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3 Minute Besan dhokla without Eno and made in Microwave is a breeze to make with perfect texture and sponginess as is there in the one bought from the market. 

Though this instant dhokla recipe is very simple, it’s the tips that are needed the most. Normally, homemade Dhokla is not as porous as the store-bought one. Why is it so? What goes wrong so the result is not good?

So, sharing here the recipe along with tips to make perfect Besan dhokla in the microwave. However, you can make it on gas stove too.


Besan dhokla recipe


dhokla without eno

Gujarati besan dhokla is a rage. No tea party is complete without it. Any guests coming to your place then dhokla is sure to be there on the menu. Isn’t it? But it takes almost half an hour to make this if making in a steamer on the gas stove. But in the microwave, the same dhokla can be prepared in just 3 minutes. Isn’t it cool?

Before we have a look at the dhokla recipe without ENO, let us see what ‘dhokla’ means exactly.


What Is Dhokla Made of?

Dhokla, in simple words, is a steamed savory cake. It is a specialty of Gujarat and is made with fermented batter. It is also known as Khaman Dhokla or simply Khaman.

This fermented batter can be made with lentils, rice, and lentils, semolina (Rawa) millets, or even gram flour (besan). Here, we are referring to dhokla made with besan.

But nowadays, instead of fermenting it naturally, which takes a few hours, we quicken the process by using Eno. But in this recipe, we are not using ENO too. Then?


 Dhokla Without Eno

It’s been ages that I have bought Eno. Then how do I make instant idli or dhokla? Whether for acidity or for instant fermentation, I use baking soda only.

Actually, what is Eno? Eno is nothing but a combo of baking soda and citric acid. So, if you use these 2 ingredients then there is no need to use Eno. I have a detailed post on Homemade Eno. If interested, then read everything about how to make Eno at home in this post.

Besan Dhokla


 In Microwave Oven

Over the past few years, I have been making Dhokla but it used to be on the gas stove which took 30 to 40 minutes. A few months back, while I was making it, somehow I was left with little batter, that too after adding baking soda. So, I couldn’t keep it to steam later. Therefore, I steamed it in the microwave. And within 3 minutes, it came perfectly whereas my bigger batch was still in the cooker and not even half done. I was so impressed with the microwave dhokla that now, I use that only. No hassle of heating water, keeping stand and waiting for long.

Some other Microwave Recipes:


 On Gas Stove

Both methods are equally good. It’s just that in the microwave, it gets ready in 3 to 4 minutes whereas, on the gas stove, it takes approximately half an hour. So, you can proceed at your convenience.


Tips For The Perfect Spongy Outcome

Instant besan dhokla gets ready in 3 minutes in the microwave but like the one made on gas stove, it tastes good only after few hours. This is because, during this time, it absorbs the water well and then tastes good.



Step by Step Recipe

A. For Dhokla

Make batter


Make lump-free smooth batter


Besan with Baking Soda and Lemon

Besan Dhokla with Lemon


Instant Gujarati Dhokla


how to make dhokla at home


Gujarati Dhokla in Microwave


instant dhokla recipe in microwave

besan dhokla in microwave


 Dhokla without ENO


B. For Tempering

 Tempering of Rai and hari mirch


C. Assembly

Gujarati Dhokla at Home




Q) You have added lemon juice many times. Is it ok?

Yes, lemon juice is used 3 times.


Q) Why Dhokla becomes red at times?

Dhokla becomes red due to the reaction between turmeric and baking soda. If the baking soda is even slightly more than required then it reacts and turmeric leaves red spots in the dhokla.

Q) Can we replace lemon juice with any other ingredients?

Yes, you can use 1/4 tsp citric acid in place of lemon juice.

Q) Is Dhokla A Healthy Food?

Though the recipe of besan dhokla is very straight forward but still usually the homemade is one is not that spongy and is devoid of fluffiness. Actually, it calls for certain tips. These tips were given to me by my aunt (my bua) Anju Jain long back. If these tips are followed then you are sure to get the perfect instant besan dhokla without eno in the microwave.

Q) Can we keep Dhokla in the fridge for long term use?

A) You can keep it in the fridge for a day or two only. Thereafter, it becomes dry. Also, ensure that you keep it in an airtight container.


Q) Why is my Dhokla not spongy?

A) Possible reasons can be:


Q) Why is my dhokla bitter in taste?

A) Baking soda needs acid to react with otherwise it leaves a soapy or bitter taste. If baking soda is added without lemon juice (or citric acid or vinegar or curd) then the dhokla will taste bitter.


Let’s Connect!

Thank you for reading this recipe of Dhokla without Eno. I hope you have liked it and will surely try it out for your loved ones. When you try it out then do share it on Instagram and tag me too using #samirasrecipediary

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Besan Dhokla Without Eno In Microwave

Make besan dhokla in the microwave in just 3 minutes.
Prep Time 5 mins
Cook Time 3 mins
Resting Time 15 mins
Total Time 23 mins
Course Snack
Cuisine Indian
Servings 4


For Greasing the Bowl

  • 1 tsp Oil

For Dhokla

  • 1 Cup 80 g Besan (Gramflour)
  • 1/2 teaspoon Salt
  • 1 Tbsp Oil
  • 1 Tbsp Sugar
  • 1 Tbsp Lemon Juice
  • 1 tsp Green Chillies Paste
  • 3/4 Cup Water
  • 1 Tsp Baking Soda + 1 Tbsp Lemon Juice

For Tempering

  • 1 tsp Oil
  • 1/2 tsp Mustard Seeds Rai
  • 8 to 10 Curry Leaves
  • 4 to 6 Green Chillies
  • 2 Cup Water
  • 2 Tbsp Sugar
  • 1 tsp lemon Juice

For Garnishing

  • Few Coriander Leaves Chopped Finely


For Dhokla

  • Take a 4'' by 4'' microwave safe bowl, grease it and keep it aside. You may take a round bowl too.
  • Take besan, salt, oil, lemon juice, sugar and green chillies paste in a bowl. Whisk it nicely.
  • Make a smooth, lump free batter, adding little water at a time.
  • Beat it for a minute or two.
  • Cover it and leave it for at least 15 minutes. You may keep it longer too.
  • Now, instead of Eno, we are using baking soda and lemon juice here. So, sprinkle baking soda on the batter. On this, add lemon juice. Immediately, you will see bubbles.
  • Mix the batter quickly for about 30 seconds. You will find the batter foaming up a lot.
  • Put this batter in the greased microwave safe dish.
  • Tap it to release air bubbles.
  • Cook it in the microwave, on high power, for 3 to 4 minutes.
  • After, 3 minutres, check by inserting a toothpick. If it comes out clean then take the dish out or continue cooking for 1 more minute.
  • After taking out of the microwave, let it cool down for 5 to 10 minutes.
  • Loosen the edges with a knife and invert it on a wire rack.
  • Let it cool down.
  • Invert it in to a plate/serving platter and cut pieces.

For tempering

  • Heat oil, crackle mustard seeds.
  • Add green chillies and water.
  • Add sugar and boil it for 2 to 3 minutes, so that chillies impart their flavour in the water.
  • Let it cool down.
  • When at room temperature, add lemon juice.


  • Put 1/3 of this water on the prepared dhokla.
  • Keep the dhokla in the refrigerator.
  • After an hour or so, you will find dhokla has absorbed all the water and is dry.
  • Now, again put some water.
  • Similarly, after an hour, add the remaining water.
  • Sprinkle coriander leaves and serve with love, tea optional.


  1. Lemon juice is added at 3 stages.
    • First, while making the batter.
    • Secondly, along with baking soda.
    • And thirdly in the tempering.
  2. 2. You may use citric acid in place of lemon juice. 1 Tbsp lemon juice is equal to 1/4 teaspoon citric acid, so use accordingly.
  3. Use any cooking oil.
  4. Besan is a very dry flour. Adding oil to the batter keeps the dhokla moist.
  5. While making the batter, add little water at a time to avoid lumps.
  6. Even after taking out of the microwave, cooking continues due to the extremely hot steam in the dish.
  7. Keep it on a wire rack to avoid the bottom getting soggy.
  8. While the batter is resting, you may prepare the tempering, so that it cools down by the time dhokla is ready.
  9. Lemon juice should be added to the water once it cools down.
  10. Use any microwave-safe bowl, preferably glass. Avoid plastic.
  11. Take a large bowl, as the batter foams up a lot in the microwave.
  12. The quantity of water may vary a little due to the different absorption capacities of besan.
  13. You can make the same dhokla on the gas stove/idli stand.
Keyword Besan Dhokla Recipe, How to Make Dhokla in Microwave, How to Make Dhokla Without Eno

Healthy Eating…Healthy Living…



14 Responses

    1. And I am getting addicted to your inspiring and motivating comments. Your trust n my recipes is a huge compliment for me. Keep sharing your feedback. Thank you so much!

  1. Too much practice,research work and true spirit of giving lovely recepies with really helpful and easy tips makes your blog a very successful one.Its a true guide for people who loves cooking

  2. 5 stars
    Thank you for explaining Eno!!! I couldn’t get eno but have ingredients for home made Eno! Thanks so much

  3. I hv try two three times earlier but it fail let c what happens now.one question i want to ask u hv written three times u hv use lemon juice how much firsttime& water how much.question related cake that i hv try two times mango cake but its wet i hv put mango puree in batter.again i hv put then it burns.if v increase quantity then how to increase time for cake in microwave.increasing time burns d cake then how to solve this.do reply

    1. Hi Ritu, Yes, lemon juice is used 3 times.
      The first is while making the batter. It’s given in the recipe card, but still, it’s 1 tablespoon
      The second time it is added along with baking soda. This is in replacement for Eno. Again, its 1 tablespoon
      And thirdly, it is added while making tempering which is to be poured over the cooked dhokla. It’s 1 teaspoon. This is optional and can be avoided too.
      You said that you tried it earlier too, so was it with my recipe only or a different one?

      As for the mango cake, which one did you try? Mango semolina cake?
      If yes, then you need to keep the batter thick without adding any water. Sometimes, mango puree is watery and at times it’s very thick, depending upon the quality of mangoes. So, adjust mango puree quantity, so that it’s sufficient to make a thick batter. And bake it at 170 degrees, it will come out nice.

      I hope that solves your concerns. If anything else needs to be clarified, pl feel free to ask.

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