Oats Dhokla with Coriander Chutney

I read 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.
This dish goes well with coriander chutney or onion chutney.

Oats Dhokla

Recipe by S Kamala
0.0 from 0 votes
Course: SnacksCuisine: IndianDifficulty: Easy


Prep time


Cooking time



This Dhokla is made with ready made oats and goes well with coriander chutney or onion chutney.


  • 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

  • For Coriander Chutney:
  • 1 cup chopped coriander leaves

  • 1 or 2 green chillies

  • small piece of ginger

  • 1/2 teaspoon lemon juice

  • a pinch of sugar

  • a pinch of salt


  • For Coriander Chutney:
  • Grind all the chutney ingredients into a fine paste.
  • For making Dhokla
  • 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.
  • Grate the carrot.
  • Take an ordinary cooker or idli cooker or a broad pan. Pour 3 to 4 cups of water and bring to boil.
  • Put the Eno fruit salt on top of the batter and pour a tablespoon of water over it. Mix it well.
  • 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.
  • 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.
  • Serve with coriander chutney or onion chutney.


  1. Hello,
    I just discovered this wonderful site chalk full of culinary treasures 🙂
    Could you please tell me if it will be ok to use old fashioned oats in your oats recepies like the oats idles and dhokla.
    Thank you.

    • Hi Gayuu,

      Yes. You can use old fashioned oats instead of the quick cooking oats. But when you use old fashioned oats, just fry for few seconds and coarsely powder it so that it will be cooked soon and you will get correct texture.

  2. Hi Kamala

    All ur recipes are good…and this oats recipe was really interesting…

  3. Hello Kamala,

    I am very glad to find so many healthy recipes here. Thanks for sharing. I will try them soon.

    Happy blogging.

  4. e
    Hello Kamala

    i am enjoying trying all your delicious recipe

  5. Hello Kamala

    i am enjoying trying all your delicious recipe especially oats dhokla

  6. Hi Kamala Aunty,

    I really want to try this recipe.It looks yummy!What can be used instead of ENO Fruit salt? Please help me.

  7. Praveena John

    I have ever seen Such a wonderful website.

    Thank you

  8. sujathakarthikeyan

    I tried the recipe i liked it.Thanks a lot

  9. Is it ok to consume oats everyday? My friends recommend it once a week but i love every recepe of yours and waiting to try dhokla asap

    • It is perfectly fine to eat oatmeal everyday. I eat it for breakfast everyday with raisins, blueberries, walnuts and flax seeds and it has brought down my cholesterol and LDL by nearly 30 mins. By the way Kamala, can I just make this dokhla in an idli pan and shape it into idlis?

  10. sorry to bother you again but one more question; is cooking soda the same as baking soda? I intend on trying this for Navarathri as a snack as it sounds really good:)

  11. Your site and recipes are truly awesome and sumptuous. Thanks for all the recipes posted based on festivals.

  12. I tried this today. Wasn’t too hard. Came out well for me surprisingly. 🙂

    Thanks for the recipe.

  13. Hi Kamala, I really love all your recipes, the breif explanations are better than using a recipe book!!!

  14. Hi Kamala,

    Do you have a recipe for Besan Dhokla? I am having a problem with the rising. I use fruit salts and they rise while cooking then deflate when cooling. Please help. Thanks

  15. This recipe is simply awesome. I made it like Idli instead of dhokla . Came out very well. Is there a way to substitute Eno salt?

  16. Hi,
    Is it ok to use wheat rava in this recipe?

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