How to make perfect dhoklaImage Credit source: Getty Images
Soft-juicy, sour-sweet Dhokla is liked by children as well as adults. This traditional Gujarati dish is very popular all over the country. For this reason, now instant methods have also been devised to make Khaman Dhokla. Some people complain that when they make Dhokla, the batter does not rise properly after steaming and a lattice is also not formed in the Dhokla. In this way there is no softness in Dhokla. If this happens to you too, then know due to which mistakes Dhokla gets spoiled.
Traditionally people prepare Khaman for Dhokla i.e. yeast is raised in the batter. To make it instant, baking soda or Eno is used, but due to some mistakes made while making it, Dhokla does not become spongy.
Don’t make mistakes in mixing and filtering
Whenever you make Dhokla, the gram flour must be sieved. Many times we do not sift gram flour and then lumps are formed while mixing it. Due to this, the air that creates bubbles inside is not formed properly and due to this the Dhokla does not get meshed properly from inside. Apart from this, it may remain raw in place of lumps. While mixing gram flour after filtering it, keep in mind that there should not be any lumps in it. If you see lumps then strain the batter once through a thick sieve.
Not using water in proper quantity
Dhokla should become perfectly spongy and soft. For this it is important that the texture of the batter is correct. If the texture is too thick or too thin, then the Dhokla will not be cooked properly, either it will become hard or it will not form a mesh. To check the texture of Dhokla, take it in a ladle and drop it into the vessel from some height. If it falls in a creamy texture then the consistency is correct.
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Adding Eno-Baking Soda at the Wrong Time
While making Dhokla, it is very important to keep in mind the timing of activating the batter. When the water is ready to boil and you want to steam the dhokla immediately, then add baking soda or eno to it. If you mix Eno and baking soda in it beforehand then the bubbles formed in it disappear and the Dhokla does not become spongy.
stir the batter too much
To make Dhokla, the batter has to be beaten well so that the gram flour swells, but once you activate it i.e. add eno to it, then mix it by rotating the ladle only on one side. Don’t make the mistake of running it too much. When you run it too much after activating it, the fizz goes away. Just add eno, mix it well and let it steam immediately.
taking out dhokla without checking
Many times we feel that 20-25 minutes have passed since the steaming took place. If Dhokla looks puffed up from outside then it would be cooked, but sometimes it may be raw at some places. In such a situation, take a toothpick or a knife and prick the dhokla at two or three places. If the batter is not sticking to it at all then the Dhokla is ready.
