Wellcure
Wellcure
09:15 AM | 22-03-2019
For dhoklas, you may take some time to get used to the process. But these add a great variety of texture and taste vs. your standard meal of daal-roti-sabji. Also, the legumes are great on proteins and a wide variety of nutrition.
So for that reason, dhokla making is a good skill. You can break the process into 3 steps:
Here we use no eno, no additions for fermenting. Just regular overnight (or 8-10 hours) for fermenting.
If you do not have a steamer worry not, add some water to pressure cooker, add a channi at the bottom and then keep your glass or steel vessel. Cover the lid without the pressure.
For the Garnishing
Eating guide
Image credit for title pic: www.betterbutter.in
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05:38 PM | 22-03-2019
Hi Ulka. If you are making healthy food, its better to use natural ingredients. Eno is chemical based. Any chemicals we put in our body, knowingly or unknowingly, have an adverse effect on health, if not in the short run, then in the long run.
While putting eno once in a while is ok, but given that overall we do have too much exposure to chemicals through our foods, home care products, personal care products, pollution.....its best to look at the larger picture & decide for yourself.
11:23 AM | 22-03-2019
Is using enosalt in making idlis or dhoklas not good for health...
Reply05:49 PM | 09-01-2019
Nice recipe. Was avoiding dhoklas because I didn't want to use eno salt
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