I divided dhokla batter into two portions, one portion I steamed in the cooker and other I made in the oven to see the difference in taste and texture. I think the cooker one was more moist and tasty.

Yes, because of steam, but I like the experiment. That makes a chef more convincing on a specific recipe, no matter during the experiment if it fails or leads to nowhere.

"Papdi chat" would cause everyone to salivate who stops by your post.

Have a great day.

Steem on.

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