How To Make Oats Dhokla | Ultra Soft & Spongy Oats Dhokla | Nutritious & Healthy Oats Dhokla #oats

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide similar crunch.

Start by taking a bowl and measure 1 cup of oats into it.

Grind the oats into a fine powder using a blender.

Transfer the ground oats to a mixing bowl.

Add 1/2 cup semolina to the bowl.

Add 1/2 teaspoon cumin seeds and 1 teaspoon salt to the mixture and mix well.

Add 1.5 cups of fresh yogurt to the bowl.

Measure and add 1 cup of water to the mixture.

Mix all the ingredients thoroughly to avoid lumps and whisk for 1 minute.

Cover the bowl and let it sit for 20 minutes to set.

Grease the steaming trays with oil.

After 20 minutes, check the batter and mix it well again.

If the batter is too thick, add a little water to adjust the consistency, about 1/4 cup.

Add 1 sachet of fruit salt to the batter and mix gently in one direction.

Pour the batter into the greased steaming trays.

Place the trays in the dhokla stand.

Boil 2 glasses of water in a steamer and place the dhokla stand inside.

Cover and steam on medium flame for 16-17 minutes.

While the dhokla is steaming, prepare the green chutney by adding 1 handful of curry leaves, 1 chopped tomato, 4-5 green chilies, 1/2 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 1 teaspoon black salt, juice of 1/2 lemon, and 1 tablespoon water to a blender and blend until fine.

After 16-17 minutes, check the dhokla with a knife; if it comes out clean, it’s done.

Turn off the gas and remove the dhokla from the steamer.

Let it cool slightly before cutting into pieces.

For tempering, heat 1 tablespoon of oil in a pan, add 1 teaspoon mustard seeds and cover to crackle.

Once the mustard seeds crackle, add 1/4 teaspoon asafoetida and 2 tablespoons of white sesame seeds.

Add a handful of curry leaves and turn off the gas.

Add 5-6 chopped green chilies and juice of 1/2 lemon, along with some salt, and mix well.

Pour the tempering over the dhokla pieces.

Serve the dhokla with the green chutney.

Cooking Techniques

Equipment Needed

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