A big hello to all of you. I am so excited the spring will be here soon. With the New England weather, you can’t really predict much but at least with all the Easter stuff floating around, it makes both me and my daughter very happy. She is looking forward to all the egg hunting and I can’t wait for some warmer days and outdoor activities. We have been lucky enough to have a reasonably warm winter this year and are really looking forward to a gorgeous summer ahead. How is the weather like at your end..?
Healthy is my favorite kind of food. I do enjoy eating all the junk and the not so good for you desserts but they make me so guilty afterwards. Dang. So not worth it. 😦 I am therefore always on the lookout for healthy recipes – oats, quinoa, kale, chia seeds are some of the most frequent ingredients used in my kitchen. I have been cooking with oats a lot off lately and this dhokla or steamed cake recipe was as healthy as it was delicious. 🙂
Without wasting any more time, lets make this yummy treat..
Oats – 3/4 cup, dry roast and make a powder – will yield 1/2 cup oats flour
Sooji or Semolina – 1/2 cup
Yogurt – 1/2 cup
Ginger and green chilly paste – 1/2 tsp
Chopped Spinach or grated carrots – 1/2 cup (Use your choice of veggies)
Salt to taste
Lemon Juice – 1 tbsp.
Sugar – 1 tbsp.
Eno Fruit Salt – 1 tsp
Water – 1/4 cup, use as needed
Oil – 1 tbsp.
Mustard Seeds – 1/2 tsp
Curry leaves – a few
Chopped Cilantro for garnish
- In a bowl mix together the oats flour, sooji, yogurt, salt, lemon juice, sugar, ginger and green chilly paste. Add water as needed to make a smooth batter of pouring consistency. Let it rest for at least 30 minutes.
- Now mix in the spinach and give it a good stir. Add some more water if needed. The batter should be of pouring consistency but not too thick or thin.
- Get your steamer ready or boil some water in a large pot or cooker. If steaming in the cooker, do not use the whistle.
- Grease a 7 inch dish and keep it ready.
- Once the water comes to boil, add in the eno fruit salt to the dhokla mix and give it a gentle mix, making sure not to over mix.
- Pour the dhokla mix in the greased dish and let it steam on medium flame for at least 15 – 20 minutes till a toothpick inserted in the center comes out clean.
- While the dhokla is steaming, we can prepare our tempering.
- Heat oil in a pan and add in the mustard seeds. Allow them to splutter. Throw in the curry leaves and once they crackle, switch off the flame.
- Once the dhokla is ready, pour this tempering over it and allow it to rest for 10 minutes. Garnish with chopped cilantro leaves.
- Finally, cut your dhokla pieces and serve with your favorite chutney. Enjoy this healthy snack.
So here is how I made this healthy and delicious dhokla. Do let me know if you try this out.
Thanks for stopping by. See you soon.