Khaman Dhokla Recipe Error: The demand for Khaman Dhokla increases in winter, but not everyone is able to make it juicy, spongy and latticed. In such a situation, today we will tell you about those three mistakes which you should not make while making Khaman Dhokla.
Soft Spongy Khaman Tips: The more light and spongy Khaman Dhokla seems, the more attention needs to be paid to its batter and steaming method. Even a slight mistake can make the dhokla dry, hard or sticky. If you also want to make perfect lattice, juicy and puffy Khaman Dhokla every time, then you will have to pay attention to some special things from preparing the batter to adding tadka. The secret of making Dhokla lies in how well the batter is activated, how evenly the steam is supplied and how balanced the tadka is. In such a situation, while making Khaman Dhokla, pay special attention to what mistakes should be avoided while making it.
over- or under-beating the batter
Khaman Dhokla completely depends on the aeration of the batter. If while whipping the batter, you dilute it too much and keep whipping continuously, then the air pocket formed in it gets broken, due to which the dhokla does not become latticed. On the other hand, if the batter is too thick or is not mixed properly then the eno does not activate properly and the dhokla becomes flat and heavy. Therefore, mix the batter only for so long that it becomes slightly smooth and after adding eno, just mix it gently from top to bottom and immediately put it on steam.
wrong steamer temperature
If the water is not boiling completely and you add the batter at the same time, then due to lack of steam the dhokla does not rise and becomes latticed. At the same time, many people keep it on high or high flame, due to which the Dhokla becomes hard from outside, but remains sticky from inside. Dhokla should always be steamed on medium flame, place the tray in the steamer only when the water starts boiling completely. Due to this, the batter gets steam simultaneously and evenly and the Dhokla becomes light, spongy and completely meshed.
Also read- Khaman Vs Dhokla: Which is the real taste of Gujarat?
Not pouring tadka and syrup on dhokla at the right time
Many times, after making Dhokla, people let it cool down and then add tadka. By doing this the tadka does not penetrate inside and the dhokla remains dry. Dhokla becomes juicy only when sugar-lemon water and tadka are poured on it while still warm. Hot dhokla absorbs the syrup quickly, making it soft, juicy and delicious on the inside. If the syrup is too thick or too cold, the dhokla remains spongy but does not appear juicy.
Read this also- Khaman will melt as soon as it goes into mouth, give it a spongy touch with the help of this trick.