gujaratiEasyvegetarian

Oats Dhokla

Name: Oats Dhokla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 1 cup oats (rolled oats, ground to a fine powder); 0.5 cup besan (chickpea flour); 0.5 cup yogurt (sour, whisked smooth); 0.5 cup water (to make batter, adjust as needed); 1 tsp ginger paste; 1 pcs green chili (finely chopped); 2 tsp lemon juice; 1 tsp fruit salt (eno); 1 pinch salt; 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 tsp white sesame seeds; 8 pcs curry leaves; 1 pinch asafoetida; 2 tbsp coriander leaves (chopped, for garnish); 2 tbsp fresh coconut (grated, for garnish)

RATING

4.2/5(31)

TASTE SCORE

8/10

Soft, fluffy steamed cakes made with oats and gram flour, tempered with mustard seeds and fragrant curry leaves. A lighter twist on the classic Gujarati snack that comes together quickly without any fermentation.

PREP

10m

COOK

15m

SERVES

1 KATORI

298 cal

SERVINGS

METHOD · 7 STEPS

prep · ~3 min
Prepare the steamer and grind the oats.
1.Fill a steamer with water and bring it to a boil over medium heat.
2.Grease a dhokla plate or shallow steel thali with a few drops of oil.
3.Grind the rolled oats in a blender to a fine powder.
mix · ~5 min
Mix the batter.
1.In a large bowl, combine the powdered oats, besan, yogurt, ginger paste, green chili, and salt.
2.Gradually add water while whisking to form a smooth, thick batter. The consistency should be like regular idli batter.
3.Mix in the lemon juice.
mix · ~2 min
Add fruit salt and pour.
1.Add the fruit salt (eno) to the batter and mix gently. The batter will become light and frothy.
2.Immediately pour the batter into the greased dhokla plate, spreading it evenly.
3.Tap the plate gently on the counter to release any large air bubbles.
TIPWork quickly after adding the fruit salt. The steam must be ready, or the dhokla will not rise well.
steam · ~15 min
Steam the dhokla.
1.Place the dhokla plate into the steamer.
2.Cover and steam on medium-high heat for 12–15 minutes until a toothpick inserted in the center comes out clean.
rest · ~5 min
Cool and cut the dhokla.
1.Remove the plate from the steamer and let it cool for 5 minutes.
2.Cut the dhokla into squares using a knife.
temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat.
2.Add mustard seeds and let them crackle.
3.Add cumin seeds, sesame seeds, and asafoetida. Sauté for a few seconds.
4.Add curry leaves and fry until crisp.
garnish · ~1 min
Pour tempering over dhokla and garnish.
1.Drizzle the hot tempering evenly over the cut dhokla.
2.Garnish with chopped coriander leaves and fresh grated coconut.
3.Serve immediately with green chutney or sweet tamarind chutney.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grind rolled oats fresh at home rather than using pre-packaged oat flour for a lighter texture.
2
Use slightly sour yogurt to help activate the fruit salt better and develop a subtle tang.
3
Make sure the steamer is at a full rolling boil before adding the fruit salt to the batter.
4
Do not overmix the batter after adding fruit salt — fold gently to retain maximum airiness.
5
Let the steamed dhokla cool in the plate for 5 minutes before cutting to prevent crumbling.
6
Pour the tempering while it is still sizzling hot to get the best aroma and flavor.
7
Leftover dhokla can be wrapped and refrigerated; re-steam for 2 minutes to restore softness.

RECIPE VARIATIONS

Adapt it for your goals.

Gluten Free

Gluten-Free

This recipe is naturally gluten-free; simply ensure your oats and fruit salt are certified gluten-free for those with celiac or gluten sensitivity.

Plant Based / Vegan

Plant-Based / Vegan

Replace the yogurt with an equal quantity of plant-based yogurt (like coconut or soy) plus 1 tablespoon lemon juice to maintain tanginess.

Green Moong Dhokla

Substitute the oats and besan with 1 cup soaked and ground green moong dal for a protein-rich, traditional variation.

Spicy Kick

Add 1/4 teaspoon red chili powder or finely chopped serrano pepper to the batter for extra heat, and garnish with slit green chilies in the tempering.

HEALTH BENEFITS