Ragi Oats Dhokla

Ingredients

• 1 cup finger millet (ragi) flour
• ½ cup oats, powdered
• ½ cup split skinless black gram (dhuli urad dal) flour
• ⅓ cup yogurt (dahi)
• Salt to taste
• ½ teaspoon cumin powder
• ½ teaspoon red chilli powder
• 1 teaspoon ginger-green chilli paste
• ½ teaspoon baking soda
• 1 tablespoon oil + for greasing
• Green chutney to serve
  Tempering
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 2 teaspoons white sesame seeds
• 1-2 green chllies, slit
• 6-8 curry leaves
• 1 teaspoon sugar
• Chopped fresh coriander leaves for garnish

Method

1. Combine together finger millet flour, oats powder, split skinless black gram flour, yogurt and 1¼ cups water and whisk till a smooth batter is formed. Cover and set aside to ferment for 6-8 hours.
2. Add salt, cumin powder, red chilli powder, ginger-green chilli paste and baking soda and mix well. 
   Brush a dhokla thali with some oil. 
3. Add 1 tablespoon oil into the batter and mix well. Pour this into the greased thali.
4. Heat sufficient water in a steamer. Place the thali into the steamer basket. Cover and steam for 12-15 minutes. 
   Remove the thali and allow to cool slightly.
5. Scrape the sides of the thali and cut into squares. 
6. 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. Add ¼ cup water and mix well. Pour this onto the dhokla. 
7. Garnish with coriander leaves. Serve with green chutney.