This besan dhokla is delicious, nutritious, fluffy and flavourful and can be made in the microwave. This quick and easy recipe will give you the best dhokla – perfect when served with Indian mint sauce (dhokla chutney) for the ultimate Indian snack!

Best Besan Dhokla (made in the microwave)
Growing up, I have always enjoyed dhokla with a drizzle of some delicious dhokla chutney! The fluffiness, the delightful flavour, the delicious tempering on top and that mouth-watering taste when combined with Indian mint sauce (or mint chutney)! If you have tried dhokla before you may feel the same way!
If you haven’t yet tried dhokla or you are on the fence about it, then look no further! I am so excited to share this with you – one of my favourite Indian snacks!
This is my easy, quick go-to recipe for dhokla (which requires no steaming) – it is simply made in the microwave (how convenient?!)!
This recipe is very popular and a true crowd pleaser – everyone who has tasted this dhokla has really loved it and I am hopeful that you will too!
Jump to:
- Best Besan Dhokla (made in the microwave)
- Why You'll love this instant microwave dhokla recipe
- What is Dhokla?
- Types of dhokla
- Notes on Recipe Ingredients
- Is Dhokla healthy?
- Equipment
- How to make besan dhokla (step-by-step)
- How to make tempering for dhokla
- Tips to make the best dhokla
- Variations
- Storage tips
- BONUS - Time saving tips
- How to serve
- Related
- Fresh drinks
- Dhokla (Best Besan Dhokla Recipe in Microwave)
Why You'll love this instant microwave dhokla recipe
- Incredibly delicious and authentic taste – this exquisite dhokla is extremely delicious, fluffy and has a wonderful authentic taste that will resemble your favourite restaurant-style dhokla.
- So quick and easy to make – one of the biggest perks of this recipe is how incredibly quick this dhokla is to make – you can make delicious dhokla instantly in the microwave with this recipe – in less than 20 minutes!!!
- No hassle – this recipe uses a microwave to instantly cook your dhokla – so there is no hassle of steaming the dhokla with pots and pans! Plus no need to soak ingredients.
- Affordable treat with healthy ingredients – this recipe only uses a handful of affordable and healthy ingredients – from gram flour and semolina to ginger and spices, plus does not require an oven or steamer for cooking! Plus no added sugar unlike store-bought kind!
- Tips, tricks and shortcuts – this post also contains tips, tricks and shortcuts which I have learnt along the way to help you save time and make the tastiest dhokla in the most effortless way.
What is Dhokla?
- Dhokla is a savory traditional vegetarian dish as part of the Indian cuisine (specifically from the Gujarati cuisine).
- Dhokla is traditionally made with a fermented batter which is steamed to a consistency resembling a spongy cake.
- You can prepare this dish with a number of ingredients including gram flour (besan), semolina, rice, pulses and/or yogurt (depending on the type of dhokla).
- Many traditional recipes involve soaking rice or dal overnight to make the fermented batter however you can also make dhokla instantly.
- Steamed dhokla is chopped into pieces and seasoned with a tempering mixture (consisting of sautéed mustard seeds, green chillies, curry leaves and/or coriander).
- This is an instant khaman dhokla recipe and requires no soaking of ingredients.
Types of dhokla
There are many different types of dhokla including:
- Khaman dhokla (or Gujarati khaman dhokla): made from gram flour, spices and herbs
- Rava dhokla: made from semolina/rava, spices and herbs
- Khatta dhokla: made from rice, black gram, yoghurt, spices and herbs.
Notes on Recipe Ingredients
- Gram flour/besan: the main ingredient in this dish. This is the flour made with brown chickpeas or chana dal/split brown chickpeas. (This is not the same as chickpea flour).
- Semolina: also known as “rava”, "sooji" or “suji” is a pale-yellow flour, made from “durum” wheat. This recipe uses coarse semolina. Coarse semolina has a slightly grittier texture compared with fine semolina which is softer. Depending on your preference you can use either coarse or fine semolina for this recipe.
- Turmeric: this gives the dhokla with a yellow colour and distinctive flavour which also enhances the flavour of the other spices in this dish.
- Asafoetida (hing): a spice to enhance the flavor, you just need a pinch.
- Ginger: for flavor.
- Coriander (or cilantro): used in the batter and tempering.
- Green chillies: used in the batter and tempering for spice.
- Oil: you can use olive oil (or a neutral oil). Oil is added in the batter and tempering.
- Salt and lemon juice: to enhance the flavor. Lemon juice also reacts with the Eno salt to give a frothy batter.
- Water: this is added to the batter before adding the Eno salt.
- Eno (fruit salt): Use unflavoured Eno fruit salt. Eno is a leavening agent which reacts with the acid from the lemon juice to release carbon dioxide, creating a frothy bubbling mixture in the batter which helps the dhokla rise and gives this dish its fluffiness and spongy texture once cooked.
- Spices for tempering: including mustards seeds, cumin seeds, white sesame seeds and curry leaves (kadi patha) are sautéed in oil for an authentic taste in this dish.
Is Dhokla healthy?
Dhokla is made using gram flour and semolina, which are rich in nutrients.
- Gram flour: has many nutrients including protein, fibre, folate, iron and magnesium.
- Semolina: is rich in nutrients including protein, fibre and B vitamins.
- Turmeric: has many health benefits including anti-inflammatory and antioxidant properties as well as the potential to help prevent heart disease, Alzheimer’s disease and cancer.
- Asafoetida (hing): a pinch is used in this recipe. In Ayurvedic medicine, asafoetida (hing) has many benefits including aiding in digestion.
- Ginger: also aids in digestion and has anti-inflammatory properties.
Equipment
- To cook the dhokla you will need a microwave safe dish (approx. 15cm x 20cm) you can use a slightly smaller dish (this will increase the height of the dhokla once cooked) or a larger dish (which will make the height of the dhokla smaller once cooked). You do not need to cover the dish whilst cooking in the microwave.
- You will also need a microwave to cook the dhokla. This recipe is made using a high-powered microwave (1000W) and takes approximately 4 minutes, depending on the power of your microwave and size of your microwave dish you may need to cook it between 3-5 minutes. Simply use a skewer to check if the dhokla is cooked, the skewer should come out clean when cooked.
- To make the tempering mixture you will also need a small non-stick frying pan to make the tempering mixture
How to make besan dhokla (step-by-step)
Preparation for batter
- Sift the gram flour into a bowl. Using a sieve, sift the gram flour (130g) into a large bowl (this helps to ensure batter is smooth with no lumps or air bubbles)
- Add the semolina. Sift in the semolina (2 tbsp) using the sieve.
- Add dry ingredients into the bowl. Add the chopped coriander, chillies, ginger, turmeric, asafoetida (hing) and salt into the bowl.
- Add the oil and lemon juice. Add the oil and lemon juice into the bowl.
SAVE this recipe! 📩
Making the batter
- Add water into the bowl.
- Stir together. Using a whisk, stir to combine all ingredients together.
- Allow mixture to rest for 10 minutes. Cover and set aside.
- Add Eno (fruit salt). After 10 minutes, add the eno and mix gently until the batter becomes light and frothy.
Cook the batter
- Check batter consistency. Batter should be medium consistency and frothy (like image 9)
- Grease dish with oil. Using a brush, grease a microwave safe dish with oil.
- Pour batter into dish and cook. Carefully pour the batter into the dish and microwave for 3-4 minutes, use a skewer to check if cooked (it should come out clean).
- Cut into squares. Once cooked in the microwave, using a knife cut the dhokla squares and make the tempering (to pour on top of the dhokla).
How to make tempering for dhokla
- Heat mustard seeds, cumin seeds and sesame seeds in oil in a small pan. Start by heating oil, add the mustard seeds and stir intermittently, after 30 seconds (or once they are crackling), add the cumin seeds and sesame seeds and continue to stir and allow to fry in the oil for another 20-25 seconds (avoid browning the sesame seeds).
- Add curry leaves and asafoetida (hing). Add the curry leaves and stir for another 10-15 seconds (be careful when adding curry leaves as they will splutter so stand at a distance from the pan whilst stirring). Add the asafoetida (hing) and stir again for another few seconds.
- Add the coriander, green chillies and salt. Add the chopped coriander and sliced chillies and allow to fry in the pan for 2-3 minutes, add salt and mix again. The curry leaves should look crispy and the coriander and chillies should look soft and sautéed in the tempering spices.
- Add water and lemon juice. Add the water and lemon juice and stir for another 1-2 minutes. Remove from heat and pour this tempering mixture evenly on the dhokla. Use a spoon to evenly spread this across the surface of the dhokla. Serve with mint chutney and enjoy!
Tips to make the best dhokla
- Sift the gram flour and semolina: this ensures a smooth batter is made without air bubbles or lumps of flour
- Whisk the batter thoroughly before adding the Eno fruit salt: this helps make sure the batter is smooth and all ingredients are properly mixed and also adds air to the batter which helps make the dhokla fluffy.
- Allow the batter to rest for 10 minutes before adding Eno salt: this helps the gram flour absorb the water and helps the batter set before adding the Eno fruit salt. It is also important to not leave the batter out for a long time once you add the Eno fruit salt – it should be cooked straight away or the dhokla will not be spongy or fluffy.
- Avoid overmixing after adding the Eno fruit salt: it is important to gently mix the Eno fruit salt into the batter without overmixing to ensure the batter stays light and airy which helps ensure the dhokla rises properly and is fluffy.
- Make sure the Eno fruit salt is active: make sure the Eno fruit salt is in date (not expired) and is active (it should fizz in water).
- Use the precise quantities of ingredients: it is important to use the exact amount of Eno salt (this is a leavening agent) and too much will give an aftertaste. Too much turmeric in combination with the leavening agent will also cause the dhokla to appear pink/red. It is also important to add enough water to ensure the dhokla is not dry or crumbly.
Variations
You can adjust this dish according to taste.
- Spice: for more spice, you can add another 1-2 chopped green chillies, ½ teaspoon freshly ground black pepper and ½ teaspoon chilli powder.
- Substitutions: You can substitute Eno fruit salt with baking soda (1 teaspoon Eno = ¾ teaspoon baking soda plus ¼ teaspoon extra lemon juice in the batter). Add at the same point you would add the Eno fruit salt. For best results, I would recommend using Eno fruit salt.
Storage tips
- You can store this dhokla in the fridge - if you have leftovers by any chance!
- Fridge: allow dhokla to cool down to room temperature before storing in fridge. Keep in airtight container in the fridge for up to 2 days. The dhokla can be stored tempered or untempered.
- Reheat: You can reheat the dhokla in the microwave until hot (you will see a little steam coming out).
BONUS - Time saving tips
- Grease dish while resting the batter: While allowing the batter to rest for 10 minutes, I recommend lightly greasing a microwave safe dish so it is ready to use once you add the Eno fruit salt to the batter.
- Make tempering while dhokla cooking in microwave: I also prefer to make the tempering whilst the dhokla is cooking in the microwave – this saves a few minutes – so the tempering is ready as soon as the dhokla is made – just remember to cut the dhokla into squares before pouring the tempering mixture.
How to serve
- Dhokla can be served as a snack or an appetizer, served best with mint chutney or Indian mint sauce (dhokla chutney) and masala chai!
- To turn this into a feast, serve this dhokla with a range of Indian dishes including crispy spinach and onion pakora, paneer manchurian, aloo papdi chaat and samosas!
Related
Looking for other Indian recipes? Try these:
Fresh drinks
Serve this delicious dhokla with fresh juices and smoothies:
Dhokla (Best Besan Dhokla Recipe in Microwave)
Ingredients
Dhokla batter
- 130 g Gram flour/besan (130g = 1 cup packed)
- 2 tablespoon Semolina course or fine (rava/suji)
- ¼ teaspoon Turmeric
- Pinch Asafoetida/hing
- ¼ teaspoon Ginger paste or finely grated
- 1 Green chilli chopped
- 1 tablespoon Coriander/cilantro chopped
- 2 teaspoon Oil (olive oil or any neutral oil) (plus more for greasing a dish)
- ¼ teaspoon Salt
- 1 tablespoon Lemon juice
- ½ cup (plus 2 tbsp) Water
- 1 teaspoon Eno fruit salt
Tempering for dhokla
- 1 tablespoon Oil (olive oil or any neutral oil)
- 1 teaspoon Mustard seeds (plus ¼ teaspoon for more flavor)
- ¾ teaspoon Cumin seeds zeera
- 1 teaspoon White sesame seeds (plus ¼ teaspoon optional)
- 1 sprig Curry leaves (1 sprig = 10-12 leaves)
- Pinch Asafoetida/hing
- 2-3 Green chillies sliced lengthwise
- 1 tablespoon Coriander chopped
- ¼ teaspoon Salt (or to taste)
- 1-2 tablespoon Water
- 1 teaspoon Lemon juice
Instructions
Make the dhokla batter
- Sift the gram flour and semolina into a large bowl. Add the chopped coriander/cilantro, chillies, ginger, turmeric, asafoetida (hing), salt, oil, lemon juice and water and stir to combine.
- Cover and set aside, allow the mixture to rest for 10 minutes. Meanwhile, lightly grease a microwave-safe dish with oil.
- Add the Eno fruit salt and mix gently until the batter becomes light and frothy.
- Carefully pour the batter into the dish and microwave for 3-4 minutes, use a skewer to check if cooked (it should come out clean). Once cooked in the microwave, using a knife cut the dhokla squares and make the tempering (to pour on top of the dhokla).
Making the Dhokla tempering
- In a small pan, heat oil and add the mustard seeds and stir intermittently. After 30 seconds (or once they are crackling), add the cumin seeds and sesame seeds and stir for another 20-25 seconds (avoid browning the sesame seeds).
- Add the curry leaves and stir for another 10-15 seconds. (Be careful when adding curry leaves as they will splutter so stand at a distance from the pan whilst stirring). Add the asafoetida (hing) and stir again for another few seconds.
- Add the chopped coriander and sliced chillies and allow to fry in the pan for 2-3 minutes, add salt and mix again. The curry leaves should look crispy and the coriander and chillies should look soft and sautéed in the tempering spices.
- Add the water and lemon juice and stir for another 1-2 minutes. Remove from heat and pour this tempering mixture evenly on the dhokla. Use a spoon to evenly spread this across the surface of the dhokla. Cut and serve with Indian mint sauce and enjoy!
Notes
- Sift the gram flour and semolina: this ensures a smooth batter is made without air bubbles or lumps of flour.
- Whisk the batter thoroughly before adding the Eno fruit salt: this helps make sure the batter is smooth and all ingredients are properly mixed and also adds air to the batter which helps make the dhokla fluffy.
- Allow the batter to rest for 10 minutes before adding Eno salt: this helps the gram flour absorb the water and helps the batter set before adding the Eno fruit salt. It is also important to not leave the batter out for a long time once you add the Eno fruit salt – it should be cooked straight away or the dhokla will not be spongy or fluffy.
- Avoid overmixing after adding the Eno fruit salt: it is important to gently mix the Eno fruit salt into the batter without overmixing to ensure the batter stays light and airy which helps ensure the dhokla rises properly and is fluffy.
- Make sure the Eno fruit salt is active: make sure the Eno fruit salt is in date (not expired) and is active (it should fizz in water).
- Use the precise quantities of ingredients: it is important to use the exact amount of Eno salt (this is a leavening agent) and too much will give an aftertaste. Too much turmeric in combination with the leavening agent will also cause the dhokla to appear pink/red. It is also important to add enough water to ensure the dhokla is not dry or crumbly.
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