Common Dhokla Mistakes And Tips For Solving Them

Why does my dhokla have red spots?

Cause: Dhokla has turmeric which turns red when it interacts with a solution that is basic in PH. If the dhokla has red spots, it indicates that there are pockets of baking soda in the batter that weren’t mixed together properly. Solutions:

Mix baking soda with water before adding it into the batter. I added this extra step in my recipe to ensure that the clumps of baking soda are dissolved to reduce the chance of red spots. Really mix the batter once the baking soda is added. In my experience of teaching this recipe in cooking classes, students often freak out when the baking soda creates a foaming reaction and they don’t whisk vigorously as a result. Even after the baking soda creates a fluffy batter, keep mixing to really ensure that the baking soda is incorporated throughout the mixture. Skip the turmeric all together. If you skip the turmeric, you can use an Indian besan flour, which is more yellow than the American counterpart. You will still end up with a nice pale yellow dhokla without the risk of red spots.

Why is my dhokla red or orange?

Cause: Dhokla has turmeric which turns red when it interacts with a solution that is basic in PH. If the dhokla is a uniform dark yellow, orange, or red it means that the entire batter is most likely too basic in PH. This either means it has too much baking soda or too little acid. Solutions:

Replace lemon juice with citric acid. If you used lemon juice as your primary acid in the batter, it is likely that the batter doesn’t have enough acid. In my tests when I used lemon juice, the dhokla was always a dark orange in color. I always recommend using citric acid instead of lemon juice. Decrease amount of baking soda in the recipe. I use a 1:1 ratio of citric acid: baking soda in my recipe below.

Why is my dhokla not spongy or fluffy?

Causes:

Dhokla’s fluffiness comes from an acid + base reaction creating CO2 and bubbles in the batter. Not having a strong enough reaction can create a dense dhokla. You let the dhokla batter sit around for a long time after the baking soda therefore the acid and base reaction has subsided. You used coarse semolina instead of fine semolina.

Solution:

Use a 1:1 ratio of citric acid: baking soda or eno for a strong acid + base reaction. Lemon juice is not strong enough to create a really strong reaction. Immediately place the dhokla in the steamer after mixing the baking soda. Use fine semolina for a fluffy and light dhokla.

Why is my dhokla wet or soggy?

Causes:

Condensation from the lid of the steamer dropped back onto the dhokla, creating a wet dhokla. The dhokla wasn’t cooked enough before taking it out of the steamer, creating a wet center. The cake wasn’t cooled before cutting into it. Too much syrup was added to the dhokla.

Solutions:

To prevent condensation, either wrap the lid of the steamer with a towel or wrap the cake pan in aluminum foil. This prevents the water from pouring into the cake pan. If there is condensation on top of the cake, lightly dab the top of the dhokla with a paper towel. Then cook the cake with the lid off the steamer for 2-5 more minutes until the cake looks matte. Test the center of the cake with a toothpick to ensure it comes out clean. Allow the cake to cool on a wire rack to allow the steam to evaporate and the crumb of the cake to set. Don’t add all of the syrup to the dhokla in one place. Make sure to spread the syrup throughout and use sparingly. You can set any excess on the side for others to add more as desired.