Oats Semolina Dhokla

          Dhokla is a healthy and nutritious steamed Gujarati savoury snack usually made of besan (gram flour) and sometimes with sooji (semolina). So today I tried with oats for some variation and it turned out very yummy. 

          This is an instant version and I added some semolina to it too. It can be served with any homemade chutney. But it goes especially well with green chutney. They can also be relished for breakfast, can be packed as a lunch box meal or had as a tea-time snack.

• 1 cup oats, dry roasted and ground to a fine powder
• 3/4 cup semolina
• 1 tsp. eno fruit salt
• salt to taste
• 1 tsp. flaxseed
• 1/2 tsp. nigella seeds
• 1/2 cup yoghurt
• 1 tbsp. oil
• 1" ginger, grated
• 1-2 green chilies, finely chopped
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1/4 tsp. turmeric powder

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• pinch of red chili powder
• 1 tsp. sev / bhujia
• pinch of roasted cumin powder
• 1 tsp. coriander leaves, chopped
• 1 tsp. fresh grated coconut

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, asafoetida, ginger and green chilies. Saute for a few seconds and then add the semolina and turmeric powder.

            Fry for 2 minutes. Set aside to cool. In a bowl, mix together ground oats, spinach puree, semolina, salt, yoghurt, flax seed, nigella seeds and required quantity of water to form a batter. 

           Set aside for 15-20 minutes. Add more water if required to make a batter of pouring consistency. Just before steaming, add the eno fruit salt and 1 tbsp. water. 

           Mix everything well without any lumps and pour the batter on a greased steel plate. Steam for 15-20 minutes. Set aside to cool down and then flip it over on a serving plate. Cut into desired shapes. 

          For the tempering, heat oil and saute the mustard seeds till it stops spluttering. Now add the curry leaves and sesame seeds. 

          Saute for a few seconds and switch off the flame. Pour this tempering over the prepared dhokla.

          Garnish with red chili powder. cumin powder. coriander leaves, coconut and sev. Serve with green chutney.