Mention Gujarati food and the first thing that usually comes to mind is the quintessential Dhokla. This light, fluffy and savory dish has a cake-like texture and is often eaten for breakfast or as a snack. It is liked by people of all age groups and is easily available in all parts of the country. However making them is not an easy task. The most common problem when making dhoklas is that they become dry and hard. Making sure they are soft and spongy can be quite a challenge. Today, we bring you a list of some tips and tricks that will come in handy the next time you are planning to make this Gujarati dish. Check out these suggestions below:
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Here are 5 tips to make soft and spongy dhokla:
1. Use a mixture of semolina and gram flour
The first step is to use a mixture of semolina and besan to ensure that your dhoklas are soft and spongy. Adding a small amount of semolina powder to the batter gives it a nice texture and helps in making them puffy.
2. Filter properly
After this, you need to make sure that you sieve the besan and semolina well. Although this step is often overlooked, it plays a big role in ensuring that there are no lumps in your batter. It also helps in the aeration process, making it lighter.
3. Do not add too much water to the batter
Do not add too much water while mixing the batter. By doing this, you may spoil the shape and consistency of your batter as it will become too watery. Add just enough water until everything is mixed well.
4. Let the batter rest for a while
Before whipping, let the batter rest for about 25-30 minutes. This helps activate helpful bacteria and gives it a fluffy texture. It also helps in removing any remaining lumps from the batter.
5. Do not whisk for too long
Once done, add fruit salt or baking soda to the batter and whisk it very gently. Beating it for too long will not give you the best results. As soon as everything is mixed well, put it in a tray and steam it on high heat.
So, the next time you make dhokla at home, keep these tips in mind!