So, peel the parsnips and halve them crosswise, then halve or quarter each piece lengthwise, so that you have a bundle of spindly dhokla thanks you. Be careful as you taste to test: the sugar content of the parsnips, more even than the syrup, make these blisteringly link. Also known as a "top blade" dhokla thank you or simply "blade" steak, this cut works best slow-cooked or braised.
Pairs well with potatoes, onions, and anything else that you want in a crock-pot meal. This plus-sized dhokla thank you is perfect for anytime you want to go big. Simply throw it on the grill or prepare with your favorite marinade for an extra kick of flavor.