Soft and Fluffy Dhokla Recipe

Anamika Arun recreates her childhood tea time tradition with an easy microwave dhokla.
By Anamika Arun

My mom used to say, “Only when an advantage goes away, you realize its worth”. How true. Growing up in the lanes and bylanes of Indian streets, overflowing with sweet shops, we never knew its worth. After all, while the weekend breakfast table was generously  spread with “kachori”, “jalebi” and “imarti”; the tea time was ritually celebrated with a plateful of “samosas” and dhoklas”. And all it took to enjoy this lavishness was a short run by the man friday and a handful of rupees. Ahha, the days gone by!

Cut to the present day in modern, broader and cleaner lanes in not so familiar and cosy countries, the advantage of the “halwai shops” have surely flown out of the window. And that too without so much a warning, to learn those addictive treats. So while my cousins back home rarely ever attempt achieving the perfect crust of the “samosas” or wonder on how to get the fluffiest “dhoklas”; here I’m left with little choice but to learn it all the way.

Thankfully having a savory tooth, I haven’t spent hours attempting many of those sweets. Rather I spent that time in fruitfully trying my favourite tea time companion – dhoklas. And with the joy of reliving that advantage of my childhood, I found my solace in a microwave recipe of Nita Mehta.

Dhoklas are basically savory cakes of chickpea flour (traditionally) which is steamed to get a fluffy texture. It occupies a real pride of place in its stage of origin – Gujrat, and loved all across the country.

4.2 from 6 reviews
Soft and Fluffy Dhokla Recipe
Prep Time
Cook Time
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Anamika Arun recreates her favorite childhood tea-time tradition with an easy microwave dhokla.
Recipe Type: Bread
For Dhokla:
  • Besan (Chickpea Flour) - 1½ cups
  • Turmeric powder - ½ tsp
  • Ginger paste - 1 tsp
  • Sugar - 1 tsp
  • Eno Fruit salt -1½ tsp
  • Cooking Oil -1 tbsp
  • Green chilly paste - 1 tsp
  • Salt - 1 tsp
  • Soda Bi-carb - ¼ tsp
  • Lemon juice - 2 tsp
  • Water - 1 cup
For tempering:
  • Oil - 2 tbsp
  • Green chillies - 2-3 (slit vertically)
  • Water - ¾ cup
  • Mustard seeds (rai) - 1 tsp
  • White Vinegar - ¼ cup
  • Sugar - 1 tbsp
  • Curry leaves - 3 -4 (optional)
  1. Grease a 7'' round flat microwave dish. Set aside.
  2. Sift beasn and mix water, oil, turmeric powder, salt, sugar, chilly paste, ginger paste to it and make a smooth batter. Add lemon juice, eno fruit salt and soda bi-carbonate. Beat for 3-4 seconds.
  3. Immediately pour this mixture in the greased dish and microwave uncovered for 6 minutes on high mode. When done, remove and keep aside.
  4. In a separate small microwave dish, put all the tempering ingredients and microwave uncovered for 4-5 minutes.
  5. Pour this tempering over the dhokla and let it stand for at least 30 minutes, so that the dhokla abosrbs the moisture and flavours.
  6. Cut in 1½; pieces and garnish with grated cococnut (optional) or/and chopped coriander leaves.
  7. Serve with mint-coriander chutney.

Anamika Arun

Anamika Arun

Anamika Arun is a country-hopping and passionate foodie. Her love for food has reached new levels by chronicling it in her cookery blog Taste Junction. Anamika's taste buds are primarily Indian, but she loves flirting with new cuisines and recipes from across the world.

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  1. Anamika!! I tried this today and it turned out great. Too yummy! Thanks for the recipe.
    Do you have recipes for pound cakes that can be made in a microwave oven?

  2. Hey Anamika,

    I tried this recipe today and found that my dhokla turned out to be quite dense, not as fluffy as it is supposed to be. How can this be remedied?

    Secondly, please advise if ALL the ingredients used should be increased or decreased proportionately, if the quantity has to be more or less.

    Thirdly, it would help a great deal if you could also indicate in all your recipes how many people can be served with the portions made.

    Thanks and regards,


  3. if u want soft & fluffy dhokla dont beat it after adding eno in it, just simply add 2 pouch of eno to your batter..

  4. hi anamika ! u kno it didnt turn as good as it was supposed to. maybe my measurments wasnt good all the turmeric powder was floating at the top and it became all red and there was a pungent smell of eno!!! it was quite ugly if u say so and a waste of ingredients. i do wish it would be nice bcuz i was looking very forward to it

  5. its really an amazing recipe. tried it nd it ws really wndeful…….thnx
    soon yake some more recipies from here….

  6. i tried making dhokla but it remains uncooked in center nd sides r nearly done n in d process of cooking d center part d semicooked sides become over cooked….help

  7. Your recipe is very Good. Am male & tried first time to create Dhokla. I used your recipe. In my first attempt, Dhokla was superb. Everyone liked that :)

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