Oats Dhokla Recipe with step by step instructions
If there is anything called the previous birth, then I must have been born a North Indian!I am in love with all its dishes and make them quite often at home . I do like South Indian dishes too. So the conclusion is I must have been a North Indian who married a South Indian!
Well, jokes apart, I do love North Indian food as much as I am in love with its South Indian counterpart.
A couple of days back, I was browsing through the pictures on the mobile and came across a pic that made me want to dance!
It was the recipe that I had clicked from the back of a packet of Oats! And the recipe was ,you guessed it right, Oats Dhokla!
But I was not sure if Dhokla was a breakfast or a snack and I always make it for teatime.
I pinged Vaishali in the middle of the night and waited for her reply. Much to my delight she answered that it can be a snack and a breakfast dish.
So I made it the next day ,even if it was to have with coffee, and I was pretty pleased with myself for remembering to click a recipe from the pack.
This dish is for Blogging Marathon #85, Week 3, Day 2 with the theme Breakfast dishes from different places.
Other Dhokla recipes
- Quick sweet corn carrot dhokla
- Beetroot dhokla
- Raswala Dhokla
- Palak dhokla – 2 ways /methods / varieties
- Sweet corn rawa dhokla
- Microwave green peas dhokla
- Gujarati Idada
- Poha dhokla
Here is how to make the Oats Dhokla Recipe
Lightly roasted and powdered oats- 1 cup
Besan- 1 cup
Green chili paste- 1/2 teaspoon
Ginger paste-1/2 teaspoon
Oil- 1 teaspoon
Curd / Yogurt- 1 cup
Turmeric powder – a large pinch
Salt to taste
Eno – lemon flavor- 1 sachet / 5 grams / 1 teaspoon
For tadka / seasoning
Sesame seeds- 1 teaspoon
Cumin seeds-1/2 teaspoon
Curry leaves- a few
- In a bowl, take the powdered oats, besan, turmeric powder, salt, green chili paste,ginger paste,oil and mix well
- Add curd and whisk well so that there are no lumps.
- If the mixture is too thick, add a little water but the batter must not be watery.
- Now add eno and a teaspoon of water over it. It will froth up.Mix gently .
- Pour into a greased plate / tin and gently tap it.
- Place in a steamer and cook for 10 minutes / till the tester inserted into the center comes out clean.
- Remove from steamer and let it cool
- Now heat oil for the tadka and add the cumin seeds.
- Once it crackles, add sesame seeds and curry leaves.
- After a second, pour it over the dhokla plate and spread gently.
- When the dhokla has cooled down, cut into squares and serve.
- The original recipe does not have green chili and ginger paste. I added it to boost the taste
- Also I replaced baking powder with Eno.