By Risha Ganguly
Dhokla is one of the most famous Gujarati dishes, that can be had as snacks and as a breakfast options. If you want to perfect the dish at home, we have some simple tips for you.
Using fresh besan and sieving it properly is the most important step to get soft dhoklas.
Do not make the batter too runny or watery. A thick consistency is required.
Let the batter ferment for 12 hours or at least overnight for the best results.
Mix the batter very well. That will help the batter rise and make the dhoklas really spongy.
Do not add too much baking soda. It makes the dhokla more firm.