By Krati Purwar
May 20, 2025
The trick to making Gujarati dhokla is that it must come out spongy and soft. All your hard work and cooking will go in vain if the snack comes out hard and flat. Tap to read a few fool-proof tips that will yield fluffy dhoklas.
For dhokla, the first step is preparing the batter with no lumps and the right consistency. Allow it to ferment for 8-12 hours for extra softness.
Before mixing, add ENO or any other rising agent. Bubbles will start forming instantly. Add the right amount to get the perfect rise.
Use the right tool to prepare dhoklas. Grease the steaming plate before pouring the batter. Ensure the water is boiling before you pour the batter.
Don’t overcrowd the pan in which you are steaming. It will take about 15-20 minutes for each batch to cook to perfection.
Insert a toothpick into the dhokla cake. If it comes out clean and dry, the base is done. Over-steaming will leave it dry.
For flavours, prepare a tempering of mustard seeds, curry leaves, green chillies, and a pinch of hing. Pour it evenly on the dhokla base before cutting it.
While serving, add chutney on the side of homemade dhoklas. You can also garnish them with coconut slivers.