How to make Oats Rawa Dhokla -

With healthy food becoming the order of the day most of our traditional dishes are getting a nutritious makeover

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Oats (ओट्स ), Semolina (rawa/suji) (रवा/सूजी)

Cuisine : Gujarati

Course : Snacks and Starters

Oats Rawa Dhokla

Oats Rawa Dhokla Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Oats Rawa Dhokla Recipe

  • Oats 1 cup

  • Semolina (rawa/suji) 1/2 cup

  • Yogurt 1/2 cup

  • Ginger-green chilli paste 1 tablespoon

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Fruit salt q 1 1/4 teaspoons

  • Tempering

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Green chillies , slit 1-2

  • Curry leaves a handful


Step 1

Heat a shallow non-stick pan, add oats and dry roast, on low heat, for 10-15 minutes. Transfer onto a plate and cool. Put into a grinder jar and grind them into a coarse powder and transfer into a mixing bowl.

Step 2

In same pan dry roast semolina, on low heat, for 10 minutes. Transfer into the same bowl.

Step 3

Add yogurt, ½ cup water, ginger-green chili paste, sugar and salt and mix into a smooth batter.

Step 4

Heat sufficient water in a steamer. Grease a vessel with oil.

Step 5

Add fruit salt to batter and mix well. Pour the batter into the greased vessel. Keep the vessel in the steamer and steam for 15-20 minutes or until cooked.

Step 6

Take the vessel out of the steamer and set aside to cool down to room temperature. Cut into pieces.

Step 7

For tempering, heat oil in a small non-stick pan, add mustard seeds, curry leaves and slit green chillies. When the seeds splutter pour this over the steamed dhokla.

Step 8

Arrange the dhokla pieces on a serving platter and serve hot with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.