To begin making the Amaranth Sooji & Oats Dhokla Recipe, we will first roast the semolina (sooji). In a wok, dry roast the semolina until you get a slightly roasted flavor. Roast on medium heat for about 3 to 4 minutes taking care not to brown the semolina (sooji). Once roasted, transfer to a large mixing bowl and keep aside.

Next we will cook the amarath leaves. Add the chopped amaranth 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 amaranth leaves to cool down and keep aside.

Once the leaves are cooled, we will make the sooji oats dhokla batter. In a large mixing bowl where you have kept the roasted semolina, add the oats, the salt, the asafoetida, the cooked amaranth, the ginger, the salt, the teaspoon of oil and yogurt. Add water little at a time and stir to make a thick batter (about 2-1/2 cups). Check the salt and adjust to suit your taste

Sooji Oats Dhokla batter to rest for about 5 minutes.

The next step is to steam the Amaranth Sooji & Oats Dhokla. Preheat a steamer with water on medium-high heat. 

Grease the Dhokla Plates with oil and pour the Amaranth Sooji & Oats Dhokla batter evenly into the plates. Fill it only up to 3/4th level of the plates. Sprinkle just a little red chilli powder over the dhokla batter to add to the taste of the dhokla

Place the filled dhokla plates in the steamer and steamer on high for 10 minutes. After 10 minutes turn off the heat and remove the dhokla from the steamer and set aside for 5 minutes before you can cut them into shapes.

The final step is to season the Amaranth Sooji & Oats Dhokla. Heat a teaspoon of oil in a tadka pan; add the mustard and cumin seeds and allow it to crackle. Add the curry leaves and give it a stir. Turn off the heat.

Drizzle the seasoning over the Amaranth Sooji & Oats Dhokla and serve it along with Green Chutney for breakfast or dinner