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Dhokla Recipe: 60 Photos

Dhokla | How to Make Soft and Spongy Dhokla | Dhokla Recipe | Gujarati Snacks Recipes

Dhokla is a Gujarati recipe prepared with gram flour. This is delicious and easy to digest and can be enjoyed for breakfast, lunch....

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FAQ

An ordinary dhokla is made using fermented ground lentils and rice batter. Whereas the khaman dhokla is made using gram flour. Moreover, the batter of khaman dhokla is not fermented, unlike the general dhokla batter. Also, there is a difference in the taste of both dhoklas, along with their colour.
Since dhokla goes through a steaming process, it is healthy. It is a perfect addition to your weight loss plan because it is rich in protein, fibre, and other nutrients. However, please consume 1 or 2 pieces of dhokla to stay in the 150-200 calorie range. It is ideal for breakfast or an evening snack option.
Dhokla's fluffiness comes from an acid + base reaction creating CO2 and bubbles in the batter. Not having a strong enough reaction can create a dense dhokla. You let the dhokla batter sit around for a long time after the baking soda therefore the acid and base reaction has subsided.
Colour and texture:. Khaman: Khaman is richer looking and also has a softer, more spongey texture. You don't need to pick one of the two! Khaman and Dhokla are both hugely popular snack dishes and enjoyed by people all across the country.
The Hindi word “Dhokla” in English is a food, visually similar to cake and compositionally similar to Khaman, made from a batter of gram floor (from chickpeas), cooked by steaming and typically eaten in India. A portion or serving this food.