What's the a quick fix if dhokla batter is too runny?

Question

Discover fast, easy fixes for overly thin dhokla batter to restore the right texture before steaming.

Answer 1

If your dhokla batter is too runny, add 1-2 tablespoons of semolina (rava/suji) or besan (gram flour) to thicken it. Mix well and let it rest for 10-15 minutes to allow the flour to absorb the excess liquid.

Detailed Explanation:

A runny dhokla batter will result in flat, dense, and unevenly cooked dhoklas. The key is to achieve the right consistency, which should be similar to that of a thick pancake batter. Here's a step-by-step guide to fix it:

1. Assess the Runniness: Before adding anything, check how runny the batter is. A slight adjustment might be all you need.
2. Add Semolina (Rava/Suji) or Besan (Gram Flour): Start by adding 1 tablespoon of either semolina or besan. Both act as excellent thickening agents. Semolina will give a slightly grainy texture, while besan will add a nutty flavor.
3. Mix Thoroughly: Gently fold the flour into the batter until it's fully incorporated. Avoid overmixing, as this can develop the gluten in the flour and make the dhoklas tough.
4. Let it Rest: Allow the batter to rest for 10-15 minutes. This gives the flour time to absorb the excess liquid and thicken the batter naturally.
5. Check the Consistency: After resting, check the consistency again. If it's still too runny, add another half tablespoon of flour, mix, and let it rest for another 5-10 minutes.
6. Adjust Spices (If Needed): Adding flour might dilute the flavor slightly. Taste the batter and adjust the spices (like salt, ginger, or chili paste) if necessary.

Pro Tip:

Always add the thickening agent gradually. It's easier to add more flour than to correct a batter that has become too thick. Also, ensure your leavening agent (like Eno or baking soda) is added *after* you've corrected the consistency, right before steaming.