The science behind Dhokla
Have you ever wondered why is there this particular texture of the dhokla? Or have you wondered what makes the dhokla rise? Of course the soda or eno fruit salt that you add to it, but how does it function? Have you ever wondered why are there holes in between the dhokla strands that you see? Here I’m going answer these questions, which would help you find the science behind each and every recipe that you cook and will help you to master them. Dhoklas are made of besan(roasted Bengal gram flour), sour curd/buttermilk, and eno fruit salt / baking soda. Each ingredient contributes itself to play a role in making the final dhokla that we see as an end result. 1. Besan : besan is the protein source in the dhokla. Proteins when heated along with water (in this case buttermilk contains the required water content) starts to swell and therefore increases the mobility of dry protein content. This is why we get the texture and the mouth...