OATS DHOKLA

INGREDIENTS
1 cup besan (gram flour)
1/2 cup semolina (suji)
1/2 powdered oats
1 cup curd
2 tsp turmeric powder (haldi) (if your powder is strong add only 1 tsp)
1 tsp baking soda
1 tsp eno (fruit salt)
2-3 green chillis (optional)
salt to taste


For tempering: 
1 tsp mustard seeds
some curry leaves and coriander leaves
2 tsp lemon juice
2 tsp sugar
1 cup water


METHOD
In a bowl, mix together gram flour, semolina, powdered oats, salt, baking soda and turmeric, mix well. Add curd, mix well to make smooth batter using some hot water (if required) and keep aside for 15 minutes.

Take a bowl grease it little with oil. (I used aluminium bowl, available with cookers).

Now add water in cooker around 1 cup or 1 1/2 cup.

Keep it on high flame to boil it.

Now add eno, mix well. Transfer batter immediately in greased bowl.

Keep it inside the cooker and put lid on cooker (don't close it).

Let it cook on high flame for 15 minutes.

Check by piercing knife or fork. It should come out clean,

Remove from heat.

For tempering:
Heat oil in pan, add mustard seeds let it pop-up, add green chilli, curry leaves. add lemon juice and sugar in it. Mix. Add water and let it boil.

Put this tempering immediately over prepared dhokla.

Cut it and serve.


Pictorial:

1. In a bowl, mix together suiji, besan, oats powder, baking soda, salt and turmeric. Mix it well.

2. Add curd.

3. Add hot water if required to make medium thick consistency batter.

4. Grease bowl and keep aside.














5. Boil water in cooker using this attachment. Not necessary to keep, it just gives it a lift.


















6. Add eno (fruit salt) mix batter well and pour in greased bowl.

7. Keep the batter in hot water inside cooker.

8. Keep lid of the cooker (don't close the cooker). Let it cook for 15 mins on high flame.

9. Check by piercing knife or toothpick after 15 minutes.

10. Fork should come out clean or steam it for more minutes.

11. Take out and de-mould in serving plate. Let's prepare tempering now.

12. Heat oil in pan, put mustard seeds and let it pop-up.

13. Add green chili and curry leaves (optional).

14. Now 2-3 tsp lemon juice.

15. Add 2 tsp sugar. Mix well.

16. Add water and let it boil.

17. Cook for 1 minute.

18. Pour it over prepare de-mould dhokla.

19. Garnish with coriander leaves.

20. Cut it.

21. Serve.