Cooking like my mother

If you read my previous post here , you know the basic steps to make dhokla - mix chickpea flour with yogurt, let it sit and ferment, add minced ginger, chillies, cilantro, and then steam the batter. You also know that adding Eno means you dont have to wait for the fermentation process. Since eno is used to add air bubbles to the batter, you no longer need to rely on sour yogurt to ferment the batter. Prior to eno days, we always added yogurt to the batter but eno made it possible to eliminate yogurt and just make the batter with water. I started to make dhoklas both ways - sometimes with yogurt, sometimes without. But I was never sure of the difference in the taste in the two methods. Last weekend we had some friends visiting us in the evening and I decided to make two batches- one with yourt and another one without. This gave me opportunity to taste them one after another... while I have still not picked a favorite in terms of taste, I definitely liked the one without yogurt! Ing