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Instant Sooji Oats Dhokla & Steamed Semolina & Oats Dhokla Recipe  in Urdu

Instant Sooji Oats Dhokla & Steamed Semolina & Oats Dhokla Recipe in Urdu




    1. To begin making the Instant Sooji Oats Dhokla Recipe, add the roasted sooji, instant oats, yogurt, salt to taste in a bowl. Add little water at a time and stir to make a thick batter.
    2. Allow the batter to rest for 5 minutes and add enos salt. Stir well to combine.
    3. Prepare the steamer by pouring water and preheating it on medium heat. Grease the dhokla pans with a little oil.
    4. Pour the dhokla batter into the greased dhokla plates. Sprinkle some chilli powder over the dhokla and place in dhokla steamer.
    5. Cover the steamer and let it steam for about 10-15 minutes until a tester, like a butter knife, when inserted comes out clean. Once done turn off the heat. Remove the stand from the steamer and allow it to rest for a couple of minutes.
    6. Cut the Sooji Oats Dhokla  into squares or diamonds and arrange them on a serving platter and keep aside.
    7. Into a preheated pan add oil. Once the oil is hot add the mustard seeds, sesame seeds and asafoetida. Allow the seeds to crackle.
    8. Once done add the green chillies, curry leaves. Stir for a few seconds and turn off the heat. Spread the seasoning over the Sooji Oats Dhokla. Garnish with a few chopped coriander leaves and grated coconut and serve.
    9. Serve this Instant Sooji Oats Dhokla Recipe – Steamed Semolina & Oats Dhokla with Green Chutney and Masala Chai for breakfast or a tea time snack
    Dahi Baray Recipe by Uzma Sehar
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    1 cup Sooji (Semolina/ Rava) roasted
    1/2 cup Instant Oats (Oatmeal)
    1/2 cup Curd (Dahi / Yogurt)
    1 teaspoons Enos fruit salt
    Salt , to taste
    Red chilli powder , for sprinkling
    1 tablespoons Vegetable Oil plus extra oil for greasing
    1/2 teaspoon Mustard seeds
    1 teaspoon Sesame seeds (Til seeds)
    1/4 teaspoon SSP Asafoetida (Hing)
    2 Green Chillies , slit
    5 Curry leaves
    Fresh coconut grated
    Coriander (Dhania) Leaves , a few, chopped
    Dahi Baray Recipe by Uzma Sehar

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