Best time to add eno in batter: Idli-dhokla is definitely made of breakfast or lunch time in most homes. In such a situation, if you want soft, fluffy and spongy idli dhokla, then put a spoonful of eno, you will also say wow.
When to add eno in Idli batter: Both Dhokla and Idli are the pride of Indian kitchen. There is a South Indian food, the other Gujarati snacks, which is not only part of the South and Gujarati kitchen, but is now made with great enthusiasm in North and Central India. People make it at home, but often at home they cannot become a soft and spongy like market. In such a situation, it is most important to understand when to pour and how to pour, because this is the step that makes your dhokla or idli bloated and light. Many people put it only while making the batter, but it does not get better results.
Prepare the base of the batter
First of all, soak rice and lentils in the right proportion and grind it. If you are making instant dhokla then use gram flour or semolina. Keep in mind that after adding the eno, the batter is not to be thrown too much nor grind the grinder for long. Prepare a smooth batter, so that its natural air texture is maintained.
Read this B- Easy tips to make idli soft and spongy
The correct way of firmmentation
The real taste of Idli or Khaman Dhokla comes only when its batter is properly firm. For this, cover the batter overnight or for at least 8 hours and keep it on a warm place. The batter is lightened by the firmment, which later swells at the time of steaming and gets spongy texture.
The right time to put eno
The eno should always be put just before steam. If you put the eno in the first, then its effect will end and the batter will not bloom. Take the firmant batter, add one teaspoon of eno (1 teaspoon enough for about 200 grams of batter) and add one teaspoon of water or lemon juice so that the eno becomes active immediately. Now mix the batter with light hands, do not throw too much, that is so that the eno is well. You will see that the batter will start to swell immediately and bubbles will start to form.
Also read- Chana Dal Dhokla Recipe: Besan is old, make gram dal dhokla at home, know recipe
Way to steam
Grease the mold in advance by applying oil and allow water to boil in the steamer. Then add the batter and steam on medium heat for 10-15 minutes. Dhokla or idli will swell completely and will take soft spongy texture. After steaming, let it cool for a few minutes, then add tempering to the dhokla before serving. Serve idli with sambar or coconut chutney.