The recipe calls for plain oil, but I've thought about adding other flavors to the basic dish. I think I need to make it more often so I won't be as scared to screw it up. I wish restaurants would serve this too, but then it probably wouldn't taste the same as my friend's. Mine doesn't taste the same either, but that could be because I use the preground dhokla flour and they grind their own. Dhokla 1 1/2 cup Rice dal, ground to corn meal consistency 1/4 cup urad dal (white mung bean), ground to cornmeal consistency 1/4 cup chana dal (garbanzo bean), ground to cornmeal consistency OR 2 cups dhokla flour (available at some Indian markets) 6 tbs oil 2 tsp salt 1 1/2 cup yogurt pinch of cumin hot water marcha (green chiles) to taste (2 or 3 for me), chopped garlic, to taste (about 3 cloves for me), minced ginger, to taste (about the same amount as the garlic), minced 1 tsp Eno or baking soda coconut sesame seeds Mix the flours, oil, salt and yogurt together in a bowl. Let sit overnight or for several hours. Add enough hot water to form a thick batter. Stir in the chiles, garlic and ginger. Steaming dilutes the taste of the spices so you might need to add a bit more than you think. Add the baking soda, stir well. Pour batter into greased pan. My friends have a special set of steaming pans, but I've used regular 9" cake pans and an 8x8" square pan without any problems. Sprinkle coconut and sesame seeds on top. I've also made it without adding these and it was just as tasty. Steam for about 20 minutes or until a knife or tester comes out clean from the middle. Enjoy!