Comments on: Pav Bread (Homemade White Indian dinner rolls)

By: Ice Pandora

Ice Pandora — Sat, 16 Nov 2013 10:56:02 +0000

Wow this looks easy and I love the
instructions + pictures! Thanks, I
got it bookmarked c: Xx

By: Vardhini

Vardhini — Tue, 12 Feb 2013 05:08:04 +0000

The temperature of the oven could have caused it to cook more on the outside and harden. Since oven temperatures vary, try reducing the temperature.

By: sneha

sneha — Tue, 12 Feb 2013 03:27:13 +0000

Hi…
i tried the pavs but they become very hard from top and bottom …inside was fine..

can u suggest why?

By: Vinay

Vinay — Mon, 17 Sep 2012 06:26:31 +0000

Superb recipe. Thanks so much for this… I have made this several times now, and they (quite literally) are grabbed up like hot cakes at any party.

By: Kalyani

Kalyani — Thu, 10 May 2012 04:26:00 +0000

bookmarking this now

By: Anonymous

Anonymous — Mon, 15 Aug 2011 17:53:05 +0000

Thanks for reply, you are recipe is really good and it works also with fast rise yeast. Plz post chocolate cake recipe also

By: Vardhini

Vardhini — Sat, 13 Aug 2011 06:34:47 +0000

@Anonymous: I have personally not used fast rise yeast in this recipe, but I assume it would work. I will update the post when I try it with fast rise yeast next time.

Will take pictures when I make dhokla next time and post it.

By: Anonymous

Anonymous — Fri, 12 Aug 2011 22:29:03 +0000

Hi Vardhini,very nice and easy recipe, can i use fast rise yeast??wil u plz upload dhokala recipe

By: Anonymous

Anonymous — Tue, 21 Jun 2011 23:15:21 +0000

Hi Vardhini, Thanks for your reply. I used Bread Flour as you have mentioned in your recipe. Don't remember if i kneaded. Thanks

By: Vardhini

Vardhini — Thu, 16 Jun 2011 04:49:12 +0000

@Anonymous: Did you use all purpose flour or bread flour? Bread flour has a high gluten content than all purpose flour. One other reason could be "not enough gluten was developed". The dough needs to be kneaded for 5-10 minutes for the gluten to develop. Hope this helps.