How to make Oats Rawa Dhokla - An easy Gujarati snack with oats and semolina giving it a healthy twist.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Oats (ओट्स ), Semolina (rawa/suji) (रवा/सूजी)
Cuisine : Indian
Course : Snacks and Starters
Oats Rawa Dhokla Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Oats Rawa Dhokla checkout Masala Oat Muffins With Tangy Mayo Dip, Oats Porridge With Apple Puree And Butter, Oats Uttappam, Oats With Dryfruits In Milk . You can also find more Snacks and Starters recipes like Kurkuri Fried Arbi, Falafel Scotch Eggs With Ver Juice Tahini, Sago Chakli, Sandwich Platter.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Oats Rawa Dhokla Recipe
Oats ¾ cup
Semolina (rawa/suji) ¾ cup
Buttermilk thick 1 cup
Green chillies 2
Ginger 1 inch
Fruit salt 2 teaspoons
Oil 1 tablespoon + for greasing
Gun powder for sprinkling
Tempering
Oil 1 tablespoon
Mustard seeds ½ teaspoon
Sesame seeds (til) 1 teaspoon
Green chillies slit 2
Curry leaves 5-6
Salt to taste
Method
Step 1
Grease dhokla pan with some oil.
Step 2
Combine the semolina, oats and yogurt in a bowl and mix. Add half cup of water and mix well into a thick batter. Cover and set aside for thirty minutes.
Step 3
Grind together the green chillies and ginger into a fine paste.
Step 4
Add the fruit salt and one tablespoon oil to the batter and mix. Add the prepared paste and mix well. Add more water, if required, to adjust the consistency.
Step 5
Pour the batter into the dhokla pan filling three-fourth. Cover and steam for ten to fifteen minutes. Remove from heat and cool.
Step 6
To make the tempering, heat oil in a non-stick pan. Add the mustard seeds, sesame seeds, green chillies and curry leaves and sauté till the mustard seeds splutter.
Step 7
Add the tempering to the dhoklas, cut into squares and arrange on a serving platter.
Step 8
Sprinkle gun powder on top and serve.
