Why is my dhokla not spongy?

You add too much water to the batter. It is one of the biggest reasons why many people struggle to make spongy and fluffy Dhokla. If you add a lot of water to the batter, it’s likely to lose its consistency and shape. And eventually, it won’t become spongy. In some cases, it may not rise at all.

What is the difference between Khaman and dhokla?

Very few people know the difference between khaman and dhokla. While dhokla is made of a rice-chana dal batter, the khaman is made of just split chickpeas. The spongy khaman is served with a sweet syrup, chillies, coriander, and sometimes, chutney.

Can we use baking powder instead of Eno in dhokla?

Baking powder can be substituted with 1/2 tsp ENO. Eno is a fruit salt which is composed of basically 60% baking soda and 40% citric acid. So if you have these on hand, then you can use this proportion to substitute for ENO.

What is dhokla batter made of?

However, Dhokla is made of batter made from rice gram and is white in color which is called khatta dhokla, whereas Khaman is typically made from Chickpeas gram and looks yellow in color. Khaman has become very popular all over India and widely known as Dhokla.

Which is the best Khaman Dhokla in the oven?

Khaman Dhokla or Chickpea flour Cake is an extremely easy & healthy Indian snack recipe. This popular Gujarati Dhokla recipe is made in the oven and that too without Eno. These Instant Spongy Khaman Dhoklas are soft, spongy, moist and so rich in colors.

What’s the best way to make a dhokla?

How to make Baked Dhokla Prepare the dhokla batter: Mix all ingredients except tempering ingredients and keep it aside for at least 45 minutes Grease muffin tray and pour the batter. Bake for 15 minutes at 150 degree celsius. After baking pour the tempering on hot baked dhokla and garnish it with coriander.

How long do you bake a dhokla in the oven?

Bake for 15 minutes at 150 degree celsius. Keep checking as different ovens specifications vary. After baking pour the tempering on hot baked dhokla and garnish it with coriander.

What makes a dhokla spongy in the oven?

The sponginess in the Dhoklas is the result of fermentation. When you use Eno fruit Soda for your Dhoklas, you have a spongy Khaman Dhokla. If you don’t have Eno you can use baking soda. Baking Soda is just Sodium Bicarbonate. It works the same when you combine it with salt and lemon juice.