Dhokla is a savory cake-like dish made of chickpea flour and popular in Indian cuisine. It is usually made using a traditional recipe, but there are many variations of it. The key to getting a spongy dhokla is having a well-fermented batter combined with the right amount of steam to give the dhokla its signature texture.
When making dhokla, it’s important to allow your batter to ferment properly. Create the batter by mixing chickpea flour, water, and a pinch of salt. Allow it to sit in a warm place (ideally overnight) and let it ferment.
If the batter is still runny, add a bit of baking soda or a few tablespoons of yogurt to help it rise and thicken.
When it’s time to steam the dhokla, make sure to use the right amount of steam. Under-steaming it can lead to a flat or dense dhokla. Too much steam can also cause it to become too spongy and break apart during cooking.
It’s best to use a pressure cooker or an Instant Pot with a steamer basket to steam your dhokla.
Additionally, use the right amount of oil and tempering ingredients in the dhokla batter. Too much oil can cause it to become greasy, whereas not enough oil will prevent it from rising properly. Also, the tempering ingredients like mustard seeds, cumin seeds, curry leaves and green chilies should not overpower the taste of the dhokla.
Following these tips will hopefully help you get a spongy dhokla that is light, fluffy, and delicious. Good luck!
How can I make my dhokla more spongy?
Making a spongy dhokla is easy if you follow a few simple tips. First, always use a good quality, coarsely ground gram flour (besan), just enough water to make a thick batter and baking soda for leavening.
Secondly, make sure to thoroughly mix your batter, ensuring there are no lumps and the texture is smooth. After the batter is ready, pour it into a greased steaming plate and place it in a steamer. Cover and steam for about 10-15 minutes until the dhokla is cooked through.
When steaming the dhokla, make sure the plate is placed directly on top of the steamer and not suspended midway as this will make the dhokla dense and dry. Also, try to finish the steaming process as soon as possible.
It’s important to cook the dhokla to its fullest without over-cooking it to ensure it is light and spongy.
Finally, the most important step to create a spongy dhokla is to cool it in the refrigerator for a few hours before serving it. This helps the dhokla absorb the flavors and make it softer and spongier.
And always serve chilled dhokla with some chutney, salad or any other accompaniment of your choice.
What to do if dhokla becomes hard?
If your dhokla has become hard, don’t worry because it is a fairly easy problem to fix. The first thing you should do is to wrap the dhokla in a damp cloth or paper towel and microwave it for 45-60 seconds.
This should help to make the DHokla moist again. If that doesn’t work, you can try coating the dhokla in a thick paste of besan (gram flour) and water that is seasoned with a little salt, red chili powder and lemon juice.
Place the dhokla in a greased pan, pour the pastry over and allow it to steam on low heat for 15 to 20 minutes. This should make the dhokla soft and moist again. Additionally, it is important to ensure that you wrap the dhokla well and store it in an air-tight container before refrigerating it.
This will help to lock in the moisture and prevent it from hardening.
What should be the consistency of dhokla batter?
The consistency of dhokla batter should be quite thick – like a thick batter, not quite a dough. It needs to be thick enough to hold its shape when placed on a plate, but it should not be too thick to where it won’t steam properly when steaming.
The best way to check the batter consistency is to take a spoonful of the batter in your hand, and see if it can hold its shape without being too dry and crumbly. The batter should be moist and sticky, but should still be able to hold its shape.
Why Eno is used in dhokla?
Eno (or sodium bicarbonate/baking soda) is used in dhokla because it is an important leavening agent. A leavening agent is something that is added to dough to help it rise and make it light and fluffy.
In dhokla, the Eno reacts with the acid in the ingredients like yogurt, lemon juice, and baking powder, and brings out carbon dioxide which causes the dhokla to rise. The end result is a fluffy, spongy dhokla that is soft and delicious.
Additionally, Eno is also known for its health benefits. It has a neutral pH level and helps keep the digestive system balanced. It also aids in digestion, can reduce acidity, and reduce bloating.
Which method is used for preparing dhokla?
Dhokla is a traditional Gujarati snack made out of a fermented batter of rice and chickpea flour. It is usually steamed and made in a special dish called a dhokla chatti and is a delicacy enjoyed in all parts of India.
The preparation of this delicious snack requires that the batter be left to ferment overnight and then poured into the dhokla chatti.
To prepare, mix rice, chickpea flour, salt, water and a bit of sugar in a bowl and let the batter brew overnight. Letting the batter ferment helps to add in the necessary flavor for the dish. The next morning, add in a little more water to thin it out and then cook it in a steaming vessel for about 20 minutes.
Once the dhokla is cooked, mix together the other ingredients needed such as turmeric powder, soda, ginger, green coriander and a juice of a lemon. Stir the mixture until well combined.
Put a thick layer of oil in the dhokla chatti and pour the batter gently into the chatti. Then cover the steamer and let the dhokla steam for another 20 minutes or until the desired texture is achieved.
Once it is cooked, cut it into desired shapes and sizes. You can garnish the dhokla with sev or finely chopped coriander leaves. Serve the dhokla hot with a side of mint chutney and enjoy!.
What is the difference between dhokla and khaman?
Dhokla and Khaman are both traditional Indian snacks made from fermented chickpea flour. However, the two dishes have some key differences. Dhokla is generally made from a thicker and grainier batter that has been steamed in a specially designed dhokla steamer.
The result is a light, spongy texture and a slightly sour flavour.
Khaman, on the other hand, involves a runnier batter that is fried in oil or ghee and then blended to incorporate a somewhat soupy texture. The result is a soft, fluffy texture, and a more nutty flavour.
Additionally, khaman remains even softer and spongier than dhokla after cooling.
In terms of accompaniments, dhokla is typically served with tamarind or green chutney, while khaman is often garnished with powdered sugar, grated coconut, and sesame seeds. Finally, dhokla is usually cut into diamond shapes, while khaman is usually cut into small cubes.
How long does dhokla last without fridge?
Dhokla can last for up to a week without refrigeration, as long as it is stored in an airtight container and away from direct sunlight. If you plan on storing dhokla for an extended period of time (over a week), it is recommend that you refrigerate it.
This will help to ensure that it doesn’t spoil, and will also help to keep its texture and flavor. Alternatively, you can also freeze dhokla in an airtight container, which will enable it to last for up to two months.
When ready to eat, thaw it out in the fridge overnight, or if in a rush, in the microwave. Enjoy!.
Is dhokla good for weight loss?
Dhokla can be a great part of a weight loss diet. This savory Indian snack is generally made with a combination of lentils, chick pea flour, green chillies and spices, which makes it a good source of vegetarian protein and dietary fiber.
As with most healthy snacks, moderation is key – dhokla should not be consumed in large quantities as part of a weight loss strategy. If it is eaten in moderation, it can be a good way to satisfy hunger without having a large caloric impact.
To further reduce the calories, opt for a recipe that does not contain oil, ghee or sugar. Additionally, be sure you are pairing it with other healthy food choices, such as grilled vegetables, proteins, fruits and complex carbohydrates.
What is dhokla called in English?
Dhokla is an Indian savoury snack, popular in western and northern India. It is made from a fermented batter of rice and split chickpeas. The batter is then steamed, often in individual cups, and served with various condiments.
In English, it is sometimes referred to as Khaman Dhokla.
What is the major ingredient of dhokla?
The major ingredient of dhokla is a type of fermented batter made from ground chickpea lentil (chana dal), rice, and a mixture of flavorings such as salt, chilli powder, turmeric and citric acid. This batter is steamed to form a firm yet spongy texture.
The fermented mixture is also known as “Khaman” and often served as a snack or appetizer, as part of a meal, or as an offering on festive occasions. Dhokla is typically served steaming hot, often topped with oil and melted butter, tempered mustard seeds and freshly chopped cilantro leaves, this varies depending on the region.
Why does dhokla sink?
Dhokla is a steamed cake-like snack made from a fermented batter of rice and lentils. The batter consists of soaked chickpeas, rice and water, along with some spices, and the dish is made by steaming the batter in trays designed for this purpose.
The dhokla is a very delicate dish and despite its seemingly solid form, will sink to the bottom of the tray.
One reason is that if it is not thoroughly steamed, there could be pockets of air and/or moisture in the center, which will cause the cake to sink. Another reason is if too much of an ingredient, such as baking soda, is used.
The baking soda is added to help the dhokla rise, however too much of it can cause the batter to be too watery and it will sink as a result.
Finally, the size of the dhokla can also play a role. If the dhokla is made too large, it will be too heavy for the steamer and will sink to the bottom. The ideal size for a dhokla is three to four inches in diameter and should be cooked in small batches to ensure it stays suspended in the center of the tray.
How do you make baking powder rise?
Making baking powder rise relies on a chemical reaction between baking soda (sodium bicarbonate) and an acid (such as cream of tartar). When exposed to moisture, the baking soda and acid mixture will react, creating carbon dioxide, which is a rising agent.
The carbon dioxide causes the dough or batter to expand, thereby making baked goods rise. Certain recipes may employ other leavening agents or rising enhancers, such as yeast or egg whites, as they contain substances which will aid in the rising process.
When using baking powder, it is important to remember that it is a combination of baking soda, cream of tartar and sometimes a variety of other acids and fillers. The baking powder should be mixed into your wet ingredients before combining with the dry ingredients.
The acidic ingredient or ingredients in the baking powder help the baking soda activate, thus creating the carbon dioxide that causes the baked goods to rise. This is why it is important to not overbeat the mixture as this can reduce the rise created by the chemical reaction.
Additionally, it is important to preheat the oven before adding your batter or dough as the heat helps start the leavening process and preserve the rising agent. Knowing these few techniques will help you make sure that your baking powder rises and your baked goods become light and fluffy!.
What to do if Dhokla batter is not fermented?
If your Dhokla batter has not been fermenting overnight, there are a few things you can do to help the fermentation process. First, add a bit more of the fermented ingredient you are using. This could be an active dry yeast, sourdough starter, or yogurt.
If you are using store-bought culture, make sure it is active and not past the expiration date. You can also try adding a bit of sugar to your batter. This will encourage bacterial growth, which will help it ferment properly.
Another option is to place the batter in a warm place, such as in the oven with a pilot light or near a warm window. Finally, if all else fails, you can try using a combination of baking soda and citrus juice to create a chemical reaction that will help the fermentation process.
Keep in mind that the success of these solutions will depend on the exact ingredients you are using.
Can dhokla be made in steel plate?
Yes, dhokla can be made in a steel plate. All you need is a steel plate that is wide and deep enough to hold the batter. You should also ensure it has a tight-fitting lid. Once you have your steel plate, you can prepare the batter as you normally would, adding spices and allowing it to ferment if the recipe calls for it.
Then, add the batter to the plate and cover it with the lid. Place the plate over medium to low heat and allow it to cook until the dough has set and a toothpick or knife comes out clean when tested.
Then, remove the lid and let the dhokla cool before cutting into small pieces and enjoying it.