Oats Semolina Dhokla

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, asafoetida, ginger and green chilies. Saute for a few seconds and then add the semolina and turmeric powder.

Fry for 2 minutes. Set aside to cool. In a bowl, mix together ground oats, spinach puree, semolina, salt, yoghurt, flax seed, nigella seeds and required quantity of water to form a batter.

Set aside for 15-20 minutes. Add more water if required to make a batter of pouring consistency. Just before steaming, add the eno fruit salt and 1 tbsp. water.

Mix everything well without any lumps and pour the batter on a greased steel plate. Steam for 15-20 minutes. Set aside to cool down and then flip it over on a serving plate. Cut into desired shapes.

For the tempering, heat oil and saute the mustard seeds till it stops spluttering. Now add the curry leaves and sesame seeds. Saute for a few seconds and switch off the flame. Pour this tempering over the prepared dhokla.

Garnish with red chilli powder. cumin powder. coriander leaves, coconut and sev. Serve with green chutney.