Mug Dhokla Recipe

This is the easiest instant dhokla recipe that gets ready in 10 minutes in a microwave. It is one of the most trending mug recipes on Instagram.

Trending Mug Dhokla

The idea of a dhokla in a mug has intrigued me since I saw this trend on Instagram . I have to try it; that was my first reaction.

Being a devoted dhokla lover, it is one of my favorite Indian snacks. But at times, I find myself too lazy to make a big batch from scratch. Hence, this easy-peasy mug dhokla recipe works best for a small family of two.

To be honest, this mug dhokla recipe is more like an instant khaman . Nowhere close to an authentic Gujarati-style dhokla. But when it comes to taste, it is so damn delicious.

Here is WHY YOU SHOULD TRY IT

• oddly satisfying
• fun teatime snack
• perfectly serves two
• quick and easy to make
• requires less than 15 minutes
• minimal effort, maximum flavor

Ingredients Required For Batter

• Gram Flour: Use fine quality gram flour (besan) for this mug dhokla recipe.
• Curd: Do not use cold or straight out of the fridge curd.
• Water: Use room temperature water.
• Fruit Salt: Use plain, non-flavored fruit salt. I use Eno, which comes in a blue color sachet or bottle. You can use cooking soda as well.
• Sugar: Use only powdered sugar because it mixes well with flour.
• Ginger Paste: You can use green chili and ginger paste as well.
• Oil: Use neutral flavored refined oil.
• Other Ingredients: Salt, Asafoetida (hing), lemon juice ( I missed including it in the picture above )

How To Make

Step 1) Sift gram flour in a bowl ( image 1 ). Add powdered sugar, salt, asafoetida, and mix them ( image 2 ).

Step 2) Add curd, water, ginger paste, and lemon juice. Whisk gently to make a smooth, lump-free, spoon-dropping consistency batter. Usually, it takes 2 minutes ( image 4 ).

Step 3) Cover and let the batter sit for 2 – 3 minutes ( images 5 & 6 ).

Step 4) Combine fruit salt with oil. Mix.

Step 5) Add the fruit salt and oil mix to the batter. Gently cut and fold the batter. The dhokla batter will become light, airy, and double in volume ( images 7 & 8 ).

Step 6) Pour the dhokla batter into mugs. Tap gently to remove the air.

Step 7) Microwave mug dhokla for 2 – 3 minutes. And it’s ready!

Ingredients For Tempering (Tadka)

• Oil: Use flavorless refined or vegetable oil for making tadka.
• Green Chili: Discard the white seeds and the pith.
• Lemon Juice: It gives a subtle sourness to the dhokla.
• Other Ingredients: Black Mustard Seeds (rai), Curry Leaves, Water
• Garnish: Fresh Coriander Leaves, Grated Coconut

Heat oil in a small pan. Once it’s hot, add mustard seeds, curry leaves, and green chili.

Cook for less than 1 minute. Turn off the heat.

Add lemon juice and water. Stir to combine.

Pour this tadka over the mug dhokla.

My Tried & True Tips

Sifting gram flour would always give you a smooth, lump-free batter.

DO NOT ADD too much water or curd. Instead, follow the standard cup measurement method suggested in my dhokla recipe.

A dhokla batter should be smooth, lump-free, and of spoon-dropping consistency like an idli or pancake batter.

DO NOT WHISK the batter too vigorously or for too long. You will end up aerating it too much, and while cooking, it might deflate.

Let the batter rest for 2 – 3 minutes. This step will always give you a soft and fluffy dhokla.

Combining fruit salt and oil is a trick I learned from Chef Ranbir Brar, and it works like magic for the dhokla recipe.

After adding fruit salt, DO NOT WHISK OR MIX batter for too long or vigorously. Instead, follow only the cut and fold method.

DO NOT OVERFILL the mug because the dhokla needs space for inflating and rising to the top.

Before adding tadka water, allow the mug dhokla to cool down for 2 minutes.

You can poke tiny holes using a toothpick and then pour the tadka over the mug dhokla. This way, the underneath layers would also get flavored.

Serving Suggestion

The green mint chutney adds a layer of extra flavor to the mug dhokla. Of course, you can also serve mug dhokla with sweet tamarind (imli) chutney. Or a traditional Gujarati style khatti chutney works too.

I would not recommend storing mug dhokla as it tastes best when served fresh and hot. Also, after storing in the refrigerator, the texture becomes dry and a bit hard.

You can steam it in an instant pot steam mode . Fill the inner pot with 2 cups of water, place a trivet, and put your mug on the rivet. Close the lid. Set the steam valve to the venting position. Steam dhokla for 10 minutes.

Here are my two tips: Do not incorporate too much air while whisking the batter. Whisk it gently and for 1 – 2 minutes only. Do not overfill the mug. The batter needs space for expansion and to rise to the top.

We are using lemon juice in the dhokla recipe. It is as good as citric acid plus way safer for health.

Substitute one teaspoon of fruit salt with a baking soda or cooking soda . Both act as a great instant fermenting agent. But if fruit salt or baking soda is added in too much quantity, your dhokla might get a soapy taste. So be careful!

Turmeric powder reacts with baking soda or fruit salt to give orange or red colored patches in khaman dhokla. In this dhokla recipe, we are not adding turmeric. If you want, add only a pinch or ¼ teaspoon.

More Indian Snack Recipes

Chilli Bajji

Corn Chaat

Aloo Pakora

Peanut Chaat

Maddur Vada

Vegetable Cutlet

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

Ingredients

Ingredients For Batter

• ▢ 1 Cup gram flour (besan)
• ▢ 1 tablespoon powdered white sugar
• ▢ 1 ¼ teaspoon salt or to taste
• ▢ ¼ teaspoon hing (asafoetida)
• ▢ ¼ Cup curd
• ▢ ¼ Cup water
• ▢ 1 teaspoon ginger paste
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon refined oil
• ▢ ½ teaspoon Eno fruit salt

Ingredients For Tadka

• ▢ 2 tablespoon refined oil
• ▢ 1 teaspoon mustard seeds (rai)
• ▢ 1 tablespoon curry leaves
• ▢ 2 green chilies, sliced (discard seeds and pith)
• ▢ 1 tablespoon lemon juice
• ▢ 4 tablespoon water

Ingredients For Garnish

• ▢ 1 tablespoon chopped fresh coriander
• ▢ 1 tablespoon grated coconut

Instructions

Prepare Dhokla Batter

• Sift gram flour in a bowl. Add powdered sugar, salt, asafoetida, and mix them together.
• Add curd, water, ginger paste, and lemon juice. Whisk gently to make a smooth, lump-free, spoon-dropping consistency batter. Usually, it takes 2 minutes
• Cover and let the batter sit at room temperature for 2 – 3 minutes.
• Once resting time is over, get your mugs ready for pouring dhokla batter. Combine fruit salt with oil in a bowl. Mix nicley.
• Add the fruit salt and oil to the dhokla batter. Gently cut and fold the batter. The dhokla batter will become light, airy, and double in volume.
• Immediately pour the dhokla batter into mugs. Tap the mugs gently on the kitchen counter to remove the trapped air.
• Microwave mug dhokla for 2 – 3 minutes. Bring it out and insert a toothpick. If it comes out clean, the dhokla is ready. Place it on the counter to cool down.

Prepare Tadka

• Heat oil in a small pan. Once it’s hot, add mustard seeds, curry leaves, and green chili.
• Cook for less than 1 minute. Turn off the heat.
• Add lemon juice and water. Stir to combine. Be careful there will lot of sizzling and splashing.
• Poke tiny holes using a toothpick in the mug dhokla. Pour this tadka over the mug dhokla.
• Serve it with green chutney and enjoy!

Recipe Notes:

• The cooking time of mug dhokla may vary depending upon the size of the mugs. If you are using small teacups, then it takes only 2 minutes. Whereas for a bigger mug like mine it takes 2 ½ – 3 minutes.
• I do not add turmeric in the dhokla batter as it reacts with fruit salt and creates orange/reddish patches in a dhokla.
• Follow the standard cup measurement method for this dhokla recipe.
• Make sure the fruit salt or baking soda are of good quality otherwise batter will not inflate.

Nutrition

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Mug Dhokla Recipe

Equipment

• Mixing Bowl
• Coffee Mug

Ingredients

Ingredients For Batter

• 1 Cup gram flour (besan)
• 1 tablespoon powdered white sugar
• 1 ¼ teaspoon salt or to taste
• ¼ teaspoon hing (asafoetida)
• ¼ Cup curd
• ¼ Cup water
• 1 teaspoon ginger paste
• 1 tablespoon lemon juice
• 1 tablespoon refined oil
• ½ teaspoon Eno fruit salt

Ingredients For Tadka

• 2 tablespoon refined oil
• 1 teaspoon mustard seeds (rai)
• 1 tablespoon curry leaves
• 2 green chilies, sliced (discard seeds and pith)
• 1 tablespoon lemon juice
• 4 tablespoon water

Ingredients For Garnish

• 1 tablespoon chopped fresh coriander
• 1 tablespoon grated coconut

Instructions

Prepare Dhokla Batter

• Sift gram flour in a bowl. Add powdered sugar, salt, asafoetida, and mix them together.
• Add curd, water, ginger paste, and lemon juice. Whisk gently to make a smooth, lump-free, spoon-dropping consistency batter. Usually, it takes 2 minutes
• Cover and let the batter sit at room temperature for 2 – 3 minutes.
• Once resting time is over, get your mugs ready for pouring dhokla batter. Combine fruit salt with oil in a bowl. Mix nicley.
• Add the fruit salt and oil to the dhokla batter. Gently cut and fold the batter. The dhokla batter will become light, airy, and double in volume.
• Immediately pour the dhokla batter into mugs. Tap the mugs gently on the kitchen counter to remove the trapped air.
• Microwave mug dhokla for 2 – 3 minutes. Bring it out and insert a toothpick. If it comes out clean, the dhokla is ready. Place it on the counter to cool down.

Prepare Tadka

• Heat oil in a small pan. Once it’s hot, add mustard seeds, curry leaves, and green chili.
• Cook for less than 1 minute. Turn off the heat.
• Add lemon juice and water. Stir to combine. Be careful there will lot of sizzling and splashing.
• Poke tiny holes using a toothpick in the mug dhokla. Pour this tadka over the mug dhokla.
• Serve it with green chutney and enjoy!

Notes

• The cooking time of mug dhokla may vary depending upon the size of the mugs. If you are using small teacups, then it takes only 2 minutes. Whereas for a bigger mug like mine it takes 2 ½ - 3 minutes.
• I do not add turmeric in the dhokla batter as it reacts with fruit salt and creates orange/reddish patches in a dhokla.
• Follow the standard cup measurement method for this dhokla recipe.
• Make sure the fruit salt or baking soda are of good quality otherwise batter will not inflate.

Nutrition

Khaman is a sweet and savory vegetarian snack from the state of Gujarat in India. I am sharing a soft and spongy instant khaman recipe that takes less than 10 minutes in a microwave. Be sure to watch the video!

About Khaman

Khaman is a widely popular Indian snack from the state of Gujarat. It is served as a teatime snack or ‘ farsan ‘ as they say in Gujarati, with a variety of sweet and spicy chutney.

A khaman is prepared with gram flour (besan) . Hence, it is an excellent gluten-free and vegan snack .

Every family has its own way of making khaman from scratch.

In my experience, it is one of the easiest Indian snacks, but also, at the same time, one needs to understand as a cook the chemical reaction happening behind the scene to master the art of making khaman.

If you want to make this khaman in a smaller quantity serving one or two people, try my unique 10 minutes mug dhokla recipe .

Instant Khaman Dhokla

Over the years, I tried and tested a lot of khaman recipes. After dumping many batches of it into the trash, I somehow curated this microwave-friendly instant khaman dhokla recipe. It works like a charm.

There is nothing authentic about this khaman recipe. It is the cheat version of the traditional dhokla recipe. The traditional Gujarati style dhokla batter requires a tedious, overnight fermentation.

This instant khaman dhokla recipe has the fermented taste like an authentic dhokla, whereas instant fermentation comes from leavening agents like baking soda, citric acid, or fruit salt. Hence, we call it a khaman dhokla.

But when it comes to the taste, there is nothing fluke about this khaman recipe. It yields perfectly light, soft, and spongy khaman.

My Tried & True Tips

Pay close attention to the proportion of ingredients. Always use measuring cups and spoons.

Make sure to sift gram flour for making the batter . We need a fine gram flour powder for making the khaman.

Whisk the batter in one direction clockwise for 5 minutes. This step ensures the batter turns light and fluffy.

After whisking the batter, allow it to rest for 5 – 6 minutes. We want gluten strands of the gram flour to relax and strengthen the structure of khaman.

Before adding fruit salt or baking soda to the batter, make sure the steaming setup is ready and within the reach of your hand.

I f you are using fruit salt, make sure to use plain flavor. Also, check the expiry date on the sachet for freshness.

DO NOT MIX the batter for too long after adding the fruit salt or baking soda. Otherwise, you will end up with a flat and hard khaman.

Place a cup of water in the microwave while steaming the khaman dhokla. This will create enough moisture inside the microwave to make a soft and spongy khaman.

Insert a toothpick and check khaman for doneness. If it is sticking to the toothpick, it needs more steaming time.

While tempering the khaman, ensure it is warm but not piping hot. Allow it to cool down a bit before adding the sugar syrup.

Dhokla is made with ground, fermented batter of rice, and lentils like chana dal or urad dal. While the khaman recipe is made only with gram flour (besan). Khaman batter is not fermented, unlike dhokla batter. Khaman and dhokla both are highly popular vegetarian Gujarati snacks ( farsan ).

Fill your stovetop steamer with water. Place the pan with the batter inside the steamer and cover with the lid. When you place the pan with the khaman batter, the water should already be boiling or hot. Steam for 12 to 15 minutes.

Fill the inner pot with two glasses of water to steam dhokla in an instant pot. Place a tall trivet in the inner pot. Arrange the pan with the batter on the trivet (I prefer using a small-size round cake tin that will fit easily inside the instant pot). Close the lid. Set the steam valve to the venting position. Set the Steam Mode for 10 minutes. The IP timer does not work in steaming mode; hence you will need to set an external timer. After the set cooking time, open the lid, and insert a toothpick to check dhokla for doneness. Let dhokla sit in the pan for 10 minutes to cool down.

Substitute one teaspoon of fruit salt with a baking soda or cooking soda . Both act as a great instant fermenting agent to make a fluffy khaman. But if fruit salt or baking soda is added in too much quantity, your khaman might get a soapy taste. So be careful!

Yes, you can. 1 tablespoon lemon juice = ¼ teaspoon citric acid (in powder form) . But make sure to use a good quality, edible citric acid.

Transfer the leftover khaman to a large air-tight container along with the liquid. Store it in the refrigerator.

Turmeric powder reacts with baking soda or fruit salt to give orange or red colored patches in khaman dhokla. Add only a pinch of turmeric powder to the batter.

Watch Khaman Video

More Teatime Snack Recipes

• Chilli Bajji
• Corn Chaat
• Aloo Ki Fulori
• Aloo Tikki Chaat
• Moong Dal Samosa
• Bread Basket Chaat
• Sabudana Vada (cutlet)

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

Ingredients

• ▢ 1 Cup Gram flour (besan)
• ▢ ½ Cup water, room temperature
• ▢ 1 teaspoon grated ginger
• ▢ 1 teaspoon chopped green chili
• ▢ salt to taste
• ▢ ¼ teaspoon turmeric powder
• ▢ ¼ teaspoon baking powder
• ▢ 1 tablespoon powdered sugar
• ▢ 1 teasppon cooking oil
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon Eno fruit salt

Ingredients For Tempering:

• ▢ 2 tablespoon cooking oil
• ▢ 1 tablespoon mustard seeds (rai)
• ▢ 5 – 6 curry leaves
• ▢ 2 – 3 green chilies slit into half lengthwise
• ▢ Juice of 1 medium-size lemon
• ▢ 2 tablespoon granulated white sugar
• ▢ 1 Cup water

Instructions

• Combine 1 cup water with grated ginger and chopped green chili. Set aside till required.
• Sift the gram flour in a bowl. Add salt, turmeric powder, sugar, baking powder and mix nicely.
• In small quantity add the ginger water, oil, lemon juice to the sifted flour and stir to combine. Whisk the mixture nicely for next 5 – 10 minutes.
• Cover the batter and set aside to rest for 5 – 6 minutes.
• Prepare a microwave safe bowl by greasing with a teaspoon of oil. Keep aside.
• Add fruit salt or baking soda to the dhokla batter and mix nicely. The batter will rise and turn frothy. Do not whisk the batter for too long, once combined stop whisking.
• Pour the batter into the greased microwave-safe bowl and arrange it in a large bowl. Fill ¼ of the large bowl with water. Cook dhokla in the microwave for 5 minutes.
• Insert a toothpick in the center to check the doneness. Once cooked, allow the dhokla to cool down for few minutes before inverting and cutting into pieces.

Dhokla Tempering:

• Heat oil in a small pan over medium heat. Add mustard seeds, once seeds crackle, add curry leaves, green chilies. Sauté for few seconds and then add the white sugar. Mix nicely.
• Pour water and stir to dissolve the sugar nicely. Once sugar is dissolved, turn off the heat.
• Allow tempering to cool down a bit. Squeeze lemon juice and mix.
• Pour this tempering over the dhokla. At this stage, you can keep Dhokla in the fridge to chill down and soak the syrup flavors or you can serve it immediately.
• Garnish dhokla with grated coconut and chopped coriander leaves.
• Serve instant dhokla with green chutney for a teatime snack.

Recipe Notes:

• It is important to sift the gram flour for making dhokla.
• Whisking the batter nicely ensures a soft and fluffy dhokla.
• Do not mix the batter for too long after adding the fruit salt. It needs to be steamed immediately.
• Do not add lemon juice in the piping hot tempering. The taste of sugar syrup might turn bitter.
• Before tempering the dhokla, make sure the dhokla and tempering are not piping hot. They should be warm to touch but not fuming.
• Allow the dhokla to sit in the sugar syrup tempering for at least one hour before serving. Keep in the fridge.

Nutrition

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