Directory Image
This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Privacy Policy.

Love a Good Baking Powder? Me Too!

Author: Aaina Khan
by Aaina Khan
Posted: Mar 18, 2021

Great baked goods and desserts required great ingredients and we have one such incredible option to include in your pantry!

Baking is quite a delicate and precise art, don’t you think? Ingredients in the right amount put through different processes and create the most splendid and decadent dishes. Before you get to that point, you have to go through trial-and-error phases where you will be experimenting with different ingredients and techniques. In terms of ingredients, we have one for you that will make baking a hassle-free process and something you will enjoy doing.

Made with maize, Rex Baking Powder is an ideal option for baked desserts and savouries. Apart from being a great leavening agent it also has a double-action along with good aerating property. Such qualities will help a chef to make and bake the fluffiest and lightest desserts or baked dishes. The best part about this is that it has a neutral flavour so it doesn’t meddle with the flavours of your dish, simply enhances them. What’s more, it does not leave behind any residue if you are using it in any baked product so your diner will not have a sticky mouthfeel about eating the dish. You can bake cake, cookies, biscuits or any dessert of your choice. You can also add this baking powder in the dough for bhatura or dhoklas and get the lightest, fluffiest and spongiest end dishes.

Check out the recipe for Khaman Dhokla using the Baking Powder:

INGREDIENTS:

  • 1/2 tsp Rex Baking Powder
  • 80 gms Besan (Gram Flour)
  • 1 pinch Hing (Asafoetida)
  • 2 tsp Sugar
  • 1 cup lukewarm water
  • 8-10 Green Chillies
  • 1/2 tsp Citric Acid
  • 1/2 tsp Baking Soda
  • 1 pinch Salt
  • 1 tsp Ginger Chilli Paste
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Lemon Juice
  • 1 tsp Mustard Seeds
  • 8-10 Curry Leaves
  • 2 tbsp Vegetable Oil
  • 2 tbsp Mint Leaves
  • 2 tbsp Coriander Leaves
  • 20 gms Shredded Beetroot
  • 20 gms Sliced Onion

METHOD:

  • In a bowl, add besan (gram flour), salt, turmeric powder, ginger chili paste and lemon juice. Mix well. Slowly, pour in lukewarm water and mix. Make sure to avoid lumps to make a smooth paste. Keep aside for 20 mins.
  • In the meantime, grease a thali or container.
  • In the same bowl, add hing (asafoetida), sugar, oil, baking powder, baking soda and citric acid. Whisk briskly. Pour this batter into the greased container and place it in the steamer.
  • Cover with the lid and steam for 25 minutes. You can check if it is done by sticking a toothpick in the middle. If it comes out clean, it is cooked. When a little cool, cut into squares and keep in a serving bowl/plate.
  • Take a small pan and heat oil. Add the mustard seeds and when they begin to crackle, add curry leaves, green chilies, coriander leaves, water and sugar. Bring to a boil and keep aside to let it cool a little. Add it over the steamed dhokla.
About the Author

Mumbaikar, MBA Student, Traveler, Foodie, & all I need is Coffee and Mascara.

Rate this Article
Leave a Comment
Author Thumbnail
I Agree:
Comment 
Pictures
Author: Aaina Khan

Aaina Khan

Member since: Mar 17, 2015
Published articles: 16

Related Articles