• Sieve the dry ingredients 2-3 to make more lighter texture and ingredients also mix very well.
• Beating the batter and making foamy lighter texture is the main key to make spongy dhokla.
• Before covering the lid, you can cover the steamer with kitchen towel and then put the lid over it to avoid moisture on dhokla, because moisture can make your dhokla flat and less spongy.
• For perfect cut pieces let steamed dhokla plate completely cool down then cut it gently, don’t push the knife while cutting.
• For updated new pictures I have used 6x4 inch round cake tin to make tall dhokla. Method pictures are old, in that I have used 9inch round cake pan.
• Dhokla size is depends on what size of tin, thali or pan you are using.
• Use good quality of ingredients specially besan and Eno fruit salt, do not use old Eno.
• You can use baking soda instead of Eno, but texture can be slightly different.