Oats Rava Spniach Dhokla


1/2 cup powdered quick cooking rolled oats

1/2 cup semolina (rava)

1/2 cup chopped spinach (palak)

1/4 cup low-fat curds (dahi)

1/2 tsp green chilli paste

salt to taste

1/2 tsp fruit salt


  • Combine the oats, semolina, curds, green chilli paste, salt and ½ cup of water in a deep bowl, mix well and keep aside for 15 minutes.
  • Add the spinach and 2 tbsp of water and mix well to make a batter of dropping cocsistency.
  • Just before steaming, add the fruit salt and ¼ cup of water over it.
  • When the bubbles form, mix gently.
  • Pour the batter into a 200 mm. (8”) diameter thali and shake the thali clockwise to spread the batter in an even layer.
  • Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
  • Keep aside to cool for 3 to 4 minutes and cut into diamond shaped equal sized pieces.
  • Serve immediately.

Handy tip :

  • For ½ cup of powdered oats, blend ¾ cup of quick cooking rolled oats in a mixer.

Cabbage Muthiya


For the Muthiya:

  • Jowar flour - 1 tbsp
  • Grated cabbage - 1 tbsp
  • Low fat curds - 1 tsp
  • Chopped coriander - 1 tbsp
  • Lemon juice - 1/2 tbsp
  • Ginger-green chilli paste - ½  tsp
  • Garlic cloves - 2no.
  • Flex seeds -1 tbsp
  • Sesame seeds – 1tbsp
  • Turmeric powder - ¼  tsp
  • Salt to taste
  • Coriander to garnish - 1 tbsp chopped 

For the tempering

  • Cumin seeds - ½ tsp
  • Sesame seed -1 tbsp
  • Asafoetida - ¼ tsp
  • Curry leaves - 3 to 4 no.
  • Oil - ½ tsp


For the muthiyas,

  1. Combine all the ingredients in a bowl and knead to make soft dough using enough water. and make rolls 
  2. Place the rolls on a steaming dish and steam for 5-7 minutes till firm.

How to proceed-

  1. Heat the oil in a non-stick pan and add the cumin seeds and sesame seed. When they crackle, add the asafoetida and curry leaves.
  2. Add the muthias and sauté over a low flame till they are lightly browned.
  3. Serve hot, garnished with the coriander

Buck Wheat Dhokla


Buckwheat (kutto)- 1/2 cup
Soya curds/ low fat sour curds (dahi)- 1/4 cup
Ginger-chilli paste-2 tsp
Ragi (nachni / red millet) flour- 2 tbsp

Flex seeds -1 tbsp
Fruit salt-1/4 tsp
Salt to taste

Oil for greasing -1/4 tsp

For the garnish
Chopped coriander (dhania)- 1 tbsp

Sesame seeds -1tbsp


  1. Grind the buckwheat coarsely. Wash, drain and keep aside.
  2. Add ½ cup water to the soya curds and whisk well. Add this to the buckwheat.
  3. Add ragi flour, flex seeds and ginger chilli paste to the mixture, and mix well to make the dhokla batter.
  4. Keep aside to ferment for 2 to 3 hours.
  5. Add salt to the batter and mix well.
  6. Just before steaming add ¼ packet of fruit salt to the batter and sprinkle a little water to enable bubbles to be formed.
  7. Mix gently and pour the batter into a 200 mm. (8") diameter greased thali.
  8. Steam for 15 to 20 minutes till the dhoklas are firm.
  9. Cool slightly and cut into diamond-shaped pieces. Serve hot and garnished.