Cooking Instructions
- 1
First of all, make oats flour as stated above and keep it ready.
- 2
In a mixing bowl mix curd, rava,turmeric powder and oats flour together and make a smooth paste. Keep it aside for 10 min.
- 3
Preheat the steamer and grease the dhokla plates.
- 4
After 10 min stirs the paste and adds water. You may need to add more than ½ cup water. Consistency should be like idli batter.
- 5
Finally, add grated ginger, salt, and baking soda (eno fruit salt). Mix together and immediately pour over dhokla plates. Add baking soda just before everything is ready.
- 6
Steam it for 12-15 min on medium flame. In between check with a toothpick that it should come out clean
- 7
Heat oil in a pan and add mustard seeds
- 8
Once seeds crackle adds curry leaves, sesame seeds, and salt.
- 9
Pour this tempering over steamed dhokla plates, cut them in the square and serve with green coriander chutney or palak chutney. Oats dhokla is ready to serve.
- 10
Notes
Consistency should be like idli batter. So adjust water accordingly. I used almost 1 cup of water to get the idli batter like consistency.
- 11
Let them cool down a bit before cutting them.
- 12
Add baking soda just before pouring and everything is ready
- 13
.Instead of baking soda you can add Eno fruit salt.
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