New Delhi, Dec. 7 -- The traditional dhokla frequently comes to mind when Gujarati cuisine is mentioned. This cake-like, airy, and savoury dish is frequently consumed for breakfast or even as a snack. People of all ages like it, and it is widely accessible across the nation. Making them is not an easy feat, either. When creating dhoklas, the most frequent issue is that they come out dry and hard. Making sure they are pliable and supple can be difficult. The advice we're giving you today will be useful the next time you want to prepare this Gujarati delicacy. Check out the following advice:

Mix Sooji

Use a mixture of sooji and besan as the initial step in making sure your dhoklas come out soft and spongy. A tiny amount of powdered sooji ...