How to Make Perfect Dhokla At Home: People like to eat light dishes in the summer season. Dhokla is also included in these dishes. This Gujarati dish made from gram flour is eaten from morning breakfast to evening tea. Dhokla is easily available in the market, but most people prefer to make it at home.

If you also make it at home, but it does not become spongy, then pay attention that you are also not making some small mistakes. Here we are going to give you information about this so that you can make a dhokla exactly like the market one at home with an easy method.

The batter is not right.

While making the batter of dhokla, keep in mind that it should neither be too thin nor too thick. If your batter is too thick, then the dhokla will become very tight. So keep its consistency right? It should be such that when you pour it into the dhokla pan, it does not stick and slides easily, but it should not be so thin that it flows away immediately.

Not waiting for the right time to add Eno and baking soda.

If you add Eno or baking soda at the wrong time, then this will also make the dhokla very tight. You have to add it when the batter is completely ready, because after adding them, immediately mix the good batter lightly and put it in the steamer. Do not beat it too much. Its effect will be lost if you beat it too much. Therefore, add Eno and baking soda at the right time.

Not doing fermentation

Nowadays people make instant dhokla, which does not require fermentation. But dhokla can become tight by just using soda or eno. If you want to make spongy dhokla, then fermentation is necessary. For this, prepare the batter and keep it like this for at least 3 to 4 hours, so that it gets fermented.

Not preheating the steamer.

Whenever you are going to make dhokla, make sure to preheat the steamer. You only need 10 to 15 minutes to make dhokla in a preheated steamer. If you keep the dhokla in the steamer for a longer time, then this also makes the dhokla tight.

Keep this in mind too.

Sometimes it happens that when you add a little oil to the dhokla batter, then that also makes the dhokla soft. After it is cooked well, do not forget to add a tadka of water, sugar, salt, and lemon juice on top, this keeps the dhokla juicy and soft.

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