How to make Oats Rawa Dhokla -

An easy Gujarati snack with oats and semolina giving it a healthy twist. Oats Rawa Dhokla is a savory steamed cake recipe which is suitable for breakfast, brunch or teatime snack. It is a tempting, soft, and spongy healthy and filler dish made with oats and rawa or sooji. Another way of including oats in your breakfast or snack.

Sanjeev Kapoor

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

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.    

Prep Time : 31-40 minutes

Cook time : 11-15 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 2 tablespoons + for greasing

  • Mustard seeds ½ teaspoon

  • Sesame seeds (til) 1 teaspoon

  • Green chillies slit 2

  • Curry leaves 5-6

  • Salt to taste

  • Gun powder for sprinkling


Step 1

Grease dhokla pan with some oil. Set aside.

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 1 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 ¾ of the pan. Cover and steam for 12-15 minutes. Remove from heat and cool.

Step 6

To make the tempering, heat remaining 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.

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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.