Dhoklas are one things we used to get once-twice every month for breakfast from the local sweet shop while I was in India. But when I moved out, I simply could not have that, but started to crave and remember the good old days when I was served with them when we went to visit an Indian family in here... then I decided to make it for myself at home. And trust me, if you are looking to make soft, spongy dhoklas, completely home-made, with just a little oil, then THIS is the recipe for you. It worked for me, and many others.. and now we have been eating them as an evening snack every week.. Yes! It's that easy, and takes just 3 minutes for the dhokla....
These are made so soft and spongy that both of us completely finish them off within 10 minutes. This serves as an amazing tea-time snack in our household with Coriander Chutney... Want to give it a try? Here's the recipe:
In place of eno (fruit salt), a mix of baking soda+ baking powder (50:50 ratio) can be used.
Other dhokla recipes from the blog:
Dhokla in idli mold (3-minute recipe)
Instant khatta dhokla (3-minute recipe)
Rawa Dhokla (3-minute recipe)
Gram flour: 1 cup
Semolina (sooji): 1/4 cup
Ginger (grated): 1 inch
Lemon juice: 1 tsp.
Salt to taste
Sugar: 2 tsp.
Eno (fruit salt): 1 tsp. (Can be replaced with a 50:50 mix of baking soda and baking powder)
Cooking oil: 2 tsp. + little for greasing
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Green chilli (sliced): 2
Coriander (chopped): for garnish
- Mix the gram flour and semolina and mix it, adding water to make a paste. The paste must neither be too thick nor too runny. Mix well. Add salt, 1 tsp. sugar, grated ginger and lemon juice to it. Mix well and keep aside for 20 minutes.
- Take a wide microwave safe dish and grease it with little oil on the bottom and the sides.
- After 20 minutes, add the eno (fruit salt) to the mixture and mix well. The mixture will start to rise. Mix and pour in the greased microwave dish. Cover and microwave for 3 minutes on high.
- Check the dhokla after 3 minutes with a knife. If the knife comes out clean, then the dhokla is done. If not, microwave for another minute. Uncover and let it sit for 2 minutes.
- After 2 minutes, reverse the dish on a plate and take out the dhokla carefully. Cut it into desired shape pieces
- For the tempering, on a shallow skillet, heat the oil and add mustard seeds. When they splutter, add curry leaves and let it cook for about 10 seconds. Add slit green chillis to the pan. Let it cook for about a minute.
- Now add about half a cup of water and 1 tsp. sugar. Let the water boil and then turn off the heat. pour this tempering over the cut dhokla pieces. Garnish with coriander leaves (optional) and serve with green chutney.
Happy cooking !!
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