Instant Oats Dhokla

Dry roast the oats in a pan on low heat for a few minutes. Allow them to cool and then grind them into a fine powder.
Optional: Rinse and drain chana dal. Add hot water, cover, and soak the dal for 20 minutes.
In a mixing bowl, combine the ground oats, semolina, yogurt, water, ginger paste, green chili paste, salt, and 1 tablespoon of oil. Mix well to form a smooth batter. The consistency of the batter is similar to pancake batter, thick but flowing consistency. Let it rest for 15-20 minutes.
Meanwhile, prepare the steamer by boiling water in it.
Grease a dhokla plate or a shallow dish with oil.
(if using) Drain the chana dal and add it to the batter.
Just before steaming, add fruit salt (eno) to the batter and mix well. The batter will become frothy.
Immediately pour the batter into the greased plate and place it in the steamer. Steam the dhokla for 10-12 minutes or until a toothpick inserted into the dhokla comes out clean.
While the dhokla is steaming, prepare the tempering. Heat oil in a small pan, add mustard seeds, cumin seeds, sesame seeds (optional), asafoetida, and let them splutter. Then add curry leaves and green chilies. Sauté for a minute and turn off the heat.
Once the dhokla is steamed, remove it from the steamer and let it cool for a few minutes. Then, cut it into squares or diamond shapes.
Pour the prepared tempering over the dhokla pieces. Garnish with chopped coriander leaves and grated coconut (if using).
Serve the Oats Rava Dhokla with green chutney or ketchup.

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