HEALTHY OATS DHOKLA

Yields: 25 pieces (approximately 1.5"cube) 

Ingredients 

Instant oats: ½ cup
Rava(medium)/semolina/suji: ½ cup
Curd: 4 tbsp
Idli rava: ½ cup
Green chilli: 2 nos(chopped)
Ginger: 1 tsp(chopped)
Salt: as required
Coriander leaves: ½ cup(chopped)
Hing powder: ½ tsp
Jeera/cumin seeds: 1 tsp
Turmeric powder: ½ tsp
Fruit salt/baking soda: 1 tsp
Oil: 4 tbsp
Mustard seeds: 1 tsp
Red chilli powder: 1 tsp
Curry leaves: 10 leaves
Water: as required

Preparation 

1. Take a pan and dry roast oats till it slightly changes colour.
2. Take a mixing bowl, add roasted oats, rava, 2 tbsp of curd, mix and give it a rest for 10 minutes. If its dry then add 1 or 2 tbsp of water.
3. Meanwhile take a broad vessel/pressure pan with water. Keep a smaller vessel in it with water such that a 2" deep steel greased plate can rest over it. Cover the greased plate with a bigger plate. Switch on the stove so that the greased plate will be hot by the time other ingredients are mixed(preheating). (Do not use gasket and whistle weight if pressure pan is used). If water starts boiling reduce the flame, don't switch it off.
4. After 10 minutes of resting add idli rava, green chilli, ginger, coriander leaves, jeera, hing powder, turmeric powder, salt,  remaining 2 tbsp of curd and mix. 
5. If required add 1 or 2 tbsp of water. Batter should be of pouring consistency (Idli batter consistency).
6. Now add fruit salt/baking powder, mix and pour in the hot plate.
7. Cook for 20 minutes in medium to high flame. Check by using a knife, if it comes out clean then it's cooked. If not cooked keep for 5 more minutes.
8. After dhokla cools a little, cut into pieces and keep aside.
9. Now time to prepare tempering. Add oil to a wide pan, once heated add mustard seeds, after mustard seeds crackles add curry leaves, red chilli powder and mix.
10. Switch off the stove, add cut dhokla and mix in such a way that tempering gets evenly coated on dhokla.