Oats dhokla is a wholesome, steamed snack from the western Indian state of Gujarat, reimagined with rolled oats in place of the traditional rice and chickpea flours. The oats give the dhokla a soft, spongy texture while keeping it gluten-free, and the tangy, sweet-tart tempering of mustard seeds, curry leaves, and green chilies adds the classic finish. This version is quick to put together, needs no fermentation, and works beautifully as a breakfast, tea-time bite, or a light meal.
Ingredients
- 1 cup (100 g) rolled oats (use certified gluten-free if needed)
- 1/2 cup (120 g) plain yogurt, whisked
- 1/2 cup (120 ml) water, plus more if needed
- 1 teaspoon (5 g) grated fresh ginger
- 1 green chili, finely chopped (optional)
- 1/2 teaspoon (2.5 g) turmeric powder
- 1 teaspoon (5 g) sugar
- 1 teaspoon (5 g) Eno fruit salt (or 1/2 teaspoon baking soda + 1 teaspoon lemon juice)
- 1/2 teaspoon (2.5 g) salt, or to taste
- For the tempering: 2 tablespoons (30 ml) oil
- 1 teaspoon (5 g) mustard seeds
- 1 teaspoon (5 g) sesame seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 1/4 teaspoon (1 g) asafoetida (hing), optional
- 2 tablespoons (30 ml) water for tempering
- 2 tablespoons (8 g) fresh cilantro, chopped, for garnish
- 1 tablespoon (15 ml) lemon juice, for drizzling
Instructions
- Grease a 7-inch (18 cm) round or square steaming dish with a little oil. Set aside.
- In a blender or food processor, grind the rolled oats to a fine powder. Transfer to a mixing bowl.
- Add the whisked yogurt, 1/2 cup (120 ml) water, grated ginger, chopped green chili, turmeric, sugar, and salt. Mix well into a smooth batter. It should be thick but pourable, like a pancake batter. If it feels too stiff, add 1-2 tablespoons more water.
- Let the batter rest for 5 minutes while you bring water to a boil in a steamer or a large pot with a tight-fitting lid.
- Just before steaming, sprinkle the Eno fruit salt over the batter and stir gently in one direction until bubbles appear. Pour the batter into the greased dish and tap it lightly on the counter to release any large air bubbles.
- Place the dish in the steamer, cover, and steam on medium-high heat for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Do not open the lid during the first 10 minutes.
- Remove the dish from the steamer and let it cool for 5 minutes. Run a knife around the edges and invert onto a serving plate. Cut into squares or diamonds.
- For the tempering, heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Add the sesame seeds, curry leaves, slit green chilies, and asafoetida. Sauté for 20 seconds, then pour in the 2 tablespoons of water (carefully, as it will splatter).
- Pour the tempering evenly over the dhokla. Drizzle with lemon juice and garnish with cilantro. Serve warm or at room temperature.
Tips
- Use quick oats or rolled oats: Steel-cut oats won’t blend into a fine enough powder. If using instant oats, reduce the resting time to 2 minutes.
- Don’t overmix after adding Eno: Stir gently and quickly. Overmixing deflates the bubbles, making the dhokla dense.
- Steam on medium heat: High heat causes the batter to rise unevenly and crack. Medium heat ensures even cooking and a soft texture.
- Substitute for Eno: If you don’t have Eno, mix 1/2 teaspoon baking soda with 1 teaspoon lemon juice and add it at the same stage. The texture will be slightly less airy but still good.
Serving Suggestions
Serve oats dhokla warm with green chutney (coriander-mint chutney) or tamarind chutney. It also pairs well with a cup of masala chai. For a more substantial meal, serve it alongside a bowl of hot dal or a simple tomato soup.
Variations
- Vegetable dhokla: Fold in 1/2 cup (75 g) finely grated carrots or zucchini into the batter before steaming.
- Spicy dhokla: Add 1/2 teaspoon red chili powder or a pinch of cayenne to the batter.
- Herbed dhokla: Stir in 2 tablespoons of chopped fresh coriander or mint leaves.
- No-yogurt version: Replace the yogurt with an equal amount of water and add 1 tablespoon lemon juice. The dhokla will be slightly less tangy.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. The tempering will soften the top, which is normal. To reheat, steam for 2-3 minutes or microwave on high for 30-40 seconds until warm. Avoid reheating in a toaster or oven, as it will dry out the dhokla. If you plan to store, keep the tempering separate and add it just before serving to maintain the texture.
Frequently Asked Questions
Can I make oats dhokla without Eno? Yes, use 1/2 teaspoon baking soda mixed with 1 teaspoon lemon juice. Add it just before steaming. The texture will be slightly less spongy but still soft.
Why is my dhokla sticky or dense? This usually happens if the batter is too wet or if you overmixed after adding the Eno. Make sure to measure the oats correctly and stir gently. Also, ensure the steamer is at a steady medium heat, not too high.
Can I use instant oats instead of rolled oats? Yes, instant oats work fine. They absorb more liquid, so you may need to add an extra tablespoon of water. Reduce the resting time to 2 minutes.
Is oats dhokla gluten-free? Yes, if you use certified gluten-free oats. Regular oats are often processed in facilities that handle wheat, so check the label if you have celiac disease or a gluten sensitivity.
Can I freeze oats dhokla? Yes, you can freeze the steamed dhokla (without tempering) for up to 1 month. Wrap tightly in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator overnight, then steam for 3-4 minutes before adding tempering.
What can I use instead of yogurt? For a dairy-free version, use plain unsweetened plant-based yogurt or replace with equal parts water and 1 tablespoon lemon juice. The dhokla will be slightly less tender.
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