Semolina, Rice Flakes, Oats Dhokla (Rava, Poha, Oats Dhokla)

Slightly denser as compared to the airy spongy traditional dhokla but yumminess all the way.

• Servings: 1-serving
• Time: 30 mins
• Difficulty: easy
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Slightly denser as compared to the airy spongy traditional dhokla but yumminess all the way.

Summary

• Cuisine: indian
• Course: breakfast
• Cooking Time: 30 mins

Ingredients

1/2 cup Semolina

1/4 cup Lightly crushed Beaten Rice Flakes

1/4 cup Powdered Oats

1 cup Yoghurt

1/2 cup Water

1 Tbsp Sugar

to taste Salt

Coriander leaves for batter and Garnish

pinch Eno fruit salt fat

optional Grated carrots

to taste Green chilli paste ( optional)

For Tempering

1/4 tsp Mustard seeds

1/4 tsp Sesame seeds

1 Curry leaves stalk

1 Chilli (Dry red or green)

pinch Chilli powder (small optional)

pinch Asofoetida

Steps

1. Make a batter of dropping consistency with semolina, rice flakes, oats, salt, sugar, chilli paste(optional), yoghurt, water, grated carrots(optional) and coriander(optional). Add more water or yoghurt if too thick. Set it aside for about15-20minutes.
2. Prepare a steamer with water. By the time water comes to a rolling boil, prep the batter with a fat pinch of eno fruit salt. Grease a small steel plate with tall sides like a thali and pour the batter.

   

3. Steam for about 8minutes or until cooked through.
4. Heat oil and splutter mustard, add sesame seeds, chilli, curry leaves, asafoetida. Pour over cooked Dhokla. Garnish with Coriander leaves and small pinch of chilli powder and a wedge of lime.
5. Serve with green chutney.