Oats Methi Dhokla
Oats Methi Dhokla is a spongy, soft and steamed snack using Oats and fenugreek leaves. Served with Green chutney or some sauce.
Equipment
- Steamer
- Bowl
- Spice Grinder
- Whisk
Ingredients
- 1 cup Oats flour 1 cup = 200 ml
- 1/2 cup Semolina
- 1/4 cup Yoghurt Slightly sour
- 1 tsp salt
- 3 TBSP Fenugreek leaves finely chopped
- 1/3 tsp Turmeric
- 1 tsp sugar
- 1 tsp Ginger Green chilly paste
- 1/2 tsp Cumin seeds
- 2 tsp Oil split use, to saute the methi leaves, rest to grease the plate
- 1/2 tsp Eno
Instructions
- Roast the oats on medium flame for 1-2 mins till just warm, cool and powder. Sieve if needed
- Mix the Oats flour, semolina, salt, yoghurt, chillies well and keep aside for 15 mins
- In a pan, heat oil, splutter jeera & saute methi leaves for 1-2 mins. Keep aside till cool and mix in the sugar.
- Mix the methi into the dhokla mixture and add 2 Tbsp of water and bring to a pouring batter consistency
- Lightly grease a dhokla plate and bring a steamer to rolling boil with adequate water.
- Just before steaming, add the fruit salt (or its substitute) and add 2 tsp of water when it starts bubbling on top.
- Mix gently and pour into greased pan, steam for 12-15 mins or till a skewer comes clean
- Rest for 4-5 mins and cut into desired shapes and serve.
Notes
- Addition of toasted sesame might add a textural element to the soft spongy dhoklas.
- Roasted Oats powdered creates a wonderful texture. So don't skip that step
- If adding spinach in place or addition to methi, make sure it is completely dry when added as spinach releases a lot of water while cooking.
- Rest well before cutting into shapes as they crumble easily.
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