Comment by ramya prabhu
it is necessary to pour 1/2 cup of water to dhokla pieces..
The water makes the dhokla really moist. You can skip it too.
Comment by deepti tyagi tyagi
hi,i want to add if you soak dhokla batter for 30 minutes u will get better results and if u use eno powder when keeping it for steaming u'll get better results.One thing more use grated radish, green chutney n tamarind chutney with corriender or radish chpped leaves.
Nice tips. Thanks for sharing.
Comment by shmi Shenoy
the receipe taste was awesome.. .but it was hard. can you give me tips on making it very soft like you at it in restaurant.
do i have to blend it for a long time till ... give me tips on how long i need to blend....
thanks in advance
The baking soda should make it really soft. I'm not sure why yours tuned hard.
Comment by Ritambhara pathak
please give meanings of cilantro &the meaning of splutters
needless to say your dishes are superb
Cilantro is also called dhanya or corriander leaves. Splutters means popping the seeds. It is also called thadka or bagar.
Comment by Shweta Bongale
I tried this recipe just now for my little daughter (13 months).. and she enjoyed eating it.. wowww!!!!! .Thanks a lot for this recipe.
Could you please add some more instant recipes..
Good.. I'll surely add more instant recipes.
Comment by Aarthi Prasanna
Comment by rita rodrigues on 27 November 2009 15:18PM
hi, i want to know if we can replace citric acid with white vinegar
I am not sure.
Comment by Aparna Ranish on 27 July 2009 09:44AM
hi dahlia Can we miss out citric acid .. cos i don have them ... i have been longing to make this .. i had once in a gujju party.
or can u gimme the procedure for that traditional one soaking in curds for long.
tx a ton
Hi Aparna, Without the citric acid you will not get the tang that is needed for the dhoklas.
Comment by anju sharma on 31 July 2009 11:11AM