Cooking like my mother

Dhokla - I am not sure if I should describe it as a steamed dumpling or steamed bread. Dhokla is airy, light, flavorful steamed fermented chickpea flour batter and is usually had for breakfast or as snack any time of the day. I dont know when and how mummy first started to make it at home. Dhokla, while very common now all over India, was not as common in north when we were growing up. There is a story associated with how I learned to make Dhokla when I was doing my engineering at Roorkee (long time ago!). Mummy and papa had come to Roorkee before the summer vacation and we stayed back in Roorkee colony for a week or so before returning home. Mausi and mausaji from Rishikesh, who are both expert cooks were there too. My local guardian at the time, mamji, had signed up our whole family for making breakfast in the morning. It was fun to be part of a team with these experts cooks - we dazzled folks with unexpected variety every day and got lot of praise for anything, everything that w