Mrs. Desai’s Dhokla recipe was a success. This recipe serves 8, so you can eat it and send it over to your neighbours as well. Pointers for when you try this recipe.
- Before steaming the Dhokla, when you fill up the dhokla mould or quarter plate with the mixture, don’t fill it upto the rim, leave about 1 cm space on top so that the Dhokla turns out spongy, not dense.
- Before you de-mould the Dhokla, loosen the sides with a knife and then allow it to cool completely, so that the mixture does not stick to the Dhokla plate.
- If you are making Dhokla during the summer season, reduce the fermentation time by half hour to prevent the Dhokla from getting too sour.