How to steam dhokla so it's spongy and light?

Question

Discover the right batter consistency and steaming method for perfect dhokla.

Answer 1

To achieve spongy and light dhokla, ensure your batter is properly fermented, steam it at the right temperature (around 212°F or 100°C), and avoid over-steaming.

Detailed Explanation:

Steaming dhokla to perfection involves several key steps:

1. Fermentation: The batter needs to be properly fermented. This usually takes 8-12 hours, depending on the temperature. Fermentation produces carbon dioxide, which creates the spongy texture. A well-fermented batter will have a slightly sour smell and visible bubbles.
2. Batter Consistency: The batter should be of a medium consistency – not too thick, not too runny. If it's too thick, the dhokla will be dense. If it's too runny, it won't hold its shape.
3. Adding Eno/Fruit Salt: Just before steaming, add Eno (fruit salt) or baking soda to the batter. This creates an instant rise. Gently mix it in; avoid overmixing, as this will deflate the batter.
4. Steaming Setup: Use a steamer or a large pot with a steaming rack. Ensure there's enough water in the pot, and bring it to a rolling boil before placing the dhokla batter inside.
5. Steaming Time: Steam the dhokla for 15-20 minutes. The exact time depends on the thickness of the batter and the intensity of the steam. To check for doneness, insert a toothpick into the center; it should come out clean.
6. Cooling and Tempering: Let the dhokla cool slightly before cutting it into squares. Tempering with mustard seeds, curry leaves, and green chilies adds flavor and moisture.

Pro Tip:

Grease the steaming plate well before pouring the batter to prevent the dhokla from sticking. You can also line the plate with parchment paper for easy removal.