SUJI-OATS DHOKLA WITH NUTS TADKA /INSTANT DHOKLA WITH OATS AND SEMOLINA
A very simple and rustic SUJI-OATS dhokla turns into an impressive one with a change in the tadka or tempering. Instant suji ka dhokla is commonly cooked in my kitchen with a basic tadka of mustard seeds, and curry leaves.
This time I tried to change authentic flavours (hoping, Gujratis would spare me). I have added a little sweetness in the form of raisins and crunch by using some crushed peanuts in the tadka/tempering. Not only this, I had used a combination of oatmeal along with semolina as a twist from a health perspective. This was done just for a change and creativity and I believe that there should be some. Always the same type of flavours make you feel dull and indifferent
IN SHORT, THIS SUJI-OATS DHOKLA IS
• Steamed
• Healthy
• Light and spongy
• Slightly sweet and crunchy
• Best breakfast
• Best tiffin recipe
• Ready in 20 minutes
• Looks impressive and appetizing
Prep Time – 20 minutes(prep time includes soaking of flour into curd)
Cook Time – 10-15 minutes
Course – Breakfast
Cuisine – Gujarat
Author – Bharti Dhawan
ALL THE INGREDIENTS REQUIRED
• Suji/Rava/Semolina – 1 cup
• Ground Oats/Oatmeal – 1/2 cup
• Dahi/Curd – 1 cup
• Water – 1 and1/4 cup
• Baking soda/Eno fruit salt – 1 tsp
• Oil for greasing plate/mould – 1 tsp
• Salt – 1 tsp
• Red chilly powder – 1/2 tsp
• Black pepper powder – 1/2 tsp
INGREDIENTES FOR TADKA/TEMPERING
• Oil – 1 tbsp
• Rai/mustard seeds – 1 tsp
• Jeera/cumin seeds – 1/2 tsp
• Crushed peanuts – 1 tbsp
• Finely chopped kishmish/Raisins – 2 tsp
• Chopped curry leaves – 1 tbsp
• Lemon juice from half a lemon
METHOD
1- Add water to the dahi/curd and whisk well to bring buttermilk consistency
2- Add suji, oatmeal, and salt to the buttermilk and combine well. Keep at rest for 20 minutes so that both the flours are absorbed nicely
3 – Meanwhile, keep a steamer or broad pan with one glass of water on a flame and allow it to boil
(Add half a lemon in the steamer if it is of aluminum to prevent the metal from blackening)
4 – Keep the greased thali or plate in the steamer
5 – Meanwhile, add baking soda/ eno salt, and 1 tsp water to the batter and mix well. The batter will become light and fluffy
6 – Pour this batter into the greased thali and sprinkle red chilly powder and pepper powder all over the top. Now cover the steamer/pan with a lid
7 – Steam at the medium-high flame for 10-15 minutes
8 – Switch off the flame and allow the steamer to rest for 2-3 minutes
9 – Allow the dhokla to cool down for 5 minutes. Now run a knife around the dhokla and cut it into the desired cubes (advised to dip the knife into water for a clean cut)
METHOD FOR TADKA/TEMPERING
1- Heat oil in a tadka pan and add mustard seeds and jeera one after another. Allow the seeds to crackle
2- Add crushed peanuts and kishmish(Raisins)and stir
3- Add chopped curry leaves and lemon juice. Combine well and pour the tadka over dhokla
4- Tasty, soft and silky suji-oats dhokla with crunchy top is ready to enjoy with the green chutney
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