Oats Dhokla Recipe
Oats Dhokla is a quick, wholesome twist on the classic steamed snack from Gujarat, made using powdered oats instead of rice or semolina. Soft, fluffy, and lightly tangy, this version is perfect if you’re looking for a delicious Indian breakfast or snack. Unlike traditional dhokla that often requires fermentation, this oats dhokla is completely instant, making it ideal for busy mornings, lunchboxes, or light dinners. Make it using my easy recipe.
Here are some more dhokla variations that you may like: Makki Ka Dhokla, Rava Dhokla, and Poha Dhokla.
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Why You’ll Love This Family Favorite Recipe!
- Made with rolled oats for higher fiber and better satiety
- No fermentation needed, ready in under 35 minutes
- Naturally steamed, not fried
- Soft texture with classic dhokla fluffiness
Table of Contents
The first time I made oats dhokla, I assumed it would behave just like the traditional version, but it didn’t. It turned out dense, slightly dry, and honestly disappointing. That’s when I realized oats need a little more care. The right batter consistency, perfect timing with ENO, and gentle steaming. After a few trials (and a few failures), this version finally gave me the soft, spongy dhokla I was craving for, and something I now make on repeat. Do give this recipe a try. It will not disappoint you.
About Oats Dhokla
Dhokla is a steamed savory cake from Gujarat, traditionally made using fermented rice and lentil batter. It is known for its airy texture, mild sourness, and signature mustard seed tempering.
This oats version keeps the soul of traditional dhokla intact while modernizing it for today’s kitchens.
Oats dhokla is soft spony in texture, and mildly tangy in taste.
Ingredients
For The Dhokla Batter
Oats – I use rolled oats for this dhokla because they have a good fiber content. You can also use instant oats.
Semolina (Sooji) – Adding a little sooji to the batter makes the dhokla softer. You can use any variety of sooji to make this recipe.
Yogurt (Curd, Dahi) – It gives a nice tang to the dhokla
Others – You will also need ginger-green chili paste, lime juice, salt, and ENO fruit salt.
For Tempering
To temper the dhokla, you will need oil, green chilies, brown mustard seeds, white sesame seeds, curry leaves, and sugar.
Use any cooking oil that you use at home.
Adjust the green chilies as per your taste.
For Garnish
Garnish the dhokla with chopped cilantro (fresh coriander leaves)
Common Mistakes To Avoid When Making Oats Dhokla
Adding ENO too early: Fruit salt (ENO) reacts instantly when it comes into contact with moisture. If you add it too early and let the batter sit, the air bubbles escape before steaming. It will result in flat, dense dhokla.
Using thick or dough-like batter: Oats absorb liquid quickly. If the batter is too thick, the dhokla won’t rise properly. The batter should be smooth and pourable, similar to idli batter, not spoon-standing thick.
Over-steaming the dhokla: Steaming longer than needed dries out oats-based batters, resulting in a dry surface, crumbly edges, and a rubber-like bite.
Grinding oats too coarsely: If the oats aren’t powdered finely, the texture suffers. It will have a grainy mouthfeel.
Skipping batter resting time: Oats need time to absorb moisture properly. Rest the batter for 8–10 minutes before adding fruit salt. This allows oats to hydrate fully and stabilizes texture.
How To Make Oats Dhokla
Prepare Oats Flour
Step 1: Add 1 cup of rolled oats and ½ cup of sooji to a blender and blend until a fine flour forms. Sieve if needed for extra softness.
Make The Batter
Step 2: In a medium mixing bowl, mix oats sooji flour, ¾ cup plain yogurt, 2 teaspoon ginger-chili paste, 1 teaspoon salt, and 1 teaspoon lime juice.
Step 3: Add ¾ cup of water and mix until a pourable batter forms. Rest for 10 minutes.
Step 4: Add more water after 10 minutes to adjust the batter’s consistency. It should be like idli batter
Steam The Dhokla
Step 5: Grease a dhokla plate or shallow pan. Just before steaming, add 1 teaspoon ENO fruit salt to the batter and mix gently.
Step 6: Pour the batter immediately into the prepared plate. Steam in a preheated steamer for 12–15 minutes on medium heat. Check with a toothpick; it should come out clean.
Step 7: Remove the plate from the steamer and cool the dhokla for 10 minutes. Cut into squares using a sharp knife.
Prepare Tempering
Step 8: Heat 1 tablespoon oil in a small pan over medium heat. Add 1 teaspoon brown mustard seeds, 1 teaspoon white sesame seeds, 8-10 curry leaves, and 2-3 green chilies (slit in half), and let them crackle. Add 2 tablespoon water and 1 teaspoon sugar and mix well.
Finish & Serve
Step 9: Pour tempering evenly over the dhokla. Garnish with 1 tablespoon chopped coriander and serve warm.
Variations
Add grated carrots or finely chopped spinach to make it more wholesome.
Replace yogurt with sour buttermilk. Reduce the quantity of water in this case.
Serving Suggestions
Serve oats dhokla with green chutney, dahi chutney, or mint chutney, along with a cup of masala chai, for a light snack.
You can also serve it as part of a Gujarati or Rajasthani thali.
Storage Suggestions
This dhokla is best eaten fresh, but if you have leftovers, then store them in an airtight container for upto 24 hours. Reheat by steaming (not microwaving) to retain softness.
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Oats Dhokla Recipe
Ingredients
For The Dhokla
- 1 cup rolled oats (or instant oats)
- ½ cup sooji (semolina)
- ¾ cup plain yogurt (curd, dahi)
- 2 teaspoons ginger green chili paste
- 1 teaspoon lime juice
- 1 teaspoon salt
- ¾ cup water (plus more as needed)
- 1 teaspoon ENO fruit salt
For Tempering
- 1 tablepsoon oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon white sesame seeds
- 8-10 curry leaves
- 2-3 green chilies (slit in half)
- 2 tablespoons water
- 1 teaspoon sugar
- 1 tablespoon chopped cilantro
Instructions
Make The Dhokla
- Add oats and sooji to a blender and blend until a fine flour forms. Sieve if needed for extra softness.
- In a medium mixing bowl, mix oats sooji flour, yogurt, ginger-chili paste, salt, and lime juice.
- Add ¾ cup of water and mix until a pourable batter forms. Rest for 10 minutes.
- Add more water after 10 minutes to adjust the batter's consistency. It should be like idli batter.
- Grease a dhokla plate or shallow pan. Just before steaming, add ENO fruit salt to the batter and mix gently.
- Pour the batter immediately into the prepared plate. Steam in a preheated steamer for 12–15 minutes on medium heat. Check with a toothpick; it should come out clean.
- Remove the plate from the steamer and cool the dhokla for 10 minutes. Cut into squares using a sharp knife.
Temper The Dhokla
- Heat oil in a small pan over medium heat.
- Add mustard seeds, sesame seeds, curry leaves, and green chilies, and let them crackle.
- Add 2 tablespoon water and sugar and mix well.
- Pour tempering evenly over the dhokla. Garnish with coriander and serve warm.