Friday, May 07, 2010

OATS DOKLA


INGREDIENTS:

FOR GREEN CHUTNEY
1 handfull corriander
6-8 green chilly
salt
1tsp cumin seeds/ jeera
small piece ginger
grind to a paste adding water.

FOR DOKLA
1 cup oats
1/2 cup rawa (roasted)
2 - 2 1/2 cup curd ( approx)
1 tsp oregano /herb ( optional)
1 packet ENO
1 carrot grated
1 capsicum - finely chopped
salt
1/2 tsp sugar

METHOD:
  • combine rawa, curd, salt, oregano, sugar. keep aside for 10 min.
  • mix well to get a thick batter.
  • add eno to the batter just before preparing dokla.
  • pour 1/2 the batter in a greased vessel.
  • sprinkle carrot, capsicum , green chutney, and  again pour the reamining batter.
  • keep this inside a cooker and  steam for 15 - 20 min .
  • remove and put pieces.
  • serve garnished with corriander, grated coconut and the remaining carrot , chutney.

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