Perfect dhokla tips: Dhokla is a very famous Gujarati dish, which everyone likes. Along with being delicious, it is also a mild snack. It is easy to make soft and spongy dhokla at home, but still many people are not able to make it properly.
If this happens to you too, today we will tell you some important tips to make perfect dhokla, by following which you can make a market -like Dhokla.
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- The correct proportion of rice and lentils: If you are making a traditional yeast dhokla, maintain the correct proportion of rice and lentils. Usually a ratio of 1: 2 (1 cup rice and 2 cup dal) is best.
- Firing the solution for the right time: Dhokla's solution takes time to get firm (yeast). Leave it for 8 to 10 hours or overnight. The correct firmmentation makes Dhokla soft and light.
- Correct use of gram flour: If you are making Dhokla with gram flour, then take the gram flour lightly so that there is no smell of rawness in it. This will improve taste.
- Dullness of solution: The correct consistency of Dhokla solution is very important. The solution should not be too thick nor too thin. Get the right stability in such a way that if you remove the finger in it, it does not stick.
- Use of Ino Powder: Add ino powder to make the dhokla soft and bloated. It helps in bringing good firm in the solution.
- The right way to steaming: Grease the pot well before steaming so that the dhokla does not stick. When the water comes to a boil, then keep the dhokla to steam and close the lid tightly.
- The right time for steaming: Steam the dhokla for 15-20 minutes and do not open the lid in the middle, otherwise Dhokla will not be able to flower well.
Perfect Dhokla Tips. By adopting these simple but effective tips, you can make a soft and spongy dhokla at home.
