Instant dhokla recipe | Dhokla in microwave | Dhokla recipe without eno

Dhokla recipe is a gujrati snacks recipe which is crazily popular all over India for its unique taste, texture, flavour and charming look. It is basically an Indian savoury cake recipe prepared by baking or steaming with besan aka gram flour. It is soft, fluffy, juicy and full of refreshing flavours. Whether its Holi or Diwali, mela or marriage ceremony, dhokla recipe always appears as the integral part of any celebration. Instant dhokla recipe or dhokla in microwave is the quicker version of the dhokla recipe which can be easily prepared at home with few simple steps. It is one of the most versatile snacks recipe Indian which can be served as breakfast, snack and even as a side with main course.

About the recipe
Frequently Asked Questions
Tips and Suggestions
How to make Dhokla (step wise photos)
Recipe Card

Dhokla recipe is an immensely popular gujrati snacks recipe which is beloved by the whole nation. It is a savoury cake recipe prepared with gram flour batter and either steamed or baked. It is soft, spongy, fluffy and juicy in texture and is slightly sweet and salty in taste. It is mostly relished as snacks, breakfast or brunch with green chutney, tamarind chutney and fried chillies.

Dhokla recipe is mostly prepared in two different ways.

• Traditional dhokla recipe
• Instant dhokla recipe

The traditional dhokla recipe is prepared in a traditional way by fermenting the dhokla batter for overnight. Basically, in this fermentation process, microbes break down starches and sucrose into alcohols and acids. This process makes the batter thinner and creates bubbles into it. With this fermentation process, dhokla gets the perfect texture and slightly sour taste. Traditional dhokla recipe is always prepared by steaming process.

On the other hand, instant dhokla recipe does not require any fermentation process. In this process, after preparing the dhokla batter, you can immediately cook them. Though it is a short cut process, but now a days, in the busy world it is super trendy. Instant dhokla recipe is also popular as khaman or khaman dhokla.

For instant dhokla recipe, the dhokla batter can be prepared in various ways using different raising elements like fruit salt or Eno, baking powder, baking soda etc. For the traditional sour taste of the fermented dhokla batter, yogurt, lemon juice or vinegar can be added.

Other than this, instant dhokla recipe can be prepared either by steaming or baking in microwave and oven.

Traditional dhokla and instant dhokla, both have their own USPs and both are equally popular.

Traditional dhokla requires lot of time for the fermentation of the batter and needs to be beaten more to develop air into the batter which requires some extra effort. On the other hand, instant dhokla batter gets prepared instantly and does not require to be beaten too much which somehow saves both your time and effort.

In traditional way, the perfect sour taste and complex flavour are developed in the dhokla which I personally feel somehow slightly lacks in instant dhokla.

The most common question arise in people’s mind is which one tastes better?

According to me, in both the ways dhokla tastes outstanding if it is prepared with equal attention, ease and love. Though everyone has their own preferences, but in both ways, you can prepare perfect soft, spongy and delicious dhokla.

Today I am going to share the dhokla recipe without eno and I have prepared the dhokla in microwave. Now a days it is one of the most popular and quicker versions of instant dhokla recipe.

Dhokla in microwave is a very life saviour and handy recipe. Whenever you have surprise visitors at home, it could be a perfect way to treat them without much hassle. In fact, in lazy weekends instant dhokla recipe could be a great option for brunch. Dhokla recipe in microwave is a quick, simple and super easy to make. The texture of this dhokla recipe without eno is soft, spongy and fluffy almost like a steamed instant dhokla recipe.

I am a huge fan of Gujrati cuisine, especially the snacks items like dhokla, fafda, dabeli and many more. When I was in India, I used to buy dhokla from sweet shops on regular basis. But after coming to the UK, I started craving for the delight. Preparing dhokla recipe at home requires many arrangements, like you need raising agent like Eno or fruit salt at home and need an arrangement to steam the dhokla batter which are not so easy to manage every time.

So today, I have come with a full proof dhokla recipe without eno in microwave which never disappoints me. In fact, I always get praised a lot for this easy, handy and delicious recipe. I have shared this recipe with many of my friends and they just loved it. To make the recipe easier for you, I have mentioned all the tips and tricks below to prepare perfect instant dhokla recipe.

Dhokla in microwave is one of the most economic snacks recipe indian which makes us full for longer duration. So, dhokla can be had any time of the day, whether its breakfast, brunch, snacks or as a side of main course. It requires very limited and common ingredients to get prepared. Each ingredient is easily available in any Indian kitchen pantry or Asian section of supermarkets. The best part of the recipe is that you can double or triple the amount which I have mentioned in the ingredient section to prepare more dhoklas.

Instant dhokla recipe step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get perfectly soft, fluffy and spongy dhokla in microwave. But before directly jumping into the recipe, let me share few interesting things about the dhokla recipe without eno.

The answer is No. You can add baking powder with baking soda to make the dhokla lite in texture for the recipe. But you cannot replace baking powder with baking soda.

Eno is basically a fruit salt which is the combination of sodium bicarbonate and citric acid. It helps the dhokla batter to rise by reacting. If you don’t have Eno, then baking soda can be used for the sodium bicarbonate and citric acid can be replaced with lemon juice.

Sometimes turmeric powder reacts with baking soda and leaves red spots over the dhokla. So, don’t add too much turmeric powder into the batter and whisk the batter evenly after adding the baking soda and lemon juice to avoid the red spots.

After adding the raising agent i.e. baking soda and lemon juice for the recipe, don’t over mix the batter or else it will stop reacting and your dhokla will not rise.

The main secret of preparing soft and fluffy dhokla is to beat the batter thoroughly to make a lumps free and smooth batter before adding raising agent and allow the batter to rest for some time.

Dhokla can be kept in an airtight container for 24 hours in a cool dark place away from sunlight and in a refrigerator, it can be stored for 3-4 days.

You can reheat the dhokla in microwave. If you feel dhokla will become dry, then you can sprinkle little bit of water over the dhokla pieces before putting into the microwave.

It can be reheated on the gas top too by steaming for some time.

• Always sieve the besan aka gram flour to develop air in it before preparing the dhokla batter.
• Add ginger paste and green chillies into the batter for refreshing flavour and heaty touch.
• Don’t skip yogurt from the recipe. It gives super soft texture to the dhokla with slight sour taste.
• Cover the batter and allow it to rest for 30 minutes before adding the raising agent.
• After adding the lemon juice and baking soda, whisk the batter immediately for few seconds. Don’t over beat the batter or else the raising agent will stop reacting and your dhokla will become dense.
• After mixing the lemon juice and baking soda, immediately pour the batter into the pan and bake the dhokla in microwave. Don’t make the batter to stand for longer before baking.
• The time of cooking the dhokla in microwave may vary due to the power of the microwave like mine is 800 Watt.
• Check the dhokla by inserting a toothpick in the middle of it. If it comes out clean, then it’s perfectly getting cooked.
• Allow the dhokla to cool down slightly before adding the tempering on it.

To prepare the dhokla in microwave, first take a large mixing bowl and set a sieve on it. Sieve the besan aka gram flour to make it airy. This process helps to prepare light dhokla just like a cake recipe, so don’t skip it.

Add ginger paste, green chillies, salt, turmeric powder, sugar, yogurt one by one into the mixing bowl and mix them with a whisker. Add water slowly into the mixture and make a smooth lumps free batter. The consistency of the dhokla batter should be neither too thick nor too runny.

Then add oil into the batter and mix the batter thoroughly in circular motion for 4-5 minutes until air bubbles develop into the batter. Cover the batter and keep it aside for 30 minutes.

In the meantime, grease the pan and prepare the tempering of the dhokla.

For the tempering, take a pan and allow it to become completely dry. Add oil into the pan and once the oil is hot, add mustard seeds and let them crackle. Then add curry leaves, green chillies into the pan and cook it for few seconds. Add hing and mix it for another 10-15 seconds. Add water into the pan and give a stir. Add salt, sugar and mix it well. Allow the mixture to boil and then switch off the flame.

Now after 30 minutes, take off the cover from the dhokla batter and add baking soda and lemon juice into it. Whisk the batter immediately for 30 seconds and you can see the volume of the batter will increase.

Pour the batter immediately into the greased container and put it into the microwave. Cook it on highest power for 7 minutes. Then take the container out of the microwave and check whether it is completely cooked or not by inserting a toothpick into the middle of the dhokla. If it comes out clean, then it’s done or else microwave it for another 30-60 seconds. The duration of baking may vary due to the power of the microwave. As my microwave is 800 Watt powered.

Allow the dhokla to cool down for half an hour and then slice them into pieces. Pour the tempering over the dhokla evenly and garnish with grated coconut and chopped coriander leaves.

Take the pieces out carefully and serve them on a plate with your favourite sweet and spicy chutneys.

Many Indian snacks recipes vegetarian have already been shared in my previous posts. You can check few of them like

Sabudana vada
Baked mathri
Dahi vada
Vegetable chop

..And Many more…

1 cup = 250 ml

• 1½ cups Gram flour (Besan)
• ½ tablespoon Ginger paste
• 1-2 green Chillies, finely chopped
• 1 tablespoon Lemon juice, freshy squeezed
• ¾ cup Yogurt (Dahi)
• ¾ teaspoon Baking Soda
• ½ teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 1 & ½ tablespoon Oil
• ¾ cup of Water
• 1 teaspoon oil to grease the pan or container

• 1 teaspoon Mustard seeds
• 12-15 Curry leaves
• 2-3 green Chillies
• ¼ teaspoon Asafoetida (Hing)
• 1 teaspoon Salt
• 1 tablespoon Sugar
• ¾ cup Water
• ½ tablespoon Oil

• 1 tablespoon Coriander leaves,
• 1 tablespoon grated Coconut

For the dhokla
1. Take a large mixing bowl and set a sieve on it. Sieve the besan aka gram flour.
   Note: This process helps to prepare light dhokla just like a cake recipe, so don’t skip it.
2. Add ½ tablespoon ginger paste, chopped green chillies, 1 teaspoon salt, ½ teaspoon turmeric powder, 1 tablespoon sugar, ¾ cup yogurt, one by one into the mixing bowl and mix them with a whisker.
3. Add ¾ cup water slowly at a time into the mixture and make a smooth lumps free batter.
   Note: The consistency of the dhokla batter should be neither too thick nor too runny.
4. Add 1½ tablespoons oil into the batter and mix the batter thoroughly in circular motion for 4-5 minutes until air bubbles develop into the batter. Then cover the batter and keep it aside for 30 minutes.
5. In the meantime, grease the pan where you are going to bake the dhokla and keep it ready.
6. After 30 minutes, take off the cover from the dhokla batter and add baking soda and lemon juice into it. Whisk the batter immediately for 30 seconds and the volume of the batter will almost increase to double.
7. Pour the batter immediately into the greased container and put it into the microwave.
8. Cook it on highest power for 7 minutes. Then take the container out of the microwave and check whether it is completely cooked or not by inserting a toothpick into the middle of the dhokla. If it comes out clean, then it’s done or else microwave it for another 30-60 seconds.
   Note: The baking time may vary due to the different power of microwaves. As my microwave is 800 Watts powered.
9. Allow the dhokla to cool down for half an hour and then slice them into pieces. Keep them aside.

For the tempering
10. Once the oil is hot, add 1 teaspoon mustard seeds and let them crackle.
11. Add 12-15 curry leaves, 2-3 green chillies into the pan and cook it for few seconds.
12. Add ¼ teaspoon hing (Asafoetida) and mix it for another 10-15 seconds.
13. Add ¾ cup water into the pan and give a stir. Add 1 teaspoon salt, 1 tablespoon sugar into the pan and mix it well. Allow the mixture to boil and then switch off the flame.
14. Pour the tempering evenly over the dhokla.
15. Garnish the dhokla by sprinkling 1 tablespoon grated coconut and 1 tablespoon chopped coriander leaves on the top.
16. Cover the pan and allow the dhokla to stand for another 20-30 minutes to absorb the flavour of the tempering syrup properly. Then take out the pieces carefully and serve them on a plate with your favourite sweet and spicy chutneys.

Serve the instant dhokla recipe on a serving plate. Serve it warm or at room temperature with green chutney and tamarind chutney. Enjoy your homemade instant dhokla recipe with your family and friends with lots of chitchat.

Instant dhokla recipe | Dhokla in microwave | Dhokla recipe without eno

Serves: 6 Prep Time: 5 Minutes (Excluding resting time of the batter) Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

For the dhokla batter

• 1½ cups Gram flour (Besan)
• ½ tablespoon Ginger paste
• 1-2 green Chillies, finely chopped
• 1 tablespoon Lemon juice, freshy squeezed
• ¾ cup Yogurt (Dahi)
• ¾ teaspoon Baking Soda
• ½ teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 1 & ½ tablespoon Oil
• ¾ cup of Water
• 1 teaspoon oil to grease the pan or container

For the tempering of dhokla

• 1 teaspoon Mustard seeds
• 12-15 Curry leaves
• 2-3 green Chillies
• ¼ teaspoon Asafoetida (Hing)
• 1 teaspoon Salt
• 1 tablespoon Sugar
• ¾ cup Water
• ½ tablespoon Oil

For garnishing

• 1 tablespoon Coriander leaves,
• 1 tablespoon grated Coconut

Instructions

For the dhokla

1. Take a large mixing bowl and set a sieve on it. Sieve the besan aka gram flour.

Note: This process helps to prepare light dhokla just like a cake recipe, so don’t skip it.

2. Add ½ tablespoon ginger paste, chopped green chillies, 1 teaspoon salt, ½ teaspoon turmeric powder, 1 tablespoon sugar, ¾ cup yogurt, one by one into the mixing bowl and mix them with a whisker.
3. Add ¾ cup water slowly at a time into the mixture and make a smooth lumps free batter.

Note: The consistency of the dhokla batter should be neither too thick nor too runny.

4. Add 1½ tablespoons oil into the batter and mix the batter thoroughly in circular motion for 4-5 minutes until air bubbles develop into the batter. Then cover the batter and keep it aside for 30 minutes.
5. In the meantime, grease the pan where you are going to bake the dhokla and keep it ready.
6. After 30 minutes, take off the cover from the dhokla batter and add baking soda and lemon juice into it. Whisk the batter immediately for 30 seconds and the volume of the batter will almost increase to double.
7. Pour the batter immediately into the greased container and put it into the microwave.
8. Cook it on highest power for 7 minutes. Then take the container out of the microwave and check whether it is completely cooked or not by inserting a toothpick into the middle of the dhokla. If it comes out clean, then it’s done or else microwave it for another 30-60 seconds.

Note: The baking time may vary due to the different power of microwaves. As my microwave is 800 Watts powered.

9. Allow the dhokla to cool down for half an hour and then slice them into pieces. Keep them aside.

For the tempering

10. Take a pan and allow it to become completely dry. Add oil into the pan.
11. Once the oil is hot, add 1 teaspoon mustard seeds and let them crackle.
12. Add 12-15 curry leaves, 2-3 green chillies into the pan and cook it for few seconds.
13. Add ¼ teaspoon hing (Asafoetida) and mix it for another 10-15 seconds.
14. Add ¾ cup water into the pan and give a stir. Add 1 teaspoon salt, 1 tablespoon sugar into the pan and mix it well. Allow the mixture to boil and then switch off the flame.
15. Pour the tempering evenly over the dhokla.
16. Garnish the dhokla by sprinkling 1 tablespoon grated coconut and 1 tablespoon chopped coriander leaves on the top.
17. Cover the pan and allow the dhokla to stand for another 20-30 minutes to absorb the flavour of the tempering syrup properly. Then take out the pieces carefully and serve them on a plate with your favourite sweet and spicy chutneys.