Some people have oats daily as smoothies or as overnight oats. However, many feel oats are bland. Indians are used to spicy food, and especially enjoy treats such as upma, poha, dhokla, idli and dosa. We can make all this from oats too. Oats dhokla is a fusion of good taste and healthy ingredients.

Total time: 40 min.


1 cup oats
½ cup sooji or semolina
½  cup curd
1/4 cup water
1 tbsp ginger chilli paste
1/4 cup beetroot puree
11/4 tsp Eno fruit salt
½ tsp sugar
Salt as per taste

For tempering:

2 tbsp oil
1 tsp mustard seeds
12 chopped green chillies
67 curry leaves


Dry roast oats (whole oats or grained) for upto 15 minutes on a slow flame and set aside.
Dry roast semolina for 10 minutes on low flame, set aside.
Mix all ingredients and beet puree into a smooth batter except eno fruit salt.
Grease a dhokla plate with oil.
Add Eno fruit salt to batter and mix well. Pour the batter into the greased bowl.
Steam for 15-20 mins or until cooked.
Allow it to cook, cut into pieces.

*For Tempering:

In a pan, heat oil.
Add mustard seeds, curry leaves and chillies.
Spread this mixture on the steamed dhokla.
Garnish with coriander leaves.
Serve hot with chutney.


Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to

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