Oats Rava Dhokla | Oats Suji Dhokla | Instant Dhokla Recipe | How to make Dhokla

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious while being cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is a natural sweetener, while jaggery is often cheaper.

mustard seeds

🥗Healthier: black mustard seeds

💰Cheaper: yellow mustard seeds

Yellow mustard seeds are less pungent and often cheaper.

Grease a 7 inch cake mould (or any flat bowl with higher edges) with oil and keep it aside.

Dry roast the oats for 5 minutes on a frying pan. Let it cool down, then grind it into a fine powder.

In a bowl, add semolina, powdered oats, curd, salt, coriander leaves, and ginger garlic paste. Add water and mix well.

Then add baking soda, mix well, and transfer the batter into the greased cake mould.

Fill 1/4th of a kadhai with water and place a stand in it. Cover it and bring the water to a boil.

Place the mould with the dhokla batter inside the kadhai and cover and steam cook the dhokla for 15 minutes.

After that, let the dhokla cool down, then slice it into square pieces.

In a frying pan, heat up 2 Tbsp oil. Add all the ingredients mentioned under tadka and stir it a bit to prepare the tadka.

Add the tadka on the dhokla and serve it with mint coriander chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens