This recipe for oats rava dhokla gives you another delicious way to eat oats, if you are tired of eating porridge alone.
Oats is the darling of the health conscious masses these days. Oats is rich in fiber, which helps reduce bad cholesterol. The antioxidants in oats are proven to reduce incidence of cardiovascular disease. Being a low Glycemic Index food, it is good for people with diabetes or metabolic syndrome.
This instant dhokla needs no prep in terms of soaking, grinding etc. Fruit salt gives it a quick rise in the steamer, giving you soft and fluffy dhoklas. You can try using other flours along with the oats such as millet flour.
Finely grated vegetables like squash / carrot can also be added to the batter to make it more nutritious. These dhoklas make for a filling breakfast or a kid lunchbox item. Served with green chutney along with a cup of masala chai, it is also a perfect tea time snack.
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To make oat flour, grind oats in the chutney jar of the mixer to a fine powder. For a better aroma, lightly toast the oat flakes on low heat until fragrant and then grind to a powder.
Here’s the recipe for oats and rava dhokla.
Instant Oats Rava Dhokla
- 1/2 cup semolina Roasted (rava)
- 1/2 cup oats flour
- 1/2 tsp ginger grated
- 1/2 tsp salt
- 1/2 lemon
- 1/2 cup yogurt dahi /
- 1/4 tsp Eno salt Fruit
- 1 tsp sesame seeds
- 1/2 tsp mustard seeds
- In a bowl mix the semolina, oats flour, grated ginger and salt.
- Add the yogurt and whisk well to combine. Add upto 3-4 tbsp of water to make a smooth but thick batter, with the consistency of idli batter. Mix in juice of half a lemon.
- Add Eno fruit salt, and add 1 tsp of warm water over that. Whisk well until the batter is light and frothy.
- Grease a 6-7 inch dish with a rim, that will fit easily into a steamer with a lid. Place the dish inside the steamer with water, and allow the water to come to a boil.
- Pour the frothy batter into the greased plate and close the steamer lid. Steam for 12-15 minutes.
- Meanwhile, heat the oil in a small pan. Add the mustard seeds and sesame seeds, once the mustard splutters, the tempering is ready.
- Once cooled, remove the dish from the steamer. Allow this to cool for 5 minutes. Cut into squares or diamond shapes with a sharp knife.
- Transfer the tempering over the dhokla pieces and serve hot with green chutney.