Dhokla (Best Besan Dhokla Recipe in Microwave)

besan dhokla served on white plate, with indian mint sauce.

5 from 1 vote

Dhokla (Best Besan Dhokla Recipe in Microwave)

This instant microwave dhokla is delicious, nutritious, fluffy and flavorful. This quick, easy and tasty vegetarian snack recipe is ideal when paired with Indian mint sauce (dhokla chutney)!

Prep Time12

Cook Time5

Total Time17

Course: Appetizer

Cuisine: Indian

Servings: pieces (8-12 pieces depending on size)

Calories: 114kcal

Author: Sonia

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.

Nutrition