How To Make Perfect Spongy Dhokla
Khaman Dhokla, a traditional dish made in Gujarati homes, is very much liked across the country. Its sweet and sour juicy taste melts in the mouth, but it becomes good only when some things are kept in mind while making it. Often people complain that they do not make spongy dhokla. Actually, when Dhokla does not have a sponge, the tadka is not able to penetrate inside it properly, due to which its taste does not improve. In this article, we will know that keeping the things in mind you can make spongy dhokla.
Khaman Dhokla, the traditional dish of Gujarat, is so popular that it is also being sold in the market. If you are a non-Gujarati and you also like Dhokla, then know which things you should keep in mind so that you can make spongy, soft and juicy Dhokla. Also know what is the right time to add baking soda or Eno to the batter to make instant Dhokla.
Traditional way of making Dhokla
Traditionally in Gujarat, baking soda or Eno is not used in making Dhokla. People prepare its batter and keep it overnight so that it gets fermented. This makes it swell well. For this, chana dal is first ground and then put in a big vessel. Then mix salt and turmeric and keep it covered. It swells well overnight. Even if you keep it for just 5 to 6 hours in summer, it gets fermented.
It is necessary to beat the batter
To make Dhokla spongy and soft, if you are using the instant method then definitely beat the gram flour well. It has to be beaten so much that it swells well. The way to check this is to add a little gram flour batter in water. If it starts floating then it is perfect. Add curd and a little oil to it. Keep it aside for some time.
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Will not become red dot
When you make instant dhokla, you add eno to it so that the batter swells and becomes spongy, but due to the reaction of turmeric with eno, red dots are formed on the dhokla. The simple way to avoid this is to mix turmeric with water and sugar and then add it to the batter. With this the color of Dhokla will be perfect.
When to add baking soda-eno
To activate the batter, you have to add eno when the water starts boiling i.e. just before steaming, you add eno and baking soda. Do not add it in advance. Actually, when you add Eno and baking soda, bubbles are formed in it and due to this, the texture of Dhokla is created, but if you mix these ingredients beforehand then its fizz will be lost.
correct way to mix
Also keep in mind that when you add Eno or baking soda, you have to mix the batter by stirring it from one side only with a spoon. Along with this, it is also important to keep in mind that after adding eno, do not beat it too much. Just mix the eno well. Immediately pour the batter into the greased tin and leave it to steam. It will be completely cooked in 15-20 minutes. Check with a toothpick if the batter is not sticking then your Dhokla is ready.
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