This Microwave Mug Dhokla recipe takes only 5 minutes from scratch. Made with chickpea flour and aromatic spices, this instant dhokla is perfect for a quick snack or breakfast too. One of the easiest dhokla recipes you will make in the microwave!
This mug dhokla is so easy that you will want to make it again and again. I often prepare this instant dhokla in a jiffy, even when guests drop in for chai, and they love it too.
When I want a smaller portion, I simply halve the recipe and it turns out perfect. Sometimes we even enjoy sharing one. The best part is that you can also make two servings at the same time in the microwave.
I first shared this Instant Khaman Dhokla in a mug recipe on Instagram a few years ago. So many of you loved it, and the best moment was when Canon reached out. They liked my photo so much that they asked to feature it on their social media along with the recipe. It was such a lovely surprise!
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💛Why You'll Love This Recipe?
- Perfect when I'm craving khaman but don't want to make a whole tray.
- It takes like the Instant Gits Dhokla, made without the fuss of steaming in a cooker.
- Works perfectly, especially when I want dhokla for a snack but don’t want to go to stores to buy it.
- You will hardly have leftovers and it's perfect for one or for sharing.
- Scalable - Half or double it. Works great!
👩🏻🍳Sandhya’s Top Tips
- Always check if the size of the mug that fits your air fryer. I use a 400 ml mug that fits perfectly in my microwave
- Don't use Olive Oil. Use only neutral flavoured oil.
- Always add Eno at the end (like baking soda), right before microwaving, for the best spongy texture. They react with acidic ingredients to create the texture. I learnt this technique from an expert Dhokla maker.
- Don’t overcook. Start with 2½ and check for doneness.
- Mix the dhokla batter gently. Don’t be too vigorous or the dhokla might end up deflating.
- Don’t overfill the mug. Leave some space for the batter to rise just like the cake batter.
- Poke a few holes in the dhokla before pouring the seasoning(tadka) so the flavours seep right in.
Why It Works So Well in the Microwave
The microwave cooks the batter quickly and evenly from within, helping the Eno /baking soda activate instantly. This traps air bubbles in the besan batter, making the dhokla rise beautifully and stay soft and spongy.
Since it cooks in just a few minutes, the texture stays moist and there is no chance of drying out like in a long steam.
🍴Serving Suggestions
I enjoy serving instant mug dhokla warm with green coriander mint chutney or sweet tamarind chutney. It is also perfect with a cup of Indian masala chai.
🧂Storing Leftovers
This Mug Dhokla tastes best when served fresh and hot. But if you have leftovers, cover with cling film and store in the fridge for up to 24 hours. Sprinkle a few drops of water before reheating in the microwave for 15–20 seconds. This helps in regaining the softness in the dhokla.
I don't recommend freezing instant dhokla.
❓Recipe FAQs
Traditional dhokla is made from a fermented batter of rice and lentils, while khaman dhokla is made from besan (chickpea flour) and is an instant version. This mug dhokla recipe is more like the khaman style. It's quick, light, and perfect for when you’re short on time.
Yes! Pour the batter into a small greased ramekin or bowl and air fry at 160°C (320°F) for about 10–12 minutes, or bake in a preheated oven at 180°C (350°F) for around 15 minutes, until a toothpick comes out clean.
You can replace Eno with ¾ teaspoon baking soda or cooking soda. Both act as instant fermenting agents. But don’t add too much, or your dhokla may get a slightly soapy taste.
Try not to whisk the batter for too long — about 1–2 minutes is enough. Over-whisking adds too much air, which can cause it to collapse later. Also, don’t overfill the mug — leave some space for the batter to rise.
Equipment
- 1 400 ml Mug
Ingredients
For the Dhokla
- ½ cup gram flour chickpea flour / besan
- 1 teaspoon green chilli finely diced
- 1 teaspoon ginger grated
- ¼ cup yogurt curd
- ¼ cup water
- ½ teaspoon asafoetida hing
- 2 teaspoon oil
- ¾ teaspoon Eno fruit salt + ½ teaspoon water
- Salt to taste
For Seasoning
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 6 curry leaves
- 2 teaspoon sugar
- ⅛ cup water
- 1 teaspoon coriander leaves chopped
Instructions
- In a bowl, whisk together gram flour, green chilli, ginger, asafoetida, salt, oil, yogurt, and water until smooth lump-free batter.
- Add Eno fruit salt, sprinkle ½ teaspoon water over it, and stir gently to activate.
- Pour the batter into a 400 ml mug and microwave for 2 ½ minutes, or until cooked through.
- In the meantime, heat 1 teaspoon oil in a small pan, add mustard seeds and curry leaves, and let them splutter. Add sugar and a splash of water, and cook for 20 seconds. Turn off the heat.
- Poke holes with a fork and then pour the seasoning over the mug dhokla and garnish with coriander leaves. Serve warm.
Notes
Ingredients Notes
- Eno - Use plain non non-flavoured fruit salt. You can also substitute with cooking soda
- Yoghurt - Do not use cold yoghurt if possible. Let it come to room temperature.
- Oil - Use neutral-flavoured oil like sunflower oil.
Expert Tips
- Always add Eno at the end, right before microwaving for the best spongy texture. I learnt this technique from my cousin, who is an expert Dhokla maker.
- Don’t overcook. Start with 2½ and check for doneness.
- Sift the gram flour if you feel it's lumpy.
- Mix the dhokla batter gently. Don’t be too vigorous or the dhokla might end up deflating.
- Don’t overfill the mug. Leave some space for the batter to rise, just like the cake batter.
- Before adding the seasoning, allow the mug dhokla to cool slightly, about 30 seconds to a minute. Just like with instant khaman dhokla, poke a few holes on top before pouring the tadka so the flavours seep right in.
- Don't miss the garnish of fresh coriander and/or grated coconut for extra flavour.
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