Many thanks will try the yoghurt in the mix.

Thank you for your question. I suspect it could be the use of water instead of yogurt – but I cannot say definitively. I have been told by those with more experience than I that yogurt, along with eno is important to keep the dhokla soft. If you are vegan or lactose intolerant, I’m not sure what other alternative I can offer you to yogurt. If you are not gluten intolerant, you could try making it with semolina instead of the besan as it makes a better instant dhokla. Also, I always eat my dhokla warmed up in the microwave – so you could try doing that to soften it up if all else fails. Do let me know how it goes – good luck!

Much love

Ronnie

Firstly Ron, check your local Indian shop, they might have it. In England, there was one time I couldn’t locate Eno so I used a substitute – Andrews salts. It worked. If you cannot find Eno, use another fruit salt that aids digestion. But first, check your local Indian shop and chemist, and ask for a substitute. If you have no luck at all, try adding a teaspoon and a half of baking powder just before you are going to steam it. It will rise and still taste great but it won’t be as aerated as it would be if you were using Eno.

Very well explained recipe. I really like Dhokla, absolutely delish with coconut chutney and chilli sauce. I always thought it was baked, had no clue that it was steamed. I guess that is why it retains moisture and is such a brilliant snack.
As you know, I’m based in Switzerland where Asian foods have yet to grace us with their presence. What can I use instead of Eno?
Looking forward to reading your next post.

Lots of love.

Ronnie