Khaman and dhokla are like sisters, different in the house itself, no? Khaman is from chana dal, soft like a cloud, and we use fruit salt for rising. Dhokla is from rice and urad dal, fermented overnight—that tang comes only from patience. In our family, we never use Eno for dhokla; my mother would say the sourness from fermentation is its soul, eh?
#exams#study
Jump in to reply — no account needed.