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Quick Breakfast Recipe: Besan Dhokla (5 Minutes in Microwave)

Chitrangada has nutrition in mind when cooking for her family. Making tasty nutritious food is a skill she has perfected over the years.

Besan (gram flour) dhokla, prepared in the microwave

Besan (gram flour) dhokla, prepared in the microwave

Is the way to a person's heart through their stomach?

I think yes!

Most Important Meal of the Day

Many people agree that breakfast is the most important meal of the day. Ideally, it should contain all of the essential nutrients in order to keep us active and energetic throughout the day. This is the reason many people try to include carbohydrates, proteins, fruits, and vegetables in the morning meal. I do the same for my family.

What Is the Typical Indian Breakfast?

The typical Indian breakfast might include any of the following: vegetable stuffed parantha, idlis, dosa, uttapam, perched rice upma, rawa, sooji upma, puri-sabji, and chila.

Paranthas can be plain or they can be stuffed with finely mashed or chopped vegetables. They are usually accompanied by curd (plain or raita) with seasonal veggies and pickles or chutneys.

Many of these traditional breakfast recipes require a lot of planning and preparation.

Therefore, many working families nowadays prefer oats, cornflakes, sandwiches, muesli, and other quick and easy breakfast options.

Personally, I prefer to find recipes that can be prepped and cooked quickly, with a minimum of ingredients. I also like to choose recipes that are nutritious, low-fat, and not too caloric.

Why I Like Besan Dhokla

Besan dhokla fits the bill. It doesn't require very many ingredients, it's nutritious, and it comes together quickly. It's perfect for those busy mornings!

Hope you like this quick and easy breakfast recipe.

Ingredients for quick besan dhokla: besan, curd, salt, mustard seeds, curry leaves

Ingredients for quick besan dhokla: besan, curd, salt, mustard seeds, curry leaves

Cook Time

Prep timeCook timeReady inYields

30 min

5 min

35 min

4 servings

Ingredients

  • 250 grams besan (gram flour)
  • 1 cup beaten curd, homemade curds preferred
  • 1/2 teaspoon salt
  • 10 to 20 curry leaves
  • 1 tablespoon cooking oil, for tempering
  • 1 teaspoon black mustard seeds, for tempering
  • 1 finely chopped green chili (optional)
The prepared dhokla mixture

The prepared dhokla mixture

The dhokla after cooking in the microwave

The dhokla after cooking in the microwave

Dhokla can be tempered with curry leaves and mustard seeds.

Dhokla can be tempered with curry leaves and mustard seeds.

Instructions

  1. Mix besan (gram flour) and salt with the beaten curd thoroughly and evenly. It is better to use slightly sour curd. The consistency should resemble a cake mixture. Cover this mixture and let it rest at room temperature for 30 minutes.
  2. Grease a microwave-safe bowl and pour the mixture into it.
  3. Place the bowl in a microwave and cook for 5 minutes.
  4. After 5 minutes, open the door of the microwave and check with a toothpick or knife to see that it's done. The toothpick or knife should come out clean. If not, cook for another 5 minutes.
  5. Take the dhokla out, and let it cool for 5 minutes. Then cut into squares or diamond shapes.
  6. Prepare the tempering: Heat oil in a pan. Add black mustard seeds, green chilies, and curry leaves.
  7. Evenly spread the tempering on the dhokla and mix gently. Serve hot.
Cut the dhokla into desired pieces

Cut the dhokla into desired pieces

After tempering, dhokla is ready to eat.

After tempering, dhokla is ready to eat.

Read More From Delishably

Variations and Tips

  • This recipe can also be made with semolina flour, rice flour, or any other daa (pulses flour).
  • Dhokla can be prepared in advance (e.g., the previous night). The tempering (chownk/baghar/tadka) should be made just before serving, though.
  • It can be heated in a microwave for 30 seconds.
  • Some microwaves may be different with regard to time and temperature. You may cook according to your microwave's instructions.
  • Some people complain that microwave cooking dries their food. To avoid drying, try placing a cup of water inside your microwave. Another option is to cover the mixture loosely with a microwave-safe lid.
  • The traditional method of cooking dhokla is in a double boiler or in a pressure cooker. This method takes more time than microwave cooking.
  • Some people prefer to add baking powder in the mixture to let the dhokla rise and become spongy. It is your individual preference. I believe it may not be necessary for microwave cooking.
  • Microwave cooking is a great option for busy families.

Quotes About Breakfast

“I know family comes first, but shouldn't that mean after breakfast?”

― Jeff Lindsay, Dearly Devoted Dexter

“One should not attend even the end of the world without a good breakfast.”

― Robert A. Heinlein, Friday

© 2014 Chitrangada Sharan

What kind of breakfast recipe do you usually prefer? Please Share in the comments section.

Chitrangada Sharan (author) from New Delhi, India on July 19, 2020:

Thank you MG Singh Ji, for reading and commenting. Much appreciated.

MG Singh emge from Singapore on July 19, 2020:

Wonderful article on a traditional food though I have never eaten dhokla.

Chitrangada Sharan (author) from New Delhi, India on July 17, 2020:

Thank you Peggy, for reading and appreciating the recipe.

If you can’t find curry leaves, you may use green coriander leaves, as well.

I have the curry plant growing in my kitchen garden. It’s easy to grow and use.

Thank you and happy weekend to you.

Peggy Woods from Houston, Texas on July 16, 2020:

Your recipe sounds quick and easy. I am not sure where I could purchase fresh curry leaves, but perhaps some specialty stores carry them. Thanks for sharing another one of your recipes with us.

Chitrangada Sharan (author) from New Delhi, India on January 28, 2020:

Thank you Thelma, for reading and appreciating the recipe.

Good to know that you liked it. Much appreciated.

Thelma Alberts from Germany on January 27, 2020:

This sounds very delicious and easy to make. Thank you for sharing the recipe.

Chitrangada Sharan (author) from New Delhi, India on December 22, 2016:

Thank you MarleneB for reading and commenting on this hub. I am glad you liked the recipe. Yes you can make it with rice flour as well and even with semolina. I have even tried it with leftover bread pieces.

Thanks again and Merry Christmas to you and your family!

Marlene Bertrand from USA on December 22, 2016:

This is definitely something I want to try because it looks quick and easy. I will probably make it with rice flour because I already have that handy - one less item to search for. Thank you for sharing your recipe.

Chitrangada Sharan (author) from New Delhi, India on January 18, 2016:

Thank you Cynthia, for reading and appreciating the hub! That's a good idea to tag it as gluten free recipe. It did not strike me. Thank you for the suggestion .

I am sure you will try this recipe. You can even try it on a double boiler.

Thank you so much!

Cynthia Zirkwitz from Vancouver Island, Canada on January 17, 2016:

This looks very inviting. I do not have a microwave but I do have a 'one-pot' electronic pressure cooker that I can try it in. You can tag it as "gluten free" too! Cheers! ~Cynthia

Chitrangada Sharan (author) from New Delhi, India on October 28, 2015:

Thank you Rajan ji, for your visit and comments!

Yes this method of preparing Dhokla is really very quick and equally delicious. Hope you would like it.

Thank you!

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on October 27, 2015:

we have never prepared dhokla in a microwave before but this looks very good so we will try it. Thanks for the recipe.

Chitrangada Sharan (author) from New Delhi, India on May 10, 2015:

Thank you poetryman6969, for stopping by and commenting!

It is really very tasty. Try it, You would love it.

Chitrangada Sharan (author) from New Delhi, India on May 10, 2015:

Thank you Mary, for your kind visit, votes, share and comments!

It's a very easy recipe and can be made quickly. You can use unsweetened or unsalted yogurt if you don't get curd. I usually set curd on my own. Nothing like home made fresh curd, which is quite simple to make.

Thanks and have a good day!

poetryman6969 on May 08, 2015:

This looks a lot like cornbread. I'll bet it would be tasty.

Mary Hyatt from Florida on May 08, 2015:

I would really like to try making Dhokla. I'm stumped at using curd. I've never used that before. Will have to check out local stores. I like to make Quiche, but sure would like to try this recipe.

Voted UP, and shared.

Chitrangada Sharan (author) from New Delhi, India on April 13, 2015:

Thanks peachpurple, for stopping by and appreciating!

Yes it is very spongy just like cake but made with altogether different ingredients and procedure.

Thanks!

peachy from Home Sweet Home on April 12, 2015:

looks very yummy, like a sponge cake but Indian flavor, must try, thanks

Chitrangada Sharan (author) from New Delhi, India on February 20, 2015:

Thanks Samprita!

Dr. Samprita Sahu from Indore, India on February 19, 2015:

I didn't cover it n probably that's the reason it came out a little dry. Will keep that in mind ...

Chitrangada Sharan (author) from New Delhi, India on February 19, 2015:

Hi Samprita!

Good to know that you tried this recipe.

May be the curd was less in quantity. In fact the mixture should be free flowing. If you are making instantly, it is good to use a bit sour curd and mix thoroughly. I don't use baking powder, but there is no harm in adding a pinch.

If you are making in a microwave, it is good to place the bowl containing the mixture of dhokla in a microwave safe plate, filled with half cup of water(in the plate). You may cover the mixture loosely, to avoid moisture to dry up. Do not cover tightly as it will blow off and is dangerous. Microwave lids are available for that purpose.

I have mentioned all this above in the 'Tips.'

Hope you get it right the next time. Thanks again!

Dr. Samprita Sahu from Indore, India on February 19, 2015:

Hi Chitrangada, after reading your hub I was so tempted and I tried this recipe immediately. It indeed is quite simple. But I don't know where did I go wrong. It came out a little dry and wasn't as fluffy as it should have been. Probably the amount of curd I had taken was less or do we have to add some baking soda too???

Chitrangada Sharan (author) from New Delhi, India on February 19, 2015:

Thank you Samprita, for your kind visit and comments!

Dhoklas can be easily made at home. I hope this hub will help you do that.

Thanks!

Dr. Samprita Sahu from Indore, India on February 18, 2015:

I have always tried making dhoklas with the instant mix. Got to try this one soon... :)

Chitrangada Sharan (author) from New Delhi, India on December 31, 2014:

Thanks Journey*, for stopping by!

Yes we can substitute this with many other ingredients, in case those mentioned above are not available with you. Glad you liked this recipe.

Thanks for appreciating and voting up!

Nyesha Pagnou MPH from USA on December 30, 2014:

Thank you for this interesting recipe that is flexible with possible substitutions for the type of flour used. The photos are very nice as well! Voted up & interesting.

Chitrangada Sharan (author) from New Delhi, India on December 28, 2014:

Thank you aviannovice! Glad you liked it.

Deb Hirt from Stillwater, OK on December 28, 2014:

This sounds like something worth trying! Thank you.

Chitrangada Sharan (author) from New Delhi, India on December 02, 2014:

Thank you Devika, for your visit and comment!

Glad you liked it!

Devika Primić from Dubrovnik, Croatia on December 02, 2014:

Simple and so healthy. I like your idea.

Chitrangada Sharan (author) from New Delhi, India on November 28, 2014:

Thank you vespawoolf, for your kind visit and positive comments!

I agree with you that I have to think of new recipes to serve something interesting to my family. It is a way to celebrate happiness along with my family.

Thank you so much for your support!

Vespa Woolf from Peru, South America on November 27, 2014:

This sounds like a delicious option for breakfast. I guess your family´s preference for something new keeps you looking for recipes! But that keeps things interesting and gives you more Hubs to write. : )

Chitrangada Sharan (author) from New Delhi, India on November 27, 2014:

Thank you travmaj, for your visit and comments!

I am glad you liked this recipe and will try this as well.

Thanks and have a good day!

travmaj from australia on November 26, 2014:

Mmmmm - this looks different and delicious. I shall try it when my daughter visits next month - I'm sure she will be impressed. Thank you.

Chitrangada Sharan (author) from New Delhi, India on November 26, 2014:

Thank you dilipchandraji, for reading and commenting!

I like Dhoklas because they are easy to make, nutritious and can be prepared without oil.

Thanks!

Chitrangada Sharan (author) from New Delhi, India on November 26, 2014:

Thank you Nithya, for visiting and commenting!

I hope your Dhoklas come out softer this time. Thanks again!

Dilip Chandra from India on November 25, 2014:

I see Dhokla in every sweet shop in the city i reside. Few times i tasted :) Now i know how this recipe is prepared.

Nithya Venkat from Dubai on November 25, 2014:

I often make dhokla but they do not come out soft and fluffy, I will try making them with your recipe, thank you for sharing.

Chitrangada Sharan (author) from New Delhi, India on November 25, 2014:

Thank you AliciaC, for your kind visit and positive comments!

Glad you liked the recipe and I am sure you would love it, if you make it for its simplicity and nutritive value.

Thank you so much!

Chitrangada Sharan (author) from New Delhi, India on November 25, 2014:

Thank you Rota, for your kind visit and appreciation!

I am glad you like the recipe and the layout. Thanks again!

Chitrangada Sharan (author) from New Delhi, India on November 25, 2014:

Thank you Venkatachariji!

I am glad you like the recipe. I also love cooking the traditional way, but the present generation has very little time for cooking. And they generally prefer faster cooking methods.

Thank you so much!

Chitrangada Sharan (author) from New Delhi, India on November 25, 2014:

Thank you billybuc, for visiting and commenting!

Glad you enjoyed it!

Chitrangada Sharan (author) from New Delhi, India on November 25, 2014:

Thank you Susan Recipes, for your visit and comments!

Glad you liked it!

Linda Crampton from British Columbia, Canada on November 24, 2014:

This sounds like an interesting meal. It's very different from what I usually eat for breakfast, but I'm looking forward to trying it. I love reading about new recipes that are unusual for me.

Rota on November 24, 2014:

Very nice hub. I enjoy dhokla and used to eat it a lot years ago. I like the way that you created the layout of the hub too.

Venkatachari M from Hyderabad, India on November 24, 2014:

Very interesting recipe. It looks very appealing, though I didn't eat it till now. The instructions are so simple that I can prepare now. I prefer preparing in cooker.

Bill Holland from Olympia, WA on November 24, 2014:

I always enjoy reading about new recipes from different cultures. Thank you for this one.

Susan from India on November 24, 2014:

Wow.. These Dhoklas looked simply amazing. I have never made them before. Thanks for sharing this recipe. Voted up.

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