How to make Mug Dhokla - SK Khazana -

The khaman dhokla cooked in a mug and served in it too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Yogurt (दही)

Cuisine : Gujarati

Course : Snacks and Starters

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For more recipes related to Mug Dhokla - SK Khazana checkout Khaman Dhokla, Besan Egg Chilla, Besan Pancake With Sprouts And Paneer, Khaman Dhokla . You can also find more Snacks and Starters recipes like Vegetable Rice Tikki - SK Khazana kela and gajar ka pakoda Eggs Benedict Thai Fish Patties

Mug Dhokla - SK Khazana

Mug Dhokla - SK Khazana Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 6-10 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mug Dhokla - SK Khazana Recipe

  • Gram flour (besan) 1 cup

  • Yogurt 1 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Sugar 1 teaspoon

  • Ginger-green chilli paste 1 teaspoon

  • Oil 2 tablespoons

  • Fruit salt 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 8-10

  • Dried red chillies sliced diagonally 2

  • Ginger chopped 1 inch

  • Asafoetida 1/2 teaspoon

Method

Step 1

Take gram flour in a mixing bowl, add yogurt, turmeric powder, salt, ½ tsp sugar, ginger-green chilli paste and 1 tbsp oil and whisk well. Add ¼ cup water and whisk again to make a smooth batter.

Step 2

Add fruit salt and mix well. Pour this batter into a mug and cook in the microwave on high heat for 2½ minutes.

Step 3

For tempering, heat remaining oil in non-stick pan, add mustard seeds and let them splutter. Add curry leaves, red chillies, ginger and asafoetida and sauté for few seconds. Add sugar and ¼ cup water and mix well.

Step 4

Remove the mug from the microwave, pour this tempering on top. Serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.