Plant Based KC

1 cup plant based yogurt
1 tsp. salt
1/2 tsp. turmeric
1 1/2 cups water
2 cups corn flour
3/4 cups chickpea flour

Mix all ingredients, cover, and let set on your countertop for 12 hours before adding the next ingredients.

1/2 tsp. baking soda
2 tsp. sugar
1/2 diced jalapeno
Enough water to make a thick pancake consistancy.

Add baking soda, sugar, jalapeno, and water (if needed) to the mixture. Pour into a greased shallow pan and steam for 10 minutes. After cooled, cut into bit sized pieces and set aside.

Seasoning
4 Tablespoons oil
1 tsp. mustard seeds
pinch asafoetida
1/2 tsp. red pepper
1 tsp. salt

Heat large skillet over medium heat. Crackle mustard seeds. Add asafoetida, red pepper, and salt. Mix in dhokla.