Nov 20, 2013

Microwave Carrot Dhokla

Microwave Carrot Dhokla - A delicious Gujarati snack !!!

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Makes: 10 - 12 medium size pieces


Please use same measuring cup to measure gram flour and water.

1 cup ( 200 ml / 8 oz Indian standard measuring cup ) gram flour / besan

1 cup sour ( 200 ml ) curd

1 teaspoon Eno fruit salt (available @ medical stores and supermarkets. It's an antacid and good for digestion)

1/4 teaspoon salt ( or salt to taste )

1/4 cup water for mixing

1/4 teaspoon turmeric powder

½ teaspoon ginger paste

1 carrot, grated

1/2 teaspoon extra oil to grease  microwave safe bowl


Mix gram flour, curd, Eno fruit salt , salt , ginger paste and turmeric powder.

Add 1/4 cup water to make the batter  of pouring consistency (like dosa batter).

Add grated carrot and mix well.

Immediately pour the mixture into greased  microwave safe bowl and microwave @ 750 W (high power) for 4 minutes. Switch the power off and remove microwave safe bowl after 4 minutes.

Doneness Tests for dhokla:

A toothpick inserted in the centre of the dhokla will come out either clean or with only a few crumbs clinging to it. If there is uncooked batter or many damp crumbs on the toothpick, return the dhokla to the microwave oven and cook for 1 more minute (or maximum 2 minutes). Remember to set the timer again! (750 W).

 Normal method – Pour dhokla batter into greased steel bowl / dhokla steamer. Pour a glass of water in the pressure cooker. Keep the pan in the pressure cooker over a stand. Close the lid and do not put weight. Steam for 15 minutes or till done ( reduce the steam to low and steam for 15 minutes ).

Keep aside to cool and cut into desired shapes.

For Seasoning:


2 teaspoon cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds ( jeera )

2 green chillies , slit lengthwise

1 spring curry leaves

3 teaspoon lemon juice

1/4 teaspoon hing ( asafoetida )

2 teaspoon coriander leaves, chopped

1 tablespoon desiccated coconut ( optional )


Heat oil in a pan. Add mustard seeds. When they start sputter add jeera, curry leaves, green chillies, lemon juice and hing . Stir, keep on low heat till fragrant. Pour this seasoning over dhokla.

Sprinkle with desiccated coconut and chopped coriander leaves. Serve hot / cool with green chutney.

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