Oats Dhokla Recipe – Authentic Indian Steamed Snack with Lemon & Ginger

Last Updated on 6 months ago by Neha Deshmukh

Oats Dhokla Recipe – Authentic Indian Steamed Snack with Lemon & Ginger

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both healthy and delicious. And let me tell you, this Oats Dhokla recipe is a total winner. I first stumbled upon this when trying to sneak more oats into my family’s diet – and it quickly became a favorite! It’s light, fluffy, and packed with flavor. Plus, it’s a fantastic way to enjoy a classic Indian snack with a nutritious twist.

Why You’ll Love This Recipe

This isn’t your average dhokla recipe. We’re using oats to create a wonderfully soft and slightly textured snack. It’s a brilliant way to add fiber to a traditionally semolina-based dish. The lemon juice gives it a lovely tang, and the ginger adds a warm, comforting spice. It’s perfect for a quick breakfast, afternoon tea, or even as a festive snack!

Ingredients

Here’s what you’ll need to make this delightful Oats Dhokla:

• 1.5 cups quick-cooking or rolled oats (about 150g)
• 1 cup semolina (rava/sooji) (about 140g)
• 0.75 cup low-fat plain yogurt (about 180ml)
• 2 teaspoons grated ginger
• 0.75 teaspoon baking powder or Eno fruit salt
• 4 teaspoons lemon juice
• 2 tablespoons cooking oil
• 1 tablespoon mustard seeds
• 5-6 green chilies
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Oats & Semolina: I prefer using quick-cooking oats for a smoother texture, but rolled oats work too – just make sure to grind them finely. The semolina (rava) adds structure, so don’t skip it!
• Lemon Juice for Fluffiness: Seriously, don’t skimp on the lemon juice! It reacts with the baking powder/Eno to create that light and airy texture we all love in dhokla.
• Regional Variations in Tempering: The tempering (the mustard seed and chili bit) is where you can really get creative. Some families add a pinch of asafoetida (hing) for extra flavor, or even a few curry leaves. Feel free to experiment! I’ve seen versions with a touch of sugar in the tempering too, for a sweet-savory balance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the oats in a pan for about 5 minutes over medium heat. This helps to bring out their flavor and makes them a little less sticky. Let them cool completely, then grind them into a fine flour.
2. In a large bowl, combine the oats flour, semolina, yogurt, grated ginger, and 2 teaspoons of lemon juice. Add enough water (about ¾ cup to 1 cup) to form a smooth batter. It should be similar to pancake batter. Let this mixture rest for 10 minutes – this allows the semolina to absorb the moisture.
3. Now, add salt to taste and adjust the water if needed. The batter should have a thick, dropping consistency. Not too runny, not too thick!
4. Get your steamer ready! Fill it with boiling water. While that’s heating up, grease a heat-safe container (a cake tin or a shallow dish works great).
5. Just before you’re ready to steam, add the baking powder or Eno fruit salt and the remaining 2 teaspoons of lemon juice to the batter. Gently mix until it becomes light and frothy. Don’t overmix!
6. Pour the batter into the greased container and steam for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. While the dhokla is steaming, let’s make the tempering. Heat the oil in a small pan over medium heat. Add the mustard seeds and green chilies. Let the mustard seeds splutter and the chilies become fragrant.
8. Once the dhokla is cooked, carefully remove it from the steamer and let it cool slightly. Pour the tempering evenly over the steamed dhokla.
9. Garnish with fresh coconut and chopped cilantro. Cut into pieces and serve warm with your favorite chutney!

Expert Tips

• Don’t oversteam the dhokla, or it will become rubbery.
• Make sure your steamer has enough water to last the entire cooking time.
• For a softer dhokla, sift the semolina before using it.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the yogurt with plant-based yogurt (like soy or coconut yogurt).
• Gluten-Free Adaptation: Use gluten-free semolina (rava) to make this recipe completely gluten-free.
• Spice Level Adjustment: My friend, Priya, loves to add a finely chopped serrano pepper to the batter for an extra kick! Adjust the number of green chilies in the tempering to your liking.
• Janmashtami/Ganesh Chaturthi Adaptation: During festivals, my family loves to add a pinch of nutmeg and cardamom to the batter for a more aromatic dhokla.

Serving Suggestions

Oats Dhokla is delicious on its own, but it’s even better with a side of chutney! I love serving it with:

• Green Chutney (mint-coriander chutney)
• Sweet Tamarind Chutney
• Garlic Chutney

Storage Instructions

Leftover dhokla can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steamer before serving.

FAQs

Let’s answer some common questions:

• Can I use old-fashioned oats for this recipe? You can, but you’ll need to grind them into a fine flour first.
• Can I make the batter ahead of time? Yes, you can make the batter up to a day in advance and store it in the refrigerator. Add the baking powder/Eno and lemon juice just before steaming.
• What is Eno fruit salt and can I substitute it? Eno fruit salt is a leavening agent that creates a light and airy texture. You can substitute it with baking powder, but the dhokla might not be as fluffy.
• How do I know if the dhokla is cooked through? Insert a toothpick into the center. If it comes out clean, it’s done!
• What chutneys pair best with Oats Dhokla? Green chutney and sweet tamarind chutney are classic pairings.
• Can I bake the dhokla instead of steaming it? While traditionally steamed, you can bake it! Pour the batter into a greased baking dish and bake at 180°C (350°F) for about 20-25 minutes, or until a toothpick comes out clean. It won’t have the exact same texture as steamed dhokla, but it’s a good alternative.