How to make Oats Rawa Dhokla

  • 220 grams semolina
  • 1 cup Organic plain oats
  • 100 ml yogurt
  • an inch piece of ginger  and 2 green chillies ground into paste
  • 2 teaspoons fruit salt
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • 5-6 curry leaves
  • 2 slit green chillies
  • red chilli powder, for sprinkling
  • 2 tablespoons of  Sesame oil, plus extra oil for greasing
  • a small bunch of coriander leaves, freshly chopped
  • salt to taste
  • Combine the semolina, Organic plain 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. Stir in the fruit salt and 1 tablespoon of Sesame  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 and 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 Dhania Phudina Chutney


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