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61 days ago
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Is it safe to add curd to dal rice paste for fermentation to make dhokla? - #53055
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Is it ok to add curd to dal rice paste and then let it to ferment.after fermentation make dhokla from it
What type of dal and rice are you using?:
- OtherHow long do you plan to let the mixture ferment?:
- 6-12 hoursHave you made dhokla this way before?:
- Yes, it turned out wellDo you have any dietary restrictions or allergies?:
- No, I can eat anythingHow is your digestive health generally?:
- Good — no issuesWhat is your experience with fermented foods?:
- I consume them regularlyWhat is the temperature like where you plan to ferment the mixture?:
- Moderate room temperaturespaWriting an explanation of your symptoms through Ayurveda...
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Doctors' responses
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.
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