How to make Dhoklas with Baking Soda
Add tartaric powder and sugar in a bowl. Also add ½ cup water into it. Stir until sugar and tartaric acid dissolves completely. Add gram flour and stir constantly until all lumps dissolves completely. Make a batter with thick consistency. Cover the batter and keep it aside for 10 minutes. Meanwhile do all the preparations for making dhokla.
Take a vessel, in which plate can be placed very easily for making dhokla and it can be covered really well. Add 2 cup water into it and allow it to heat sufficiently.
Grease the plate to used for making dhokla nicely with some oil.
Add baking soda in the dhokla batter and well. Pour the batter in the plate and tap it on the surface to spread it evenly.
When water starts simmering, place a net stand inside it and place the plate over stand. Cover the vessel with a lid and keep the flame medium so that there is constant boil in the water but water should not spill out. Cook the dhokla for 20 minutes.
To check the dhokla, open the lid. Insert a knife, it should come out clean. Dhokla is now ready. Take out the dhokla from vessel and allow it to cool. Now run a knife all around the the dhokla to separate it from the plate. Place another plate over this plate and flip it up side down. Tap on the plate, dhokla gets easily separated from the plate. Cut the dhokla in chunks. You can also, cut the pieces in the same plate once it cooled completely.
Take 2 tsp oil in pan and heat it sufficiently. Now add red mustard seeds into it. After sauteing for while, add 1 cup water and 2 tsp sugar into it. Cook until it starts boiling.
With help of spoon, pour the tadka water over the dhokla. Garnish with green chilies, green coriander and coconut.
Spongy and delectable dhokla is ready. Serve with green coriander chutney, coconut chutney and relish eating.
If the dhokla batter is thin or too thick, then dhokla doesn't puff up and is not spongy.
After adding baking soda, don't whisk it too much else its reaction escapes and dhokla doesn't become spongy.
You can also use 2 tbsp lemon juice in place of tartaric powder for making the batter.