To make oats sooji dhokla is a healthy and nutritious variation of the traditional steamed Indian snack, dhokla. While rolling and crisping as the soaked and ground semolina (sooji), this version combines both, turning it light and fluffy while full of richness with fibre and protein. The goodness of oats and the familiar flavours of dhokla have created a perfect blend of taste and health in this dish. To prepare oats sooji dhokla, dry roast oats in a pan until slightly golden. Then, grind the roasted oats into a fine powder using a blender. Next, mix ground oats with semolina-sooji, yoghurt, and water to form a thick batter in a bowl. Add a pinch of turmeric, cumin seeds, ginger, green chillies, and salt to the mixture for flavour. Add a spoonful of fruit salt or baking soda to give it a soft texture, which helps the batter rise while steaming. The oats sooji dhokla recipe is simple: pour the batter into a greased steaming tray and steam for 15-20 minutes or until a toothpick comes out clean. Leave it aside for a few minutes, then cut it into square or diamond-shaped pieces. For added flavour, prepare a tempering by first heating oil, adding mustard seeds, sesame seeds, and curry leaves, and pouring it over the dhokla. Top it off with fresh coriander and serve with green chutney or tamarind sauce. Oats sooji dhokla is a light, tasty, and healthy option that's sure to please everyone!

• 1 cup sooji
• 1/2 cup instant oats
• 1/2 cup curd
• 1 tsp fruit salt
• Salt
• Red chilli powder
• 1 tbsp cooking oil
• 1/2 tsp mustard seeds
• 1 tsp sesame seed
• 1/4 tsp hing
• 2 green chillies
• 5 curry leaves
• Coriander leaves

• Oats Sooji Dhokla is like your traditional dhokla got a chic, healthy makeover and is now ready to slay at any time of the day.
• Start by dry-roasting 1 cup of sooji (semolina) over medium heat in a pan—stir constantly to avoid burning because nobody likes a bitter surprise.
• When it turns lightly golden and releases a nutty aroma, take it off the heat and let it cool.
• Meanwhile, pulse 1/2 cup of instant oats in a blender until they're coarse and grainy—no powdery vibes here.
• Combine the roasted sooji and the blended oats in a large mixing bowl.
• To this, add 1/2 cup of curd (yogurt), which is like the magic ingredient for that signature spongy texture.
• Slowly stir in ¾ to 1 cup of water, creating a smooth, pourable batter.
• Add a pinch of salt to balance things out, and then the game-changer: 1 teaspoon of Eno fruit salt.
• Stir gently to keep those bubbly vibes intact because that's how you get those airy, fluffy dhoklas.
• Let the batter rest for 10–15 minutes while you prep your steamer.
• Grease a dhokla mold or any heat-safe dish with oil (you want zero sticking).
• Pour in the batter, spread it evenly, and place it in the steamer.
• Steam on medium heat for about 15–20 minutes.
• To test if it's done, poke a toothpick into the center—if it comes out clean, you're golden.
• While the dhokla is steaming, whip up the tempering.
• Heat 1 tablespoon of oil in a pan, toss in 1/2 teaspoon of mustard seeds, and let them pop like confetti.
• Add 1 teaspoon of sesame seeds, ¼ teaspoon of asafoetida (hing), 2 slit green chilies, and 5 curry leaves.
• Let everything sizzle for a few seconds, releasing an aroma so good it'll make your neighbors curious.
• Once the dhokla is done, drizzle the hot tempering over the top, letting it soak in all the flavors.
• Garnish with grated coconut and chopped coriander for that extra oomph.
• Cut into squares or wedges, serve hot with green chutney or tamarind chutney, and watch everyone swoon over this guilt-free snack.
• This oats sooji dhokla recipe is the perfect blend of health and indulgence—light, fluffy, and absolutely delightful.
• Try this recipe of oats sooji dhokla and elevate your snack game with this irresistible fusion of taste and nutrition.