Oats dhokla is the instant dhokla recipe with oats, flour, semolina, and curd in equal part, which is a flavorful and steamed snack or an incredible breakfast or an extraordinary meal in itself. Prepared with mustard seeds, curry leaves, and green chilies, this oats dhokla is an ideal gluten-free food to eat.
Dhokla is a well-known Gujarati dish prepared to make a dal-rice blend by soaking, grinding fermenting, which is very tedious. Instant oats dhokla is a combination dhokla recipe set up in only 20 minutes with no requirement for fermentation. Fruit salt or baking soda with making it fluffy, spongy, and light. Oats are an exceptionally sound and nutritious ingredient. Wealthy in fiber which helps in decreasing cholesterol level. Since it is a low glycemic record food, it is helpful for individuals with diabetes.
Ingredients
- 1 cup oats flour
- 1 Cup sooji (rava or semolina)
- 1″ ground ginger
- 1 cup curd
- 5 Tsp. eno fruit product salt or ½ Tsp. baking soda
- ½ cup to 1cup water (optional)
- 1 Tsp. salt
For Tempering
- 2 Tsp. cooking oil
- 1 Tsp. mustard seeds
- 1 Sprig curry leaves
- 2 Tsp. sesame seeds/until
- 1 Green chili slit(optional)
 Method:
 Most importantly, make oats flour as expressed above and keep it prepared.
- In a blending bowl, blend curd, Rava, and oats flour and make a smooth paste. Please save it to the side for 10 min.
- Preheat the oven and oil the dhokla plates.
- After 10 min mixes the pate and adds water. You may have to add more than ½ cup water. Consistency should resemble idli batter.
- At last, add ground ginger, salt, and heating pop (Eno fruit salt). Combine as one and quickly pour over dhokla plates. Add baking soda not long before everything is prepared.
- Steam it for 12-15 min on medium flame. In the middle of check with a toothpick that it should come out clean.
- Off the flame and let this cook down.Â
For Tempering
- Heat the oil in a tadka dish on medium heat and add mustard seeds and crackle.
- Presently add sesame seeds, and inside a couple of moments, they will begin to crackle.
- Presently add green chilies and curry leaves. Saute for 30 seconds and afterward turn off the oven.
- Allow the oil to chill off briefly. At that point, add red chili powder. Assuming red chili powder is added to the hot oil, it will burn.
- Using a spoon, drizzle the tadka over the dhokla.
- Cut into the wanted shape. Presently using the level spatula, remove the dhokla from the plate and serve.
Notes:
- Consistency should resemble idli batter. So change water likewise. We used just about 1 cup of water to get the idli hitter-like consistency.
- Allow them to cool off a piece before cutting them.
- Add baking soda not long before pouring, and everything is prepared.
