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.
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.