, ground into a coarse powder)
– **Semolina (sooji)**: 1/4 cup
– **Yogurt**: 1/2 cup (can be substituted with water for a dairy-free option)
– **Green chilies**: 2, finely chopped (adjust to taste)
– **Ginger**: 1 inch, grated
– **Salt**: To taste
– **Turmeric powder**: 1/4 teaspoon
– **Eno (fruit salt)**: 1 teaspoon (or baking soda as an alternative)
– **Water**: As needed to make the batter
#### For Tempering:
– **Oil**: 1 tablespoon
– **Mustard seeds**: 1/2 teaspoon
– **Curry leaves**: 6-8 leaves
– **Green chilies**: 1-2, sliced (optional)
### Instructions
1. **Prepare the Batter**:
– In a mixing bowl, combine the ground oats, semolina, yogurt, green chilies, ginger, turmeric powder, and salt.
– Mix well to form a smooth batter. Add water as needed to achieve a consistency similar to a thick pancake batter.
– Let the batter sit for 15 minutes to allow the oats and semolina to absorb the moisture.
2. **Steam the Dhokla**:
– Prepare a steamer by adding water to the base and bringing it to a boil.
– Grease a small, flat dish or dhokla plate with oil.
– Just before steaming, add the Eno (or baking soda) to the batter and mix gently until well combined. This will make the dhokla light and fluffy.
– Pour the batter into the greased dish and spread it evenly.
– Place the dish in the steamer and steam for about 15-20 minutes, or until a toothpick inserted in the center comes out clean.
3. **Prepare the Tempering**:
– In a small pan, heat oil over medium heat.
– Add mustard seeds and allow them to splutter.
– Add curry leaves and green chilies (if using). Sauté for a few seconds.
4. **Serve**:
– Once the dhokla is steamed, remove it from the steamer and let it cool slightly.
– Cut the oats dhokla into squares or diamonds.
– Pour the tempering over the dhokla.
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