I ate my first Dhokla in Delhi. Loved the taste and texture. Regional recipes have their authentic unique taste when prepared in a regional setting. Being a foodie, when I like a dish, I try to find it’s authentic recipe esp in my circle. I like recipes which are passed from generations, recipes which have become part of family etc. I learnt this recipe from a friend.

Microwave can be used which is much faster and convenient than cooker.




  1. Besan/chickpea flour  – two cups
  2. Sooji/semolina  –  four tbsp
  3. Salt  –  to taste
  4. Asafoetida  –  a pinch
  5. Sugar  –  two tsp
  6. Ginger and green chili paste  –  one tbsp
  7. Oil  –  four tbsp
  8. Eno / fruit salt  –  two and a half tsp
  9. Lime juice  –  two tsp
  10. Coriander paste  –  half cup

Ingredients to make tempering

  1. Oil  –  two tsp
  2. Sesame seeds  –  two tbsp
  3. Mustard seeds  – one and half tsp
  4. Curry leaves  –  few
  5. Coriander leaves  – few
  6. Chopped green chilis  –  one tbsp
  7. Water  –  three tbsp


Grease a baking pan ( one tbsp oil) and keep it aside. In a mixing bowl, add besan, sooji, sugar, salt and asafoetida. Mix well. Now add green chilies and ginger paste, lime juice, oil (three tbsp), coriander paste and water, little by a little. Mix well until all ingredients are incorporated like dosa batter consistency. Finally, add Eno and mix well very fast. Immediately pour into a baking tray, cover it and microwave for 10 to 15 mins (depends upon the power).  Insert a toothpick into the dhokla and if it comes out clean then it’s ready, else microwave for a minute or more.


Remove the tray and leave it aside for 5 mins and cut them into pieces.

Preparing tempering

In a hot pan, add oil, mustard seeds, curry leaves, green chili, sesame seeds, fry until mustard seeds crackle. Now add water and sugar. Boil it. Pour on dhokla. Ready to serve…


Serves two


20 mins


One day