By Suprita Mitter
September 25, 2024
Dhoklas are a soft, fluffy Gujarati snack made from fermented batter of gram flour (besan) or semolina (sooji). When steamed to perfection, they have a light texture, are mildly tangy and are typically served with chutney. Here are some tips to ensure that they turn oout moist and spongy.
Ferment the batter for a few hours to improve softness and fluffiness.
Add Eno or baking soda just before steaming for extra sponginess.
Add lemon juice or citric acid to the batter to activate the rising agent and maintain softness.
After adding Eno, gently fold the batter to avoid losing air bubbles.
Make sure that the batter is smooth and slightly thick, not too runny.
Steam on medium heat for 10-15 minutes; overcooking can make dhoklas dry.
Drizzle a tempering of water, mustard seeds, curry leaves, and green chillies over the dhoklas after steaming for extra moisture.