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side shot of dhokla in a glass mug
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5 from 1 vote

Mug Dhokla Recipe

This is the easiest instant dhokla recipe that gets ready in under 10 minutes in a microwave. Learn how to make Instagram famous mug dhokla in a few simple steps.
Prep Time5 minutes
Cook Time3 minutes
Resting Time2 minutes
Total Time10 minutes
Course: Snack
Cuisine: Indian
Servings: 2
Calories: 517kcal
Author: Hina Gujral

Equipment

Ingredients

Ingredients For Batter

  • 1 Cup gram flour (besan)
  • 1 tablespoon powdered white sugar
  • 1 ¼ teaspoon salt or to taste
  • ¼ teaspoon hing (asafoetida)
  • ¼ Cup curd
  • ¼ Cup water
  • 1 teaspoon ginger paste
  • 1 tablespoon lemon juice
  • 1 tablespoon refined oil
  • ½ teaspoon Eno fruit salt

Ingredients For Tadka

  • 2 tablespoon refined oil
  • 1 teaspoon mustard seeds (rai)
  • 1 tablespoon curry leaves
  • 2 green chilies, sliced (discard seeds and pith)
  • 1 tablespoon lemon juice
  • 4 tablespoon water

Ingredients For Garnish

  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon grated coconut

Instructions

Prepare Dhokla Batter

  • Sift gram flour in a bowl. Add powdered sugar, salt, asafoetida, and mix them together.
  • Add curd, water, ginger paste, and lemon juice. Whisk gently to make a smooth, lump-free, spoon-dropping consistency batter. Usually, it takes 2 minutes
  • Cover and let the batter sit at room temperature for 2 – 3 minutes.
  • Once resting time is over, get your mugs ready for pouring dhokla batter. Combine fruit salt with oil in a bowl. Mix nicley.
  • Add the fruit salt and oil to the dhokla batter. Gently cut and fold the batter. The dhokla batter will become light, airy, and double in volume.
  • Immediately pour the dhokla batter into mugs. Tap the mugs gently on the kitchen counter to remove the trapped air.
  • Microwave mug dhokla for 2 – 3 minutes. Bring it out and insert a toothpick. If it comes out clean, the dhokla is ready. Place it on the counter to cool down.

Prepare Tadka

  • Heat oil in a small pan. Once it’s hot, add mustard seeds, curry leaves, and green chili.
  • Cook for less than 1 minute. Turn off the heat.
  • Add lemon juice and water. Stir to combine. Be careful there will lot of sizzling and splashing.
  • Poke tiny holes using a toothpick in the mug dhokla. Pour this tadka over the mug dhokla.
  • Serve it with green chutney and enjoy!

Notes

  • The cooking time of mug dhokla may vary depending upon the size of the mugs. If you are using small teacups, then it takes only 2 minutes. Whereas for a bigger mug like mine it takes 2 ½ - 3 minutes. 
  • I do not add turmeric in the dhokla batter as it reacts with fruit salt and creates orange/reddish patches in a dhokla.
  • Follow the standard cup measurement method for this dhokla recipe. 
  • Make sure the fruit salt or baking soda are of good quality otherwise batter will not inflate. 

Nutrition

Calories: 517kcal | Carbohydrates: 48g | Protein: 17g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 1922mg | Potassium: 551mg | Fiber: 9g | Sugar: 15g | Vitamin A: 599IU | Vitamin C: 307mg | Calcium: 137mg | Iron: 4mg