Oats Spinach Dhokla
Servings - 2 - 3
INGREDIENTS

Oats flour - 250 grams

Semolina - 100 grams

Salt - 1 teaspoon

Curd - 250 grams

Water - 350 milliliters

Spinach - 130 grams

Fruit salt - 1/2 teaspoon

Water - 20 milliliters

Oil - 2 tablespoons

Mustard seeds - 1 teaspoon

Curry leaves - 10 - 15

Green chili - 5

Coriander - 15 grams

Garlic cloves - 6

Green chili - 2 tablespoons

Coconut - 40 grams

Salt - 1/2 teaspoon

Lemon juice - 2 tablespoons
PREPARATION

1. In a mixing bowl, add 250 grams oats flour, 100 grams semolina, 1 teaspoon salt, 250 grams curd and mix it well.

2. Then, add 350 milliliters water and mix it well to make a thick batter.

3. Rest the batter for 10 - 15 minutes.

4. Now, add 130 grams spinach and mix it well.

5. Add 1/2 teaspoon fruit salt, 20 milliliters water and mix it well.

6. Pour the batter into the steamer dish.

7. Place it on a steamer.

8. Steamer for 10 - 15 minutes.

9. Remove it from steamer and cut it into pices.

10. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 10 - 15 curry leaves, 5 green chili and stir for 2 - 3 minutes on medium heat.

11. Pour the tempering over the dhokla.

12. In a blender, add 15 grams coriander, 6 garlic cloves, 2 tablespoons green chili, 40 grams coconut, 1/2 teaspoon salt and blend it into a smooth puree.

13. Transfer this into a bowl, add 2 tablespoons lemon juice and mix it well.

14. Serve dhokla with prepared coriander chutney.