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Recipe

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Oats Suji Ka Dhokla

By: Unknown
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 30
Time to Prepare: 30 Mins

Ingredients

✿ Quick Cooking Rolled Oats – 1 Cup (This Would Make 3/4 Cup Oats Flour)
✿ Semolina (Rava / Sooji) – 1 Cup
✿ Low-Fat Or Fat-FreeYogurt(dahi) – 3/4 Cup
✿ Grated Ginger – 2 Tsp
✿ Salt To Taste
✿ Baking Powder Or Eno Fruit Salt – 3/4 Tsp
✿ Lemon Juice – 2 Tsp + 2 Tsp
✿ Oil – 2 Tbsp
✿ Mustard Seeds – 1 Tbsp
✿ Green Chilies, Slit – 5-6paste
For Serving:
✿ Green Chutney, Red chutney, or Coconut Chutney
✿ Freshly Grated Or Desiccated Coconut
✿ Coriander, Chopped

Directions

1. Dry roast oats for 5 minutes. Let them cool completely and grind into a fine powder. Oats flour is ready.
2. Combine the oats flour, Semolina, yogurt, ginger, lemon juice and mix well.
3. Add water and mix again to make a smooth paste.
4. Set is aside for 10 minutes.
5. Add salt and mix well. Add more water if needed, we need batter of dropping consistency.
6. Boil water in a large pot/pan or a steamer.
7. If you are steaming in a pot/pan then put a stand on it as shown in the video.
8. Add the fruit salt/baking soda and 2 tsp lemon juice to the batter just before steaming and mix lightly until batter is light and fluffy.
9. Brush a thali or a container (heat safe container) with oil.
10. Pour the batter immediately into the prepared thali or container and tap it to spread the batter in an even layer.(Fill the container 3/8, like we do for cake baking.)
11. Arrange the container in the boiling water and Cover.
12. Steam for 12-15 minutes or till the dhoklas are cooked.
13. Insert a toothpick to check if Dhaka is cooked if it comes out clean then dhokla is ready. If not, steam for few more minutes. Keep aside.
14. Heat the oil in a small non-stick pan and add the mustard seeds.
15. When the seeds crackle, add the green chilies, and sauté on a medium heat for 2-3 minutes.
16. Remove from heat and Pour the tempering over the prepared dhokla and spread it evenly.
17. Garnish with desiccated coconut and coriander.
18. Cut into pieces and serve immediately with Green Chutney, Red chutney, or Coconut Chutney.

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