Mug Dhokla

 

            Dhokla, a traditional Gujarati snack is typically steamed but they come out perfect in a microwave too, in much less time. This is a very simple, easy to prepare and a completely hassle free recipe. In just three minutes, you have a healthy piping hot mug dhokla ready to be devoured as a breakfast option or any time of the day. A great comfort food, they turn out real soft and spongy. 

          Pour some flavorful tempering over it and enjoy them directly from the mug. Alternatively, you can slice them and pour the tempering over it. You can also add some green chutney and / or sweet tamarind chutney if preferred. So check out the step by step pictorial recipe to prepare this yummy treat.

          These mug dhoklas are ideal for breakfast as an evening tea-time snack, or to satisfy sudden hunger pangs. It can be prepared either with besan (gram flour), sooji (semolina) or both combined. So this is the latter version.

          They are both wholesome and nutritious, and they can be packed as a lunch box meal too. This is an instant version that kids will definitely love and is ready in no time. With a slight hint of sweetness, tanginess and spiciness, they are a great party  treat too. 

Dhokla - 

• 1/2 cup gram flour (besan)
• 2 tbsp. semolina (sooji)
• 1/4 cup yoghurt
• 1 tbsp. oil
• 1 tsp. ginger-green chili paste
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. sugar
• 1/4 tsp. asafoetida
• 1 tsp. eno fruit salt / 1/4 tsp. baking soda 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 green chili, chopped
• 1/2 tsp. sesame seeds
• 1/4 tsp. red chili powder 
• 2-3 tbsp. water

Garnishing - 

• chopped coriander leaves, chopped
• fresh grated coconut

            In a mixing bowl, mix together all the ingredients (except eno fruit salt) mentioned under Dhokla. 

          Add required quantity of water and whisk it. Set aside for 10 minutes. 

          Add more water if required to form a batter of pouring consistency. Be sure that there are no lumps. 

          Add eno fruit salt and give it a stir. Pour into a greased microwave safe mug / cup. Fill only till 3/4 of the mug. 

          Microwave on high power for 2 & 1/2  - 3 minutes. Do the toothpick test to check if it is done. 

           Tempering - Heat oil in a tadka pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves and green chili. Switch off the flame and add the red chili powder and 2-3 tbsp. water. 

           Give it a stir and pour this tempering over the mug dhokla. Garnish with chopped coriander leaves and fresh grated coconut. 

           Enjoy them directly from the mug just as it is or with green chutney / sweet tamarind chutney.

Note - 

          Alternatively, you can slice the dhokla and pour the tempering over it. Garnish with chopped coriander leaves and fresh grated coconut. Serve along with green chutney and sweet tamarind chutney.

In a mixing bowl, mix together all the ingredients (except eno fruit salt) mentioned under Dhokla.

Add required quantity of water and whisk it. Set aside for 10 minutes. Add eno fruit salt and 1 tsp. water. Give it a stir. 

Pour into a greased microwave safe mug. Fill only till 3/4 of the mug.

Microwave on high power for 2 & 1/2  - 3 minutes. Do the toothpick test to check if it is done. 

Heat oil in a tadka pan & temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves  green chili. Switch off the flame & add the red chili powder and 2-3 tbsp. water. 

                    Give it a stir & pour this tempering over the dhokla.

     Garnish with chopped coriander leaves & fresh grated coconut. 

Enjoy them directly from the mug just as it is or with green chutney / sweet tamarind chutney.

Spinach Rava Dhokla (Steamed Semolina Cake - Gujarati Style)

 

           Check out this healthy and a very popular Gujarati snack with a difference. I added some spinach puree to make it more nutritious and appealing to the eyes. This is an instant version, where I have used rava / semolina to make these delicious and fluffy small bites. 

          The procedure remains very much the same as you usually make Dhoklas. It can be prepared in no time and is a very good option for breakfast or as an evening tea time snack. These Dhoklas are also great as a lunch box meal or as a travel snack too. So check out the step by step pictorial recipe to prepare this yummy steamed snack. 

Dhokla Batter - 

• 1 cup rava / sooji / semolina
• 1 cup spinach, blanched & pureed
• 1/3 cup yoghurt
• salt to taste
• 1 tbsp. oil
• 1 tbsp. lime juice
• 1 tbsp. ginger, grated
• 1-2 green chilies, chopped
• 1 tsp. eno fruit salt

Tempering--

• 1-2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tbsp. sesame seeds
• 1 green chili, chopped
• 1 sprig curry leaves

Garnish--

• 1 tbsp. fresh grated coconut
• 1 tbsp. coriander leaves, chopped

         In a mixing bowl, mix together all the above mentioned ingredients for the Dhokla batter, (except eno salt) with required quantity of water. The batter should be of pouring consistency just like idli batter. Keep aside for 15-20 minutes.

          Mix eno fruit salt to the batter and 1 tbsp. water. Give it a mix. Immediately Pour the batter into a greased steel plate / cake tin / container and steam for 15-18 minutes on a low flame. Keep aside to cool down. Then invert it over a plate and cut into slices.

          For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, green chilies and sesame seeds. Sauté for a few seconds. Add 2 tbsp. water and then switch off the flame. 

          Pour this tempering over the steamed Dhoklas. Garnish with fresh grated coconut and coriander leaves. Enjoy with any chutney of your choice. 

In a mixing bowl, mix together all the above mentioned ingredients for the Dhokla batter, (except eno salt) with required quantity of water. 

The batter should be of pouring consistency just like idli batter. Keep aside for 15-20 minutes.

Mix eno fruit salt to the batter & 1 tbsp. water. Give it a mix. 

Immediately pour the batter into a greased steel plate / cake tin / container & steam for 15-18 minutes on a low flame. Keep aside to cool down. 

                 Then invert it over a plate & cut into slices.

For the tempering, heat oil in a pan & temper with mustard seeds. After it stops spluttering, add the curry leaves, green chilies & sesame seeds. Sauté for a few seconds. Add 2 tbsp. water & then switch off the flame. 

                   Pour this tempering over the steamed Dhoklas.

             Garnish with fresh grated coconut & coriander leaves. 

                  Enjoy with any chutney of your choice. 

Rava Dhokla / White Dhokla (Steamed Semolina Cake)

 

                Rava Dhokla / White Dhokla is a classic Gujarati snack to be relished as an appetizer / breakfast with green chutney or as an evening tea time snack. Healthy and nutritious, these can be a perfect lunch box meal too. At the same time, sumptuous and filling, these steamed and spongy treats can do wonders to your party menu.  

               This recipe is an instant version where I have used rava (sooji) to make these delicious and fluffy small bites. It can be prepared in no time and is a very good option when time is a constraint. So check out a step by step pictorial recipe to prepare it.   

• 1 cup rava (semolina)
• 1/2 cup yoghurt
• 2 tsp. lime juice
• 1 tsp. ginger, pounded
• 2 green chilies, pounded
• salt to taste
• 1 tbsp. oil for the batter
• 1 tsp. sugar
• 1 cup water
• 1 tsp. Eno fruit salt
• 2 tbsp. oil for the tempering 
• 1 tsp. mustard seeds
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          In a mixing bowl, add rava, yoghurt, salt, lime juice, sugar, oil, pounded ginger and pounded chilies. 

          Add 1 cup water and prepare a thick batter of pouring consistency. Cover and keep aside for 15-20 minutes. 

          Add the Eno fruit salt and a sprinkle of some water. Give it a gentle mix to combine well. 

          Pour into a greased steel plate / cake tin and steam for 18-20 minutes. After it cools down, gently run a knife around the edges of the cake tin and invert it over on a plate. Cut it into desired shapes.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the green chilies and curry leaves. Sauté for a few seconds.

          Then add 1/4 cup water and pour this tempering over the steamed dhokas. Garnish with coriander leaves and serve with green chutney.

In a mixing bowl, add rava, yoghurt, salt, lime juice, sugar, oil, pounded ginger & pounded chilies. 

Add 1 cup water & prepare a thick batter of pouring consistency. Cover & keep aside for 15-20 minutes. 

Add the Eno fruit salt & a sprinkle of some water. Give it a gentle mix to combine well. 

                 Pour into a greased steel plate / cake tin.

                     Steam for 18-20 minutes.

                    Allow it to cool down.

Gently run a knife around the edges of the cake tin & invert it over on a plate. Cut it into desired shapes.

Heat oil in a pan & temper with mustard seeds. After it stops spluttering, add the green chilies & curry leaves. Sauté for a few seconds.

                    Then add 1/4 cup water.

                    Pour this mix on the steamed dhokas. 

            Garnish with coriander leaves & serve with green chutney.

Mug Dhokla in Microwave

          Dhokla, a traditional Gujarati snack is typically steamed but they come out perfect in a microwave too, in much less time. This is a very simple, easy to prepare and a completely hassle free recipe. In just two and a half minutes, you have healthy piping hot dhokla ready to be devoured. They turn out real soft and spongy. 

          Pour some flavorful tempering over it and enjoy them directly from the mug. Alternatively, you can slice them and pour the tempering over it. You can also add some green chutney if preferred. Enjoy!!!

          These mug dhoklas are ideal as an evening tea-time snack, for breakfast or to satisfy sudden hunger pangs. It can be prepared either with besan (gram flour) or sooji (semolina). So this is the latter version.

          They are both wholesome and nutritious, and they can be packed as a lunch box meal too. This is an instant version and is ready in no time. With a slight hint of sweetness, tanginess and spiciness, they are a great party treat too. 

Dhokla - 

• 1/2 cup sooji / semolina
• 1/4 cup yoghurt
• 2 tbsp. oil
• 1 tsp. ginger-green chili paste
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. sugar
• pinch of asafoetida
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. baking soda 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1/2 tsp. red chili powder 
• 1 tsp. lime juice
• 2-3 tbsp. water
• 1/2 tsp. sugar (opt)

Garnishing - 

• 1 tsp. coriander leaves, chopped
• 1 tsp. fresh grated coconut

            In a large bowl, mix together all the ingredients (except baking soda) mentioned under Dhokla. Add required quantity of water and set aside for 10 minutes. 

          Add more water if required to form a batter of pouring consistency. Be sure that there are no lumps. 

          Add baking soda and give it a stir. Pour into a greased microwave safe mug / cup and microwave for 2 & 1/2 minutes. Fill only till 3/4 of the mug. Do the toothpick test to check if it is done. 

           Tempering - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves and red chili powder. Switch off the flame and add 2-3 tbsp. water, sugar and lime juice.

           Give it a stir and pour this tempering over the dhokla. Garnish with chopped coriander leaves and fresh grated coconut. Enjoy them directly from the mug just as it is or with green chutney.

          Alternatively, you can slice them and pour the tempering over it. Serve, garnished with chopped coriander leaves and fresh grated coconut.

Foxtail Millet Dhokla

 

         Dhokla is a traditional Gujarati steamed savoury snack, made of gram flour. However, I replaced it with Foxtail millet to come with this yummy breakfast / tea-time snack. It can also be packed as a lunch box meal, while travelling or as a party appetizer. Choice is yours. 

          It is steamed to perfection, with a tempering of mustard seeds, sesame seeds, asafoetida, green chilies and curry leaves. They are then garnished with chopped coriander leaves. So check out a quick step by step pictorial recipe to prepare this soft and fluffy dhoklas. 

          Foxtail millet is a great substitute to rice. It is diabetic friendly, healthy and nutritious. Hence, these dhoklas can be enjoyed with coconut chutney or green chutney. 

          These grains are gluten free, has low G.I. index, reduces blood sugar and promotes weight loss. It is rich in iron and calcium and so is advisable to include in our daily diet. 

Ingredients - 

• 1 cup Foxtail millet flour (Kangni)
• 1/4 cup gram flour (besan)
• 1/2 cup yoghurt
• 1 tbsp. oil
• 1" ginger
• 2 green chilies
• water as required
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. eno fruit salt

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seed
• 1/4 tsp. asafoetida
• 2 slit green chilies
• 1 sprig curry leaves
• 1 tsp. sesame seeds
• pinch of salt
• 1 tsp. lemon juice
• 1/3 cup water
• 1 tbsp. coriander leaves, chopped

           Blend the yoghurt, green chilies and ginger. Keep aside. 

          Mix together Foxtail millet flour, gram flour, blended yoghurt, salt, oil, roasted cumin powder and turmeric powder with required quantity of water to form into a batter of pouring consistency. Keep aside for 30 minutes.

          Add eno fruit salt to it and mix well. Pour into a greased steel container and steam for 20 minutes on a medium flame. When cool, cut into desired shapes.

         Tempering - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, asafoetida, curry leaves and green chilies.

         Sauté for a few seconds and switch off the flame. Add 1/3 cup water, lime juice and a pinch of salt. 

          Mix everything well and pour over the steamed Dhoklas. Garnish with coriander leaves and enjoy with green chutney.