Quick Cooking – Microwave Dhokla

That’s what a Microwave is there for – to make life easier. I am always looking for ways to cut out the cooking time (and cooking itself, some days), and my MW is the partner in this crime.  Without the MW, I would have shut down the kitchen itself long back.

When I bought the MW, we received Nita Mehta’s IFB Microwave Cookbook as a compliment. The book sits on top of the Microwave all the time. I tried the Khaman Dhokla recipe from there. The dhokla was soft, nice, and absolutely easy to make. I wish I had used a larger vessel, though.


  • Besan / Gram Flour/ Chickpea Flour : 1 1/2 cups
  • Water                                                                : 1 cup
  • Oil                                                                       : 1 tbsp
  • Turmeric Powder                                         : 1/2 tsp
  • Green Chillies & Ginger paste                  : 2 tsp
  • Salt                                                                     : 1 tsp
  • Sugar                                                                 : 1 tsp
  • Cooking Soda (Soda Bi carb)                   : 1/4 tsp
  • Eno Fruit salt                                                 : 1 1/2 tsp (I used 1 sachet)
  • Lemon Juice                                                   : 2 tsp

For Tempering

  • Oil                               : 2 tbsp
  • Mustard Seeds      : 1 tsp
  • Green Chillies        : 2-3, slit into long pieces
  • White Vinegar       : 1/4 cup
  • Water                        : 3/4 cup
  • Sugar                         : 1 tbsp


  1. Sift the gram flour in a big bowl. Add water, oil, turmeric powder, salt, sugar, chilli & ginger paste. Mix to get a smooth, lump free  batter.
  2. Add the cooking soda, eno fruit salt and lemon juice. Mix thoroughly. The volume increases once you add the fruit salt. Pour this into a well greased, flat microwave proof bowl.
  3. Microwave uncovered for 6 minutes. Keep aside.
  4. In a separate microwave proof bowl, add the oil, chillies and mustard seeds. Cover this and cook for 1 1/2 minutes.
  5. Once the seeds crack, add the water, sugar and vinegar and cook uncovered for 4 minutes.
  6. Pour this over the dhokla and wait for 15- 20 minutes till the water is absorbed.
  7. Cut into square pieces and serve.

Sending this to Microwave Easy Cooking, for this month’s theme of Party Appetizers, and Susan’s popular My Legume Love Affair.