Oats Dhokla

Ingredients

  • Instant Oats – 1 cup
  • Rawa – 1/2 cup
  • Curd – 2 cups
  • Carrot – 1
  • Capsicum chopped – 1/2 cup
  • Coriander Chutney – 1/4 cup
  • Turmeric Powder – a pinch
  • Eno fruit salt – 1 teaspoon
  • Regular salt – 1/2 teaspoon or as per taste

I saw this recipe in the Quaker Oats packet. They named it as “Steamed Delight”. Method of preparation is same as making “Rawa Idli”, but with vegetables and steaming is like making “Dhokla”. I tried this with Quaker Oats and slightly changed the ingredients from the original one.

Directions

  1. Dry fry oats and rawa separately and allow to cool. Mix both and add curd, turmeric and salt. Stir well. If necessary add little water and make it like thick idli batter.
  2. For Coriander Chutney:
  3. 1 cup chopped coriander leaves, 1 or 2 green chillies, small piece of ginger and 1/2 teaspoon lemon juice, a pinch of sugar and little salt.
  4. Grind all the above to a fine paste.
  5. Grate the carrot.
  6. Take an ordinary cooker or idli cooker or a broad kadai. Pour 3 to 4 cups of water and bring to boil.
  7. Put the Eno fruit salt on top of the batter and pour a tablespoon of water over it. Mix it well.
  8. Take a round bottomed flat bowl or something like Cake Tin. I used normal Round shaped Tiffin Box. Grease it with little oil. Pour half of the batter into it. Sprinkle half of the carrot gratings, capsicum pieces and two to three teaspoons of coriander chutney over the batter. Then pour remaining batter. Again sprinkle the remaining carrot gratings and capsicum (Reserve some for garnishing). Cover it with the lid or with aluminum foil.
  9. Put this box carefully in the middle of the boiling water. Close with lid and steam it for 15 to 20 minutes. Insert a knife and check whether it is cooked properly. Switch off the stove and gently remove the box. Allow to cool for few seconds. Then remove the lid and using a sharp knife lift the cooked dhokla and put it in a plate. Cut it into medium size pieces. Garnish with remaining carrot gratings.
  10. Serve with coriander chutney or onion chutney.

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