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Ragi Oats Dhokla
Main Ingredients | Finger millet (ragi) flour, Oats |
Cuisine | Gujarati |
Course | Snacks and Starters |
Prep Time | 7-8 hour |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup finger millet (ragi) flour
- ½ cup oats, powdered
- ½ cup split skinless black gram (dhuli urad dal) flour
- ⅓ cup yogurt (dahi)
- Salt to taste
- ½ teaspoon cumin powder
- ½ teaspoon red chilli powder
- 1 teaspoon ginger-green chilli paste
- ½ teaspoon baking soda
- 1 tablespoon oil + for greasing
- Green chutney to serve
Tempering - 2 tablespoons oil
- 1 teaspoon mustard seeds
- 2 teaspoons white sesame seeds
- 1-2 green chllies, slit
- 6-8 curry leaves
- 1 teaspoon sugar
- Chopped fresh coriander leaves for garnish
Method
- Combine together finger millet flour, oats powder, split skinless black gram flour, yogurt and 1¼ cups water and whisk till a smooth batter is formed. Cover and set aside to ferment for 6-8 hours.
- Add salt, cumin powder, red chilli powder, ginger-green chilli paste and baking soda and mix well.
Brush a dhokla thali with some oil. - Add 1 tablespoon oil into the batter and mix well. Pour this into the greased thali.
- Heat sufficient water in a steamer. Place the thali into the steamer basket. Cover and steam for 12-15 minutes.
Remove the thali and allow to cool slightly. - Scrape the sides of the thali and cut into squares.
- To make the tempering, heat oil in a pan. Add mustard seeds and let them splutter. Add white sesame seeds, green chillies, curry leaves and sugar and mix well. Add ¼ cup water and mix well. Pour this onto the dhokla.
- Garnish with coriander leaves. Serve with green chutney.
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