Oats Rava and Palak Idli

Oats and Palak Dhokla Recipe

The Palak and Oats Dhokla Recipe is a delicious steamed cake made with a blend of greens, dals and oats. It makes a very wholesome and nutritious variation from the traditional Dhokla that is often made. The addition of sautéed palak along with oats makes it not only nutritious but a perfect lunch box snack for adults and children.

Cooking time
25 min


    • 200 grams palak leaves, finely chopped
    • 1 cup rice
    • 1/2 cup white whole urad
    • 1 Packet Saffola Pepper & Spice Oats
    • 1/2 cup chana dal
    • 40 grams Saffola masala oats
    • 1/2 cup yogurt
    • 2 green chillies
    • 1-inch piece ginger
    • 1/4 teaspoon asafoetida powder
    • red chilli powder, for sprinkling
    • salt to taste


    Ingredients for seasoning


    • 1 teaspoon mustard seeds
    • 1 teaspoon jeera
    • 5-6 curry leaves, finely chopped
    • 1 tablespoon Saffola oil
    • chopped coriander leaves for garnishing

How to make Oats and Palak Dhokla

    • Soak the rice, and lentils in 3 cups of water for 6 hours. Grind the mixture along with green chillies, ginger and yogurt adding just enough water to make a thick batter, slightly coarse
    • The coarseness should feel like fine semolina. The consistency of the batter should be such that when the ladle is used it to pour it should fall in dollops. Stir in the salt and allow the mixture to ferment for 8 hours
    • Once fermented the dough will rise. Cook the palak leaves. Add the chopped palak leaves into the same heavy bottomed pan or wok, sprinkle some salt and stir-fry the leaves until it becomes soft and cooked
    • Make sure to evaporate any excess water that gets released while cooking the greens. Once cooked, allow the palak leaves to cool and add it to the risen dhokla batter
    • Grease the dhokla thalis with oil all around the sides and the base. Pour in the batter into the thali until it is half full. Sprinkle a little red chilli powder around the top of the batter
    • Place the dhokla plates in a steamer and steam for about 10 minutes on high heat, until the dhoklas are cooked, that when a tester like a clean knife, when inserted into the centre, comes out clean. Allow the dhoklas to rest for 5 minutes
    • Heat oil in a small pan on medium heat; add the mustard seeds, jeera seeds and curry leaves and allow them to crackle and turn off heat
    • Drizzle the seasoning over the dhoklas and garnish it with finely chopped fresh coriander leaves
    • Cut the dhoklas into desired shapes and serve with Dhania Pudina ki chutney

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Hello Chef.. The recipe sounds healthy ...

Hello Chef.. The recipe sounds healthy but I cannot see when should we add the oats..please could you check & advise..thanks !

Jul 05, 2016

Average: 4 (1 vote)

Kindly mention when and how to use the o...

Kindly mention when and how to use the oats for dhokla.

Oct 16, 2015

Average: 4 (1 vote)

OATS finds no mention in PREPARTION

OATS finds no mention in PREPARTION

Aug 19, 2015

Average: 4 (1 vote)
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