Instant Dhokla is a soft, spongy and delicious Indian teatime snack. Dhokla is an airy and easily digestible breakfast cum snack made from gram flour (besan) or sooji (semolina). This Gujarati dhokla recipe is the easiest one. It is a quick microwave dhokla recipe that can be prepared in under 10 minutes!
Over the years I have tried and tested many dhokla recipes. After dumping many batches of dhokla into the trash, I somehow managed to formulate this instant dhokla recipe. Now I can say the dhokla made at home is also spongy, light with balanced sweet and spiciness like the store bought ones.
I can snack on dhokla during any given hour of the day especially during the summer season, once chilled in the fridge to the right temperature, it’s lemony juices refresh the taste buds. And trust me on this one, if you zero-down to one foolproof dhokla recipe, it is one of the easiest Indian snacks to prepare at home. If you go by the calorie count as well, I think Dhokla would come under the category of guilt-free vegan snacks.
Tips To Make Best Instant Dhokla:
Pay close attention to the proportion of ingredients. Always use measuring cups and spoons to measure the ingredients.
Make sure to sift gram flour for the batter. We need a fine gram flour powder for making the dhokla.
Whisk the batter in one direction for 5 – 10 minutes. This step ensures the batter turns light and fluffy.
After whisking the batter allow it to rest for 5 – 6 minutes. We want gluten-strands of the gram flour to relax a bit and strengthen the structure of dhokla.
Before adding fruit salt or baking soda to the batter, make sure the cooking bowl is greased and ready to pour the batter.
If you are using fruit salt, make sure to use plain flavor. Also, check the expiry date on the sachet for freshness.
Do not mix the batter for too long after adding the fruit salt or baking soda. Otherwise, you will end up with a flat and hard dhokla. Once after mixing, the batter starts frothing pour it immediately to the greased bowl.
Place a cup of water in the microwave while steaming the dhokla. This will create enough moisture inside the microwave to make a soft and spongy instant dhokla.
While tempering the dhokla, make sure it is warm to touch but not piping hot. Allow it to cool down a bit before adding the tempered sugar syrup.
How To Make Dhokla in Microwave?
Traditionally, a large steamer is used to cook the batter to perfection. For the microwave method, we will simply prepare the batter as suggested in the recipe below, pour the batter in a microwave safe bowl, place a cup of water in the microwave and steam dhokla for 5 minutes. No need of any gas stove steamer.
How To Make Dhokla Without Eno?
Subsitute 1 teaspoon of eno fruit salt with a baking soda or cooking soda. Both of them act as a great instant fermenting agent to make a fluffy dhokla.
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Khaman Dhokla Recipe
- 1 Cup Gram flour (besan)
- 1/2 Cup water, room temperature
- 1 teaspoon grated ginger
- 1 teaspoon chopped green chili
- salt to taste
- 1 teaspoon turmeric powder
- 1/4 teaspoon baking powder
- 1 tablespoon powdered sugar
- 1 teasppon cooking oil
- Juice of half a lemon
- 1 teaspoon eno fruit salt or baking soda
Ingredients For Tempering:
- 2 tablespoon cooking oil
- 1 tablespoon mustard seeds (rai)
- 5 – 6 curry leaves
- 2 – 3 green chilies slit into half lengthwise
- Juice of 1 medium-size lemon
- 2 tablespoon granulated white sugar
- 1 Cup water
- Combine 1 cup water with grated ginger and chopped green chili. Set aside till required.
- Sift the gram flour in a bowl. Add salt, turmeric powder, sugar, baking powder and mix nicely.
- In small quantity add the ginger water, oil, lemon juice to the sifted flour and stir to combine. Whisk the mixture nicely for next 5 – 10 minutes.
- Cover the batter and set aside to rest for 5 – 6 minutes.
- Prepare a microwave safe bowl by greasing with a teaspoon of oil. Keep aside.
- Add fruit salt or baking soda to the dhokla batter and mix nicely. The batter will rise and turn frothy. Do not whisk the batter for too long, once combined stop whisking.
- Pour the batter into the greased microwave-safe bowl and arrange it in a large bowl. Fill 1/4 of the large bowl with water. Cook dhokla in the microwave for 5 minutes.
- Insert a toothpick in the center to check the doneness. Once cooked, allow the dhokla to cool down for few minutes before inverting and cutting into pieces.
- Heat oil in a small pan over medium heat. Add mustard seeds, once seeds crackle, add curry leaves, green chilies. Sauté for few seconds and then add the white sugar. Mix nicely.
- Pour water and stir to dissolve the sugar nicely. Once sugar is dissolved, turn off the heat.
- Allow tempering to cool down a bit. Squeeze lemon juice and mix.
- Pour this tempering over the dhokla. At this stage, you can keep Dhokla in the fridge to chill down and soak the syrup flavors or you can serve it immediately.
- Garnish dhokla with grated coconut and chopped coriander leaves.
- Serve instant dhokla with green chutney for a teatime snack.
- It is important to sift the gram flour for making dhokla.
- Whisking the batter nicely ensures a soft and fluffy dhokla.
- Do not mix the batter for too long after adding the fruit salt. It needs to be steamed immediately.
- Do not add lemon juice in the piping hot tempering. The taste of sugar syrup might turn bitter.
- Before tempering the dhokla, make sure the dhokla and tempering are not piping hot. They should be warm to touch but not fuming.
- Allow the dhokla to sit in the sugar syrup tempering for at least one hour before serving. Keep in the fridge.