How to make Ragi Oats Dhokla -

The popular Gujarati snack, dhokla, gets more nutritious with ragi and oats

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Finger millet (ragi) flour, Oats (ओट्स )

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Ragi Oats Dhokla checkout Masala Ragi Dosa - SK Khazana. You can also find more Snacks and Starters recipes like Steamed Crescents Baked Chana Tikki Potato Bites Spinach With Raisins

Ragi Oats Dhokla

Ragi Oats Dhokla Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 7-8 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Ragi Oats Dhokla Recipe

  • Finger millet (ragi) flour 1 cup

  • Oats , powdered 1/2 cup

  • Split skinless black gram (dhuli urad dal) flour 1/2 cup

  • Yogurt 1/3 cup

  • Salt to taste

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Ginger-green chilli paste 1 teaspoon

  • Baking soda 1/2 teaspoon

  • Oil 1 tbsp + for greasing

  • Green chutney to sprinkle

  • Tempering

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • White sesame seeds 2 teaspoons

  • Green chillies , slit 1-2

  • Curry leaves 6-8

  • Sugar 1 teaspoon

  • Fresh coriander leaves , chopped to garnish


Step 1

Take finger millet flour in a mixing bowl, add 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.

Step 2

Add salt, cumin powder, red chilli powder, ginger-green chilli paste and baking soda and mix well.

Step 3

Heat sufficient water in a steamer. Brush a dhokla thali with some oil.

Step 4

Add 1 tbsp oil to the batter and mix well. Pour this into the greased thali.

Step 5

Place the thali into the steamer. Cover and steam for 12-15 minutes.

Step 6

Remove the thali from the steamer and allow to cool slightly.

Step 7

Loosen the dhokla from the sides of the thali and cut into squares.

Step 8

To make the tempering, heat oil in a small 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 over the dhokla.

Step 9

Separate the dhokla squares and place on a serving plate. Garnish with coriander leaves and serve with green chutney.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.