By Krati Purwar
January 31, 2024
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Dhokla is a lightweight Gujarati snack made with gram flour. Dipped in sweet and tangy liquid and tempered with mustard seeds and green chillies, it tastes delicious. The recipe is perfect for evening snacks, but only if dhokla comes out soft and fluffy. If you struggle to make sponge-like dhokla, here is your guide.
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For the dhokla to be fluffy, the proportion of ingredients must be right. If you add a small amount of rava or sooji to besan, it will make the dhokla soft like a sponge.
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The quantity of water plays a huge role in the fluffiness of dhokla. If it is too little or too much, it can ruin the consistency of the batter as well as the texture of the dish.
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If you whisk up the batter and instantly add it to the pan to cook it, the dhokla won’t be fluffy. You have to let it ferment for at least 30 minutes before cooking so that you get sponge-like dhokla.
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When you are mixing ingredients like besa and semolina, it is crucial to whisk vigorously to ensure there are no lumps. It can hamper the texture of dhokla.
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The next step is to add soda to the batter before you leave to ferment. You can also add eno or fruit salt and avoid mixing after that. It will help you achieve soft and fluffy dhokla.
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Since dhokla is cooked with steam, you have to be careful not to oversteam it. The process can dry out the batter, and the texture of the dhokla will become hard.
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Since besan is the foundation of dhokla, its amount should be appropriate. A cup of besan with a quarter cup of semolina is a perfect recipe for the fluffiest dhokla.
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