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 satisfyingfun teatime snack perfectly serves twoquick and easy to makerequires less than 15 minutesminimal 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, WaterGarnish: 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.
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