Oats Suji Dhokla

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  • 30 Minutes
  • 2 Serving

INGREDIENTS

  • Bagrry's Oats for Suji - 1 cup
  • Semolina - 1 cup
  • Ginger paste - 10gms
  • Sour curd - ½ cup
  • Green chillies - 2, grounded to a fine paste
  • Turmeric powder - ½ tsp
  • Lemon-Sugar syrup - 2 tsp
  • Coconut - ¼ cup, grated
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Coriander - ½ tsp, chopped
  • Oil - 2 tsp
  • Salt - to taste

PREPARATION

  • Roast Bagrry's Oats for Suji and Semolina separately
  • Beat sour curd in a separate bowl
  • Mix Oats for Suji, semolina and curd and leave for 10 minutes till it ferments
  • Add hot oil, ginger paste, green chili paste, salt, turmeric powder, coconut to the oats-semolina paste and mix well
  • Take a pan, grease well and pour the paste into it. Steam it for 10 mins
  • Once steamed, cut it into equal sized pieces
  • Heat oil in a pan, add mustard and cumin seeds and when it splutters, pour this tempering over the cut pieces
  • Sprinkle lemon-sugar syrup over it. Garnish with coriander leaves and serve with mint chutney

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