Gujarati special snack Khaman Dhokla recipe was in my try list for years. Once I had tried steamed dhokla recipe using my pressure cooker but it was not up to the mark. Then I left the idea of trying dhokla at home.
Recently my friend Shalini took me to a chat shop in BDA complex, Banashankari where Khaman dhokla is very popular. After tasting there, I got tempted to try it again. But this time, I tried an easy Instant dhokla in microwave. Yes, I watched this 4 minutes microwave dhokla recipe in a YouTube video and prepared it for our teatime snack yesterday. I made green chutney as well.
Actually I halved the original recipe, made a slight change and tried it. Its so easy to make. It came out soft, porous, spongy and fluffy. This is really a good recipe for instant. Microwave dhokla under 5 minutes. I am very happy with the result.
In this recipe, ENO fruit salt is used to bring the softness. You can replace it with equal quantity of baking powder and baking soda if you want to make it without ENO. Friends do try this easy, microwave dhokla recipe at home and share your feedback with me. Ok, Now lets see microwave dhokla recipe with step by step photos and a detailed video!
Microwave dhokla recipe
Khaman dhokla recipe in microwave in 4 minutes
Cuisine: Indian
Category: Snack
Serves: 6 pieces
Prep time: 5 Minutes
Cook time: 4 Minutes
Total time: 9 Minutes
1 cup - 250ml
- Besan flour - 1/2 cup
- Curd - 1/4 cup ( semi solid)
- Water - 3 tbsp
- Lemon juice - 1/2 tsp
- Cooking oil - 1/2 tbsp ( 1.5 tsp)
- Turmeric powder - a pinch
- Sugar - 1/2 tsp
- Salt - as needed
- Chilli+Ginger paste - 1 tsp OR Green chilli -1 no ( finely chopped) + Ginger - 1/2 inch piece ( finely chopped)
- Plain ENO - 1/2 tsp (Use fresh, active ENO)
To Temper
- Cooking oil - 1/2 tbsp
- Mustard seeds - 1/2 tsp
- Green chilli - 1 no ( small, finely chopped)
- Curry leaves - few
- Coriander leaves - 1 sprig
- Sugar - 1 tsp
- Water - 1/2 cup
- Grated coconut - to garnish
METHOD
- Keep all the ingredients ready before you start making. Take a microwave safe bowl ( Preferably square pan to make pieces) and grease it with oil. I used a thermal foil box as shown in the picture. Make sure the sides of box doesn’t touch the walls of microwave oven while cooking. Sparks may appear. So use any microwave safe dish if you have it or follow as I did.
- In a wide bowl, add besan flour, curd, water, turmeric powder, chilli+ginger paste or finely chopped green chilli and ginger, salt, sugar and cooking oil. Mix everything well using a whisk. Batter should be of bajji batter consistency. So If needed add 1 tbsp water extra. Do not make the batter runny or too watery. Dhokla won’t cook properly. So add only the mentioned quantity of ingredients.
- To the dhokla batter, add ENO fruit salt and mix well. Batter will become fluffy and becomes almost double in quantity. Pour the batter immediately to the greased microwave bowl. Microwave in high powder ( I Kept in 800W) for 4 minutes.(Check it once at 3 minutes). After 4 minutes, remove the dhokla and insert the back of a spoon. If it comes out clean, dhokla is done else keep it for another 30 seconds or 1 minute. Run a knife in the corners and invert the dhokla in a plate after it becomes warm. Cut into pieces.
- Heat oil in a kadai and splutter mustard seeds, curry leaves and finely chopped green chillies and coriander leaves. Add water, sugar. Boil for 2 minutes. Add this water over the dhokla pieces and serve with green chutney. Garnish with grated coconut if you like !
- For Green chutney : Grind a handful of coriander leaves, 1-2 green chilli, 3 garlic cloves, 1/2 tsp sugar, few drops of lemon juice and required salt to a smooth paste. You can add a tbsp of grated coconut of you wish. Make this chutney and serve it as a side dish for dhokla. Enjoy ! ( Once you get this recipe perfect, you can double the quantity of ingredients and try it. Please follow the mentioned quantity if you are a beginner)
Note
- Use all the ingredients of mentioned quantity not less than that. It will give you perfect result.
- Do not skip ENO. If you don’t have ENO, add 1/4 tsp baking powder + 1/4 tsp baking soda. Mix the batter and cook immediately.
- Do not rest the batter for long time after adding ENO.
- The quantity of water may vary slightly as per the thickness of curd. I used semi solid curd not thick.
- You can use vinegar instead of lemon juice. But do not avoid it.
- If your microwave high power is more than 800w, reduce the cooking time.
Try this easy, instant microwave dhokla recipe at home and enjoy your teatime ! In the chat shop, Dhokla with green chutney was served in a paper plate. So I too did the same.
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FAQs
Quick Comparison of Khaman Dhokla Mix Brands
| Best Khaman Dhokla Mix | Mishry Rating | Buy Now |
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| Gits (Mishry Top Pick) | 4.5 | Add to cart |
| MTR (Recommended) | 4 | Add to cart |
| Suhana | 3.5 | Add to cart |
| Haldiram's | 3.5 | Add to cart |
1 more rowWhy is my dhokla not spongy? Here are some of the reasons for dhokla not being spongy – batter is not of the right consistency, keeping the batter for long time without steaming after adding eno or interrupting the steaming process midway. Why is my dhokla bitter? Too much of leavening agent can make the dhokla bitter.
Is instant dhokla healthy? ›
Since dhokla goes through a steaming process, it is healthy. It is a perfect addition to your weight loss plan because it is rich in protein, fibre, and other nutrients. However, please consume 1 or 2 pieces of dhokla to stay in the 150-200 calorie range. It is ideal for breakfast or an evening snack option.
Why my dhokla turns red? ›
Why did my dhokla turn orange or red? Turmeric powder reacts with baking soda or eno to give orange or red colored spots or patches in khaman dhokla. This makes your khaman turn orange or red. This can be avoided by adding less turmeric powder to the batter.
How to make dhokla more spongy? ›
To make the dhokla spongy, add in fruit salt, eno or baking soda this helps in adding a fluffy texture.
Can I use baking soda instead of eno in dhokla? ›
This instant dhokla recipe without Eno makes soft and spongy khaman dhokla. An excellent tea time snack, besan or gram flour is the star ingredient here along with baking soda (raising agent in place of Eno). It comes together quickly and easily and tastes great with green chutney.
What are the mistakes while making dhokla? ›
Here Are 5 Mistakes You Must Avoid While Making Dhoklas:
- You're not using enough besan. Besan (gram flour) is the main ingredient in dhoklas. ...
- Adding too much water to the batter. ...
- Not allowing the batter to ferment. ...
- Adding too much soda. ...
- Your steaming time is not right.
Consuming dhokla more than three times per week may cause bloating, constipation, and symptoms resembling those of irritable bowel syndrome. Instead of using rice flour in dhokla, those with diabetes should use besan or dal dhokla, which are healthier options.
What is the difference between dhokla and khaman dhokla? ›
Khaman is a soft, fluffy cake, while dhokla is like spongy steamed bread. Khaman is typically served with chutney or green chili pepper, while dhokla can be eaten plain or with a pickle. Dhokla is usually cut into small squares, while khaman is typically served in slices.
Can I eat dhokla every day? ›
While it is a healthy choice for dinner, it is important to note that eating Dhokla everyday can create potential health issues. The first health issue that eating Dhokla every day can cause is poor digestion. Dhokla is a fermented food, which can be difficult to digest.
Dhokla can indeed be considered a healthy breakfast option! Dhokla is a traditional Indian dish that originates from Gujarat and is made from fermented rice and chickpea flour. It's steamed rather than fried, which helps retain its nutritional value.
Is dhokla bad for cholesterol? ›
Another healthy option is dhokla, a steamed snack made with chickpea flour and often seasoned with mustard seeds and curry leaves. It is a great source of protein and does not contain any cholesterol. Roasted chana, or roasted chickpeas, are a popular snack in India that is high in protein and has no cholesterol.
Why is my dhokla not spongy? ›
The first step in ensuring that your dhoklas turn out to be soft and spongy is to use a mix of sooji and besan. Adding a small amount of powdered sooji to the batter gives it a nice texture and helps in making them fluffy. Next, you need to make sure that you sift the besan and sooji properly.
Which bacteria is present in dhokla? ›
The lactic acid bacteria (LAB) are responsible for the development of the characteristic dhokla flavour, while the yeasts produce folic acid, raise the batter volume and give sponginess to the product (Ray et al. 2016). The fermented batter is poured into a steamer and steamed until soft to obtain a spongy cake.
Should dhokla be kept in fridge? ›
Like other baked goods made with yogurt, dhokla has a short shelf life. Serve it warm or at room temperature within a few hours of cooking, and store leftovers in the fridge for up to three days.
What is the difference between khaman dhokla and normal dhokla? ›
In terms of colour and texture, the dhokla is pale in colour as compared to the khaman as it uses white rice, often some colour is added to the ones available in the market to make it appear more appealing and fresh. Khaman on the other hand is naturally richer looking and has a softer and spongeier texture.
Is haldiram dhokla healthy? ›
Haldiram Khaman Dhokla is a specific kind of dhokla that is made of split chickpeas instead of a rice-chana dal batter. This makes it much healthier than regular dhokla because it contains a lesser proportion of sugar. This Gujrati snack is a favourite among those with cardiovascular issues and diabetes.
Can I eat dhokla everyday? ›
While it is a healthy choice for dinner, it is important to note that eating Dhokla everyday can create potential health issues. The first health issue that eating Dhokla every day can cause is poor digestion. Dhokla is a fermented food, which can be difficult to digest.
