Dhokra

1. Mix all the above ingredients except eno and let it stand overnight,

2. Next morning, divide the mixture in three parts. Add 1 tsp. eno per plate. The consistency of dough should be that it could fall off a spoon.

3. Grease a tin plate (8 inch) and pour the mixture in it. Steam.

4. Cover your saucepan with a dish cloth and a lid on top to avoid moisture dripping onto the dhokro.

5. When half cooked, sprinkle with coriander leaves, red chilli powder and grated coconut.

6. Cook until it is firm to touch in the centre. (It takes approx. half an hour)