A favourite of Anjlis and an easy steamed dish. Use the ground lentil combination of Ondhwo or Dhokra flour mix. Making this a high protein meal. Always eaten with a dollop of vegetable oil and a strong garlic chutney for the extra zing. This dish tastes better if the yoghurt has a sour taste.
Whisk together yoghurt and water in a large pan and add sesame, ajwain, and salt and bring to a boil. Let it simmer for 5 to 10 minutes. The yoghurt solids might separate, which is quite normal.
Add green chillies and oil. Take care as the boiling chillies can irritate the throat and eyes.
Let it boil for 3-4 minutes. Add the oil and the sodium bicarbonate. This will make the water froth.
Turn off the heat and immediately add the flour stirring constantly.. The resultant dough should be lump-free and semi-solid. If there appears to be lots of lumps then break them up using a large fork. If the dough has become too solid then add more warm water. If it seems to be very runny, wait for a little while before adding any more flour, as sometimes the extra water is absorbed by the flour, which will result in a semi-solid dough.
The resultant dough needs to be cooked again in a steamer. Transfer into a container that will sit comfortably in a steamer, or a large vessel such as a pressure cooker. Pour a thin layer of warm water on the top of the batter before placing into steamer and cook for a further 20 minutes.
Serve steaming hot, and eat with extra oil and garlic chutney.
Another way to eat this is to layer the cooked dough into a tray that is at least 1 inch deep. Heat 3 tablespoons vegetable oil in a small pan; add 1 tsp mustard seeds and 2 tsp sesame seeds when the oil is hot. As soon as the seeds start to splutter, add pinch of asafoetida powder and pour the oil over the layered dough. Garnish with chopped green coriander and divide into 3 inch squares before eating.