Microwave Khaman Dhokla

Just today morning, my maid was telling me of her displeasure when her neighbours asked her to try some ‘doi bora’ aka, Dahi Wada. She claims these ‘foods’ are strange and taste similarly weird, not suiting their palate at all. I promptly told her how much I love these strange ‘not-so-Bengali’ foods, earning a confused laugh from her. 😀

Well, I do. I love a variety of spreads from North to South to West and Central India (and hopefully I’ll get to try North Eastern cuisine some day too). When I lived in Mumbai, we seldom ate any typical ‘Bengali’ breakfast, usually sticking to toast and eggs, fruit or cereal, or idlis, thelpas, dhoklas, etc, which was all made by Mom back then.

This post is dedicated to one of my favourite breakfast foods/snacks – the humble Khaman Dhokla. Isn’t it funny how daughters pick up their mother’s cooking styles? 😀 Except that now, I try to find ways of amplifying the process, or making changes…like cooking this in the microwave 😛


There’s not a lot of difference texture-wise in the microwaved dhoklas and the normal steamed ones, but keep a watchful eye on your microwave, as it’s easy to overcook the dhokla, turning it hard and dense.


Microwave Khaman Dhokla


  • Besan/Gram Flour – 1 cup
  • Semolina/Sooji/Cream of wheat – 1 tbsp (optional)
  • Curd/Yogurt – 1/4 cup, well beaten
  • Grated ginger – 1 tsp (optional)
  • Green chili paste – 1/2 tsp 
  • Lemon juice – 1/2 to 1 tsp
  • Baking soda or Eno Fruit salt – 1/2 tsp or 1 tsp 
  • Oil – for greasing
  • Water – for making batter
  • Salt – to taste
  • Turmeric – 1/2 tsp

For Tempering:

  • Curry leaves – 10 to 15
  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Sesame seeds – 2 tsp
  • Green chilies – chopped fine (optional) 
  • Sugar – 1 tsp
  • Salt – 1/2 tsp
  • Water – 2 to 3 tbsp
  • Asafoetida – a pinch
  • Coriander – chopped fine (I skipped them, didn’t have any)
  • Grated coconut 


  1. Make a smooth, thick batter with the besan, sooji, curd, salt, green chili and ginger paste by whisking everything together, and add only as much water as needed.
  2. Let the batter rest for 10 minutes.
  3. Grease a microwave safe glass dish and keep aside.
  4. Add the fruit salt, or baking soda. Bubbles will appear and the batter will rise almost double. Use a whisk to mix it very well, and ensure no lumps remain.
  5. Pour into microwave safe dish, cover with a greased lid and microwave on high for 3 to 4 minutes. 
  6. Use a skewer or knife to check if done. If not, cook for another minute or half.
  7. Let it cool for a couple of seconds, run a knife around the edges and invert the dish on to a plate.
  8. Cut into squares, and pour tempering over the pieces, and serve hot.

Preparing tempering:

  1. To prepare the tempering, heat a pan and add the oil.
  2. Once hot, add the mustard seeds, sesame seeds, curry leaves, chilies, asafoetida and salt.
  3. Once a little browned and crisp, add the sugar, and a pinch of salt.
  4. Add the water, after switching off the flame, swirl, and pour over dhoklas. 



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