We all have that one bestie who is exceptionally good at
E-V-E-R-Y-T-H-I-N-G!! They have the Midas touch.
As I was lamenting about my first experiment at the savoury, gluten-free, lentil cake to my BFF (who BTW is exceptional at cooking!), she gave me her version. It's the easiest and simple recipe for a scrumptious delish savoury cake also known as Dhokla.
Savoury chickpea cake
The result - my spongy mound of healthy fluff was ready in an hour! (This previously took me an overnight of soaking and extra time patiently waiting for the ingredients to ferment). And boy, was I stoked and mighty proud!
So here's sharing her recipe -
SAVOURY CHICKPEA FLOUR CAKE
Ingredients
2 cups chickpea flour
1 tsp ginger garlic paste
1-2 finely chopped green chillies
1 tsp turmeric
2 tsp oil
1 cup yoghurt
2 tsp raw sugar
Salt to taste
1 tsp baking soda
For the dressing (That's the twist)
2 Tbsp oil
2 tsp mustard seeds
2 tsp Lemon juice
1 finely chopped green chilly (the chillies I use aren't that spicy. Feel free to omit it for a less spicer cake)
1/2 a cup of water
Let's get steaming!
1. To your chickpea flour, add all the ingredients, except the baking soda and mix well. (Pro tip: Use your hand for that authentic zing).
The yoghurt binds the flour. Add a little water to get a thick yet runny batter.
2. Get your steamer going. (I used the biggest pot in my kitchen as a makeshift steamer).
3. Grease your steaming dish with some oil.
4. Add the baking soda to your batter right before you plop the batter into your steaming pot & steam it for a good 30 -35 minutes. Remember to cover your steaming pot with foil - lesson learnt from my previous post.
While your cake is steaming away, lets get started on the dressing. Yup! this cake has a dressing.
For the dressing
In a pan heat the oil. Throw in the mustard seed when oil is hot. The seeds should splutter.
Now add in the remaining ingredients with water being the last. Let it simmer for 5 minutes.
Once your steamed cake has passed the clean knife test, pour the dressing generously over your warm steamed cake and let it soak for 15 minutes.
In my honest opinion, thickly slicing the cake and then pouring the dressing helps with better absorption.
And your savoury, gluten-free, steamed mound of goodness is ready to be enjoyed with some good ginger tea!
