Amaranth Sooji & Oats Dhokla Recipe

A Vibrant Twist on Traditional Dhokla
Embark on a culinary journey with this delightful Amaranth Sooji & Oats Dhokla, a savory, steamed dish hailing from the rich heritage of Gujarati cuisine. Bursting with flavors from fresh green amaranth leaves and the wholesome goodness of semolina and oats, this dhokla offers a unique twist on the traditional recipe, making it perfect for breakfast or a light dinner. The lightness of the dhokla, combined with the vibrant spices, creates a dish that is not only delicious but also nourishing, catering to both vegetarian diets and health-conscious eaters alike.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

Servings

| Servings | 4 |

Cuisine

Instructions

Step 1: Roast the Sooji

To begin making the Amaranth Sooji & Oats Dhokla, heat a heavy-bottomed wok over medium heat. Add the semolina (sooji) to the dry pan, and roast it gently for about 3 to 4 minutes. The goal is to achieve a light, toasted aroma without browning the semolina. Once it is adequately roasted, transfer it to a large mixing bowl and set it aside to cool.

Step 2: Cook the Amaranth Leaves

In the same wok, add the finely chopped amaranth leaves. Sprinkle a pinch of salt over them and stir-fry until the leaves are tender and cooked through, which should take a few minutes. It’s crucial to evaporate any excess moisture released during cooking to ensure the dhokla does not become soggy. After cooking, remove the leaves from the heat and allow them to cool.

Step 3: Prepare the Dhokla Batter

Once the amaranth leaves have cooled, it’s time to combine all the ingredients for the dhokla batter. In the bowl containing the roasted semolina, add the oats, cooked amaranth leaves, grated ginger, asafoetida, salt, sunflower oil, and yogurt. Gradually add water, mixing continuously, until you achieve a thick batter (approximately 2.5 cups). Taste the batter and adjust the salt according to your preference. Allow the batter to rest for about 5 minutes.

Step 4: Steam the Dhokla

Prepare a steamer with water and bring it to a medium-high boil. Grease the dhokla plates with a little sunflower oil. Pour the dhokla batter evenly into the plates, filling them only up to three-quarters of their capacity to allow for rising. Sprinkle a little red chili powder on top for added flavor and color.

Step 5: Steaming Process

Carefully place the filled dhokla plates in the steamer and cover them. Steam the dhokla on high heat for approximately 10 minutes. After this time, turn off the heat but do not immediately open the steamer. Allow the dhokla to sit in the steam for an additional 5 minutes to set properly. Once the time is up, remove the plates from the steamer and let them cool for a short while before cutting them into desired shapes.

Step 6: Tempering the Dhokla

For the final touch, heat a teaspoon of sunflower oil in a tadka (tempering) pan. Add the mustard seeds and allow them to crackle, followed by the addition of curry leaves. Stir briefly, then turn off the heat. Drizzle this flavorful tempering over the steamed dhokla.

Serving Suggestion

Serve the Amaranth Sooji & Oats Dhokla warm, accompanied by a refreshing green chutney for dipping. This dish can be enjoyed as a nutritious breakfast, a light snack, or a delightful dinner option that is sure to impress your family and friends.

Conclusion

This Amaranth Sooji & Oats Dhokla is a fantastic addition to your breakfast or snack repertoire, packed with flavors and nutrients. Its light, fluffy texture combined with the earthy taste of amaranth and the subtle spice of ginger makes for an irresistibly delicious dish. The ease of preparation and the wholesome ingredients make this recipe a true gem, embodying the essence of Gujarati cuisine while catering to modern health-conscious preferences. Enjoy the delightful journey of flavors as you savor each bite!