Ragi Oats Dhokla

Main ingredients	Ragi flour, Urad dal flour, Powdered oats, Yogurt, Ginger-green chilli paste, Baking soda, Mustard seeds, White sesame seeds, Green chillies, Curry leaves, Sugar
Cuisine	Fusion
Course	Snack
Prep time	6-8 hours
Cook time	15-20 minutes
Serve	4
Taste	Savoury
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 tsp cumin powder

·         ½ tsp red chilli powder

·         1 tsp ginger-green chilli paste

·         ½ tsp baking soda

·         1 tbsp oil + for greasing

·         Green chutney to serve          

·         Tempering

·         2 tbsps oil

·         1 tsp mustard seeds

·         2 tsps white sesame seeds

·         1-2 green chillies, slit

·         6-8 curry leaves

·         1 tsp sugar

·         Chopped fresh coriander leaves for garnish

 

Method

 

1.      Take finger millet flour in a mixing bowl, add 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.

2.      Add salt, cumin powder, red chilli powder, ginger-green chilli paste and baking soda and mix well.

3.      Heat sufficient water in a steamer. Brush a dhokla thali with some oil.

4.      Add 1 tbsp oil to the batter and mix well. Pour this into the greased thali.

5.      Place the thali in the steamer basket. Cover and steam for 12-15 minutes.

6.      Take the thali out of the steamer and allow to cool slightly.

7.      Scrape the sides of the thali and cut the dhokla into squares.

8.      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 over the dhokla squares.

9.      Arrange the dhokla squares on a serving dish and garnish with coriander leaves. Serve with green chutney.