What is the technique to get perfectly spongy and porous 'Khaman Dhokla' that rises well?

Question

What is the technique to get perfectly spongy and porous 'Khaman Dhokla'? Learn the secrets to making sure your savory gram flour cake rises well.

Answer 1

To achieve perfectly spongy and porous Khaman Dhokla, ensure the batter has the right consistency, is properly fermented (or uses an adequate substitute like ENO), and is steamed correctly.

Detailed Explanation:

Making spongy and porous Khaman Dhokla involves several key steps:

1. Batter Consistency: The batter should be of a flowing consistency, neither too thick nor too runny. A good ratio is typically 1 cup of besan (gram flour) to about 3/4 cup of water. Adjust as needed to achieve a smooth, lump-free batter.
2. Fermentation (or Substitute): Traditionally, the batter is fermented overnight to allow natural leavening. However, a quicker method involves using ENO fruit salt. Add ENO just before steaming (about 1 teaspoon for the above quantity) and gently mix it in. Do not overmix, as this will deflate the batter. The batter should become light and frothy.
3. Steaming: Grease a steaming plate or tin. Pour the prepared batter into the greased plate. Steam the dhokla for about 15-20 minutes on medium heat. To check if it's done, insert a knife or toothpick into the center; it should come out clean.
4. Tempering: Once steamed, let the dhokla cool slightly before cutting it into squares. Prepare a tempering of mustard seeds, green chilies, and curry leaves in oil. Pour this tempering evenly over the dhokla, followed by a sprinkle of fresh coriander.

Pro Tip:

Avoid opening the steamer frequently during the steaming process. This can cause the temperature to drop and the dhokla may not rise properly. Ensure the steamer is preheated before placing the batter inside.