By Sushmita Sengupta
Dhokla the crown jewel of Gujarati cuisine is a steamed cake, cut in squares. A good dhokla is defined by its sponginess and here are some helpful tips you’d like.
Sieve the besan or gram flour nicely. This helps the flour become lighter, yielding softer, fluffier dhoklas.
Beat or whisk the curd in one direction only, either clockwise or anti-clockwise. If you change direction, the batter can become airier, defeating the purpose.
Avoid adding too much water to the batter as it may mess up the consistency and dhoklas won’t hold shape.
Do not add more turmeric than required, it will make your dhoklas brown instead of yellow.
Let the batter rest for 20 minutes after adding fruit salt or baking soda and do not beat the tin to the counter to set the batter in the tin.