What role does fenugreek play in fermenting dhokla?

Question

Understand how fenugreek seeds contribute to dhokla batter rise and fermentation.

Answer 1

Fenugreek seeds are added to dhokla batter to aid fermentation, contributing to a softer, spongier texture and a slightly tangy flavor.

Detailed Explanation:

Fenugreek seeds contain microorganisms that promote fermentation. When soaked and ground into the dhokla batter, they introduce these beneficial bacteria and yeasts. These microorganisms break down the carbohydrates in the batter, producing carbon dioxide gas. The carbon dioxide creates air pockets within the batter, resulting in the characteristic light and fluffy texture of dhokla. Furthermore, the fermentation process also develops lactic acid, which contributes to the dhokla's subtle sour taste. The amount of fenugreek used is crucial; too much can make the dhokla bitter, while too little may not provide sufficient fermentation.

Pro Tip:

Soak fenugreek seeds separately from the other lentils and grains used in dhokla batter. This allows the fenugreek to soften properly and release its beneficial enzymes more effectively, leading to better fermentation.