Attempt this fluffy, home-made Ragi Oats Dhokla dish and see how millets can be made into popular dishes.

RAGI OATS DHOKLA

Active ingredients

1 cup finger millet (ragi) flour
1/2 cup oats, powdered
1/2 cup split skinless black gram (dhuli urad dal) flour
1/3 cup yogurt (dahi).
Salt to taste.
1/2 tsp cumin powder.
1/2 tsp red chilli powder.
1 tsp ginger-green chilli paste.
1/2 tsp baking soda.
1 tbsp oil + for greasing.
Green chutney to serve.
Tempering.
2 tablespoons oil.
1 tsp mustard seeds.
2 tsps white sesame seeds.
1-2 green chllies, slit.
6-8 curry leaves.
1 tsp sugar.
Sliced fresh coriander leaves for garnish.

Method.

1. Integrate together finger millet flour, oats powder, divided skinless black gram flour, yogurt and 1 1/4 cups water and blend till a smooth batter is formed. Cover and reserve to ferment for 6-8 hours.
2. Add salt, cumin powder, red chilli powder, ginger-green chilli paste and baking soda and blend well.
3. Brush a dhokla thali with some oil.
4. Include 1 tablespoon oil into the batter and mix well. Put this into the greased thali.
5. Heat adequate water in a cleaner. Location the thali into the steamer basket. Cover and steam for 12-15 minutes.
6. Remove the thali and enable to cool somewhat.
7. Scrape the sides of the thali and cut into squares.
8. To make the tempering, heat oil in a pan. Add mustard seeds and let them splutter. Add white sesame seeds, green chillies, curry leaves and sugar and mix well. Include 1/4 cup water and blend well. Pour this onto the dhokla.
9. Garnish with coriander leaves. Serve with green chutney.

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