Is it safe to add curd to dal rice paste for fermentation to make dhokla? - #53055

Yes, it is safe to add curd to dal–rice batter for fermentation and make dhokla. This is a common and effective method, especially when natural fermentation is slow. Keep a few points in mind: Use fresh, slightly sour curd in small quantity just to start fermentation. Let it ferment for 6–12 hours depending on temperature. If your digestion is good, this method suits well. If you are prone to acidity or bloating, avoid making it too sour or over-fermented. Overall, this method is fine and widely used.