Tuesday, July 15, 2014

Microwave Dhokla (3 minutes recipe)

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

  1. 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.
  2. Take a wide microwave safe dish and grease it with little oil on the bottom and the sides.
  3. 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.
  4. 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.
  5. After 2 minutes, reverse the dish on a plate and take out the dhokla carefully. Cut it into desired shape pieces
  6. 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.
  7. 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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  1. Hello i tried it today but the dhokla turned out to become hard and did not cook well. I cooked it in idli steamer with dhokla plate. please suggest what could have gone wrong?

    1. Hi Malika, sorry for the late reply. Did you keep it for 20 minutes when you made the batter? Also did you use something else in place of eno? If everything was same, it could just be because you need to add more water when you make the tempering, the dhokla will absorb all the water and will become very soft.

  2. Replies
    1. Hi, you can use a 50-50 mix of baking soda and baking powder in place of eno.. dhokla will come out good :)

  3. very easy recipe so went ahead to try, Dhokla got very well puffed in the microwave but as a end result dhokla was really very dense and tasteless. Followed the exact recipe and accurate measurements as mentioned but end result was really very disappointing not sure where i went wrong.. Any tips?

    1. Hi.. I'm really sorry that happened with your dhokla. Please help me with the following: did you add salt? did you skip on the sugar? was the water boiling (and not cold) when you added the tempering to the dhoklas?
      Basically dhokla is supposed to be not very spicy and that's why it is usually served with green chutney. The only flavor it gets from the salt and sugar in the batter, the green chilli and ginger which is added to the batter and kept for 20 minutes so the flavor is absorbed. If you skip any of these things, it will be tasteless.
      When you take it out from the microwave, yes it will be dense but it should be spongy and you should see the pores. Was the Eno expired? It becomes fluffy only after adding water with tempering. Kindly reply so I would be able to help more. Thanks :)

  4. Tried it today and it turned out awsome.. hubby liked it very much :-)

  5. I am definitely enjoying your website. You definitely have some great insight and great stories.

  6. Can you plz advise the exact amount of water quantity? I have tried other recipes available online but never got good results, think water is the main issue

    1. take 1/2 cup water, let it boil and turn off the flame. If you have trouble with water quantity, pour in small quantities with a big spoon until the dhokla stops absorbing more water. then you know it's ready! Hope this helps..

  7. Can you plz advise the exact amount of water quantity? I have tried other recipes available online but never got good results, think water is the main issue

  8. love your recipes easy and yummy

  9. love your recipes easy and yummy

  10. Do we need to use fine sooji/Chiroti rava for this ? TIA



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