What's an easy recipe? I've found that the answer lies not in how complicated a process is, but in how familiar we are to the dish. Growing up with a cuisine helps. For don't I dish out punjabi chhole and rajma masala with elan, but shudder at making appams. Because Indian cuisine is so varied, there are enough challenges for everyone to pick from. Just what Srivalli's brainchild, the newly minted Indian Cooking Challenge wants to do. We have a long list of dishes that would be familiar and homely to some but unknown challenges to the others. The first one, dhokla, should tell you that. I've eaten plenty of this Gujarati staple as a snack but my couple of attempts to make it at home were total failure. Enter Srivalli's recipe, which I followed verbatim - the only change was my steaming the batter in idli moulds, the only steamer in my kitchen. I am sure there would be tons of versions of this recipe floating around today, but here's a condensed version.