Preparation Time – 8 to 10 minutes
Cooking time – 10 to 12 minutes
Serving – 2
Veggie twist saffola oats – 1 packet
Sooji/ Rawa / Semolina – ½ cup
Curd – ½ cup
Turmeric powder – ½ Teaspoon
Red chilly powder – 1/2 Teaspoon
Garam masala – ½ Teaspoon
Salt to taste
Water – ½ to 1 cup
Fruit salt (ENo) – 1 Teaspoon
Homemade mango pickle – For garnishing
Ingredients for tempering:
Oil – 2 Tablespoons
Mustard seeds – 1 Teaspoon
White sesame seeds – 1 Teaspoon
Curry leaves – 5 to 6
Heat steamer for 5 minutes with sufficient water. Grease plate with oil and keep aside.
Roast saffola veggie twist oats and sooji for 3 to 4 minutes.
Take one bowl, add oats, sooji, curd, turmeric powder, red chilly powder, salt, garam masala and mix well. Add water to adjust batter consistency. (batter consistency should be same like idali batter)
Add fruit salt, mix well. Pour this batter in plate which grease earlier.
Steam for 10 to 12 minutes or dhokla are cooked. Cool slightly and cut into square pieces.
Heat oil in tadka pan, add mustard seeds, let them crackle. Switch off the flame. Add sesame seeds and curry leaves. Keep aside.
Arrange dhokla pieces in serving plate. Pour tempering over dhokla and garnish with mango pickle.