Although Dhokla is a popular dish in Gujarat, this dish is loved by many. Dhokla is a popular choice for breakfast or evening snacks. Many people try to make the soft, chewy and spongy dhokla available in the market at home, but due to a few mistakes, it ends up being hard, chewy or raw inside. Perfect dhokla can easily be prepared at home if you use right ingredients, right quantity and right method. Learn the easy recipe for soft-spongy dhokla.
Materials required for making Dhokla
- 2 cups gram flour
- 1 cup curd
- 1 teaspoon lemon juice
- 1 teaspoon of sugar
- Salt to taste
- A packet of 1 eno
- Half a cup of water
- 1 tsp oil
- Mustard
- curry leaves
- green chilies
- A mixture of sugar and water
Dhokla making recipe
First of all sift gram flour in a large bowl. Add curd, salt, sugar, lemon juice and water to it and make a smooth batter without lumps. Keep this mixture covered for 10 to 15 minutes. After this keep the water in the steamer to heat. Keep the dhokla pot ready with oil. Now add Eno or baking soda to the batter and mix gently once. Immediately pour this mixture into a bowl and place it in the steamer. Steam this mixture for 15 to 20 minutes on medium heat. After cooking, check with a knife or toothpick. When baked perfectly, take out the dhokla in another plate. Then add mustard seeds, curry leaves and green chillies in a pan. Mix sugar and half a cup of water in it and boil it and spread it on the prepared dhokali. Serve the soft-spongy dhokla with mint chutney.
Common mistakes made while making Dhokla
- If there are lumps in the gram flour, the dhokla does not form a mesh and may remain raw inside.
- If the consistency is not right, the dhokla will not rise and the taste will also deteriorate.
- If the Eno is kept for a long time, its effect will be reduced and the dhokla will not remain spongy.
- Over steaming makes dhokla dry and hard.
- Adding sweet water along with the fodni keeps the dhokla softer.
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