This tuned out very well, exactly like your photos. Thank you!! I need to add more chilli paste, salt and sugar but that is my fault. Next time this will be perfect.
I'm Swastika Shankaran from Fiji Islands and I'm so grateful to you for creating such a wonderful site. I love cooking and have been going through most of your recipes too, i have even tried a couple of them.
My khaman dhokla turned out so beautifully that I have tried it twice already. I did add a few ingrediants of my own like the 3tbsp of semoline, ginger, a bit more lemon juice and a bit more water plus oil that went as a tempering once the dhokla was done.
My Khaman dhokla turned out so nicely, fluffy and spongy, and each bite reminded me of my gujurati dadi who lived in our neighbourhood. Her dhokla was one of the best, and i have tried so many times to make it like hers, though i came very close in making like hers but still I wasn't so satisfied. Many thanks to you, now with your recipe I'm able to proudly make it and show it to her.
Thanks once again for a very wonderful and informative site.
I havent tried it yet, hence personally have no idea! --DK
Pls refer my FAQ above the ingredients section --DK
Your description is very vague. Pls give me more details so that I can help you get it better --DK
I have used ready made mix before and have loved them. The only downside when you make this recipe perfectly is - You won't love the ready made mix dhoklas anymore. Trust me on that. Whoever said, homemade is best knew what they were talking about :) --DK
Replied in your previous comment thread --DK
Was your Eno fresh? If its been lying around for a long time, it will not be as effective. Further, make sure to add ENO just before you are steaming the batter. --DK
Did you add some water while tempering? That would help with the dryness --DK
Eno is actually comprised of 60% baking soda and 40% citric acid. So if you have a combo of the same use it instead. --DK
If you can "steam" with your rice cooker, then you can make this too. I have a "steam" function in my rice cooker that I put to use for these--DK
Yes. You don't need a pressure cooker or steamer per se. The idea is to "steam them". You can do it in any way you can. --DK
Hey - nothing to apologize for. Its not a requirement to like all the cuisines now, is there? :). But just making sure few details - Was it spongy (and cooked?). Its usually steamed..so did you steam it using your M/W? --DK
And that enthusiasm speaks for me :) Thank you --DK
I read somewhere that a reaction between turmeric and soda makes it red. may be try reducing the turmeric next time? --DK
I dont have an idea having never seen Eno Lime myself. But if its also a fruit salt (with Lime flavor) then I think its worth a try - the taste might differ..--DK
You can try it with equal parts of citric acid and baking powder which is precisely what Eno is composed of. I havent tried with this personally though. I am in the US too and found ENO in the local Indian Store. Most of the Indian Groceries should carry it. Hopefully it works out well for you.
Oh sure :) --DK
Thanks for the kind word. Means a lot :)
I read somewhere that a reaction between turmeric and soda makes it red. may be try reducing the turmeric next time?
I am not sure why since its hard to say whats wrong without seeing what else you did/did not do- try steaming for some more time
You can use them if you want to - its totally optional depending on your taste buds. You can skip them too :)
Thank you so much Taj for your feedback. Appreciate it :) --DK
Glad to be of help :) --DK
Try using equal amounts of Sodium Bicarbonate and Citric Acid to substitute for ENO since Fruit salt is made of these ingredients. Hope this helps :) --DK
Hahahahahaha I had a good laugh at this! I know what you mean! I can be accused of doing something similar in the past too! But try this - it will sure become the "real" deal soon! Take it from me, you will cos I did too ;) --DK
Thanks Vandana :) --DK
Hi Anu, thanks for the feedback. Yes, I had overlooked mentioning the salt in the ingredients list - have updated it now. Appreciate you pointing it out to me. --DK :)
Thank you Vinaya. I am glad you loved it. Its a fav. recipe in my family too :) --DK
Thank you Sudha. Even after many 'not-so-great' dhokla recipes this recipe did it! It was perfect for us too. I am glad you liked it too :) --DK
Did it cook sufficiently enough? From what you say, it still looks like the batter was not cooked sufficiently. The result should be spongy and airy which will not stick to the palate. Did you try inserting a knife or skewer in the dough to check it done? Was it clean? Did you try inserting in 2-3 places on the batter to see uniform cooking? This is the best recipes I have tried for dhokla which comes out perfect - like the shops - see if the above queries help --DK
Hi Kavita, yes I have tried Khatta Dhokla. I have written your request down, will surely post the recipe soon at Chef In You and intimate you when I do the same. Thank you :)
Thank you Kavita. As far as steaming goes in a rice cooker, its the same as in a pressure cooker. Add some water to the rice cooker - use a steamer to steam your food. In this particular case, I couldnt use a steamer since it has holes in it and will not hold my batter. So I used a cake pan. Rice cooker has a setting called 'Steam' and you cook at that setting until your Dhokla reaches the desired level of 'done'ness. I hope this is what you were asking for.
Hi Jul :) Glad to have you here. Yes It is Yogurt only not curd cheese (Indians call it curd). Surprisingly it is indeed Eno the one we use for gastric pains too. It works very well. Citric acid is to give it a acidity which you can very well get from Lemon juice. Just use a little more than the specified citric acid powder in the recipe. It should work equally well too. The result is mind blowing sponginess if everything came together well :) Hope this helps
I got real busy Valli - thats why could not update. I made them the next day of our chat when I was in the middle of a con call and I couldnt respond to you on time. After that its been hectic ever since. These were indeed great Valli - thanks for such a delicious recipe. Hugs - DK
sure I will :) - DK