http://en.wikipedia.org/wiki/Vigna_mungo. and yes, it does taste like Idli and i mention likewise in the post --DK
The eno is to be added only when you are going to cook. So I am not sure what u wud do with leftovers cos I havent personally tried it myself!
Did you sprinkle some eno on the plate before pouring the batter? Was the batter cooked enough? Did the toothpick/knife come out clean on all the sides? Sometimes if its not cooked enough, it will still be soft and sticky and wont be spongy enough. Also letting it cool and can also help to develop the sponginess. Other than these, I cannot think of any other factors if you have followed all the steps! Hope these points help :) --DK
Brown? I am really not sure! It has never happened to me in spite of me having tried variety of recipes. Guess as you said, it cud be cos of the Baking soda...:) --DK
I haven't yet tried my hands with making Dhokla with sooji!! I will surely update once I do :) --DK
Hi Sudha - thanks for the pointer! This is why I should stop drafting my posts late at night when I am half asleep ;). It is to be added along with salt and peppercorns just before fermenting. I have added this in the post. Thank you so much :) --DK