2 c sooji (semolina/farina/cream of wheat/whatever)
1 c yogurt
ginger (as you like)
chili (as you like)
1/8 tspn turmeric
2 tspn eno (or baking soda and omit turmeric)
1 to 2 tspn salt
1 to 2 teespoonss ghee or oil
2 teaspoon lemon juice
+ water as needed (should be like cake batter)
Combine in food processor, transfer to baking pan. Set in a pot to steam (do not set directly on bottom of pot…use a small inverted bowl or measuring cup). Steam 20-30 minutes or until toothpick, when inserted in the middle, comes out clean. Remove from steamer and let it cool.
For the chaunce:
Heat 3 tablespoons ghee. Add 1 tablespoon mustard seed. When mustard seed popping, add 1 tablespoon sesame seed. Off the heat. Add a pinch of hing and some dried coconut. Spread on top of dhokla. Chop up some fresh coriander leaf and add as a garnish.
To see my hack demo:
(by the way…i say i will one day have “assistance”…as in my husband will help. not “assistants.”)