Dhokla is one of my favorite snacks because it is so quick and easy to make, light and can be easily had at tea-time. It is also really famous among my readers and the 3-minute microwave dhokla is the most famous recipe on my blog of all time!! I can prepare dhokla even after I come tired in the evening because it takes just 3 minutes to prepare in the microwave. It can also be prepared in the regular steamer on stove top; I will describe both methods in this recipe.
Other dhokla recipes from the blog:
3- minute microwave dhokla
Dhokla in idli stand (3-minute recipe)
Rawa Dhokla (3-minute recipe)
Chickpea flour (besan): 1/4 cup
Semolina (sooji/rawa): 1/4 cup
Rice flour: 1/2 cup
Salt to taste
Lemon juice: 1 tsp.
Sugar: 1 tsp.
Green chilli (finely chopped): 1
Cooking oil: 2 tsp.
Eno fruit salt: 2 tsp. (you can use a 50-50 mix of baking soda and baking powder instead)
Mustard seeds: 1 tsp.
Asafoetida: a pinch
Sesame seeds: 1 tsp.
Red chilli powder: 1 tsp.
Coriander leaves for garnishing
- Mix the chickpea flour, semolina and rice flour in a wide bowl.
- Add salt to taste and add sugar, green chilli, lemon juice and slowly add water to make a uniform batter. The batter should neither be too dry nor too runny, it would be like the consistency of idli batter. Keep aside for 20 minutes and do whatever you like in the meanwhile ;)
- After 20 minutes check the batter consistency, it will be thicker because the flours will absorb the water; so add a little more water but make sure the batter is not runny.
- Add the eno fruit salt and stir well once and leave.
- Grease a microwave safe bowl with oil and immidiately transfer the batter to the bowl. Alternatively you can use a normal steaming bowl; grease and add the batter.
- Cover the bowl and microwave it at highest power for 3 minutes. The highest power in my MW is 750W, if you have less or more, adjust the time accordingly. Do toothpick test after 3 minutes and if the toothpick comes out clean it means the dhokla is done.
- If making in regular steamer, steam for about 10-12 minutes. Do toothpick test after 10 minutes and stem until done.
- Take out the dhokla on a flat plate and let it cool for 10 minutes.
- Cut the dhokla into desired shapes and sprinkle the red chilli powder.
- Prepare the tempering: heat oil and crackle the mustard seeds and sesame seeds. Add the asafoetida and turn off the flame.
- Pour the tempering over the dhokla and spread evenly. This will be a dry variety of dhokla because we don't add water in the tempering.
- Garnish with coriander leaves and refrigerate for an hour. Tastes best when served cold with a spicy Mint-coriander chutney and hot tea !!
Loved this recipe? Please leave a comment/feedback in the comments section, it really inspires me.
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