Oats and crackers wheat Dhokla is a healthy tiffin option that tastes good for breakfast/dinner.
I wanted to cook a different breakfast with oats, and when I was browsing, I came across Oats, semolina, and spinach dhokla in the Tara Dalal site. It was a healthy recipe and tempted me. I tried the same recipe, replacing semolina with cracked wheat. Checkout other cracked wheat recipes in TMF, Cracked Wheat and Oats Kozhukattai Cracked wheat pongal Cracked wheat Adai Cracked wheat oats Dhokla Cracked wheat rava idli Godhumai rava Pulav
Other Spinach based recipes
Ingredients
- Oats - 1/2 cup coarsely powdered
- Cracked Wheat/ Gothuma Rava/ Bulgar Wheat/Dalia – 1/2 cup
- Thick Curd/ yogurt – 1/4 cup
- Spinach - 1/3 cup
- Green chilli paste - 1/2 tsp Adjust according to your taste
- Baking Soda/Eno salt – 1/2 tsp heaped (I used baking soda)
- Salt – as needed
Instructions
- Combine all the ingredients except baking soda and add 3/4 cup of water, and let it rest for 15 minutes
- Just before steaming, add the baking soda and 2 teaspoon of water
- Grease the dhokla plates with very less oil and pour the batter. Spread them evenly
- Steam them for 10 minutes, or till the dhoklas are cooked. After 5 minutes, cut them and serve
Notes
Can add tadka and make them flavorful
If required, pulse the cracked wheat
Oats Cracked Wheat Spinach Dhokla
Ingredients:
Oats - 1/2 cup, coarsely powdered
Cracked Wheat/ Gothuma Rava/ Bulgar Wheat/Dalia – 1/2 cup
Thick Curd/ yogurt – 1/4 cup
Spinach - 1/3 cup
Green chilli paste - 1/2 teaspoon ( Adjust according to your taste)
Baking Soda/Eno salt – 1/2 tsp, heaped (I used baking soda)
Salt – as needed
Method
- Combine all the ingredients except baking soda add 3/4 cup of water, and let it rest for 15 minutes
- Just before steaming, add the baking soda and 2 teaspoon of water
- Grease the dhokla plates with very little oil and pour the batter. Spread them evenly
- Steam them for 10 minutes, or till the dhoklas are cooked. After 5 minutes, cut them and serve
My Kitchen Moments
Healthy one! I saw your Arisi thengai payasam recipe in The Hindu Metroplus. It was lovely reading it 🙂 I have even commented on your Fb page. I hope you saw the comment.....
Traditionally Modern Food
Thanku Aiswarya:-) I didnt know it was you I am sorry.. Anyways i have mesaged you
Francesca Trucco
I love spinach and all receipts including them. Thanks 🙂
Traditionally Modern Food
🙂
HotDish
This recipe a ounds so intriguing. I can't even imagine would it would taste like, but it looks yummy. Do you eat this alone or with something else?
Traditionally Modern Food
Thanku:-) we eat it with chutney
spiceinthecity
How healthy & delicious!
Traditionally Modern Food
Thanku Naina:-)
cpriya78
So healthy and delicious! !
Traditionally Modern Food
Thanku Priya:-)
Neeta
Thanx for such a wonderful recipe..:)
Traditionally Modern Food
Glad u liked it Neeta:-)
Sony P
Looks healthy and flavorful !
Traditionally Modern Food
Thanku Sony:-)
Violets&Vanilla
Looks yummy...how are you Vidya?
Traditionally Modern Food
Thanku Anu:-)
Liz
totally new to me--I love coming here to learn 🙂
Traditionally Modern Food
You are most welcome Liz:-)
Chitra Jagadish
Wow healthy and delectable dhokla. .. yummm
Traditionally Modern Food
Thanku C:-)
sindhoooo
Interesting! Can we prepare this without adding baking soda?
Traditionally Modern Food
U can add eno salt instead of baking soda.. Thanku:-)
sindhoooo
Thanks 🙂
sindhoooo
Eno salt also contains baking soda right?
Traditionally Modern Food
Yes.. Haven't tried Dhokla without baked ng soda Sindhu
hamida14
Dear Vidya,
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Bon Appetite!
Thanks & regards
Hamida, Content Manager, Sulekha US
HasanulhameedhaS@sulekha.net
Traditionally Modern Food
Thanku Hamida:-) its my pleasure
Noor
Hi what kind of broken wheat do you use ? I have the coarse one. can I use that one? I’m soaking it overnight so hopefully it will be okay and steam fine if not should I processor in the food processor and then add the Powdered oats.
Vidya Srinivasan
I used small grits of broken wheat.
noorjahan mohani
thanks for sharing the recipe. Did you use coarse or fine daliya? I cannot find organic in fine that is why need to use coarse. Will coarse work in this recipe? thanks
Vidya Srinivasan
yes, you can use coarse daliya. if grits are very big, pulse them in mixie then prepare the dish