Instant Dhokla recipe made in the microwave. Microwave instant Idli Dhokla is prepared in the Microwave Idli stand in just 4 minutes. It’s super soft, spongy, and soaked with a juicy tempering. Enjoy the perfect Dhokla in just 4 minutes.
- What is Idli Dhokla?
- What is the difference between khaman and dhokla?
- Why is my dhokla not spongy?
- Why ENO is used in dhokla?
- What makes dhokla spongy?
- Other Popular Snack recipes on the Blog.
What is Idli Dhokla?
Instant Microwave Idli Dhokla is savory idli made out of Bengal gram flour and is steamed to get a fluffy texture. The dish is a pride of Gujarat and has become a favorite across the country. It’s a low-calorie, healthy and protein-packed snack. This recipe is a combination of the South Indian Idli recipe with popular Gujarati flavors.
Simply put, a delicious sweet and savory Gujarati Dhokla made in Idli stand (Microwave), instant and easy to follow recipe.
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. It’s the further addition of baking soda that makes khaman lighter than dhokla, and a hot favorite with those who love light, steamed food.
But the Besan Dhokla as popularly named all across the country is made with Besan and semolina mix.
Why is my Dhokla not spongy?
One of the biggest reasons, why many people struggle to make spongy and fluffy Dhokla is, adding 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.
Why ENO is used in dhokla?
ENO is used to make the batter rise and make it fluffy. It fills the batter with air and makes it light. Also, ENO does not interfere with the batter composition unlike Soda-bi-card, which changes the color of the batter to red. Besides, it reacts with turmeric and makes red patches in the batter.
What makes dhokla spongy?
The dhokla will get the right sponge and fluffiness if we put the right amount of ENO and water to it. In this recipe, we mix ENO with a bit of oil, to ensure the same. Oil delays the rising of the batter, instead of instantly forming bubbles and then falling flat by the time it begins cooking. ENO provides the air and semolina adds to its body.