Chickpea Flour Snack Cakes - Dhokla

Chickpea Flour Snack Cakes - Dhokla

Prep Time 15 mins

Cook Time 25 mins

Total Time40 mins

Ingredients

·      2 cups chickpea flour

·      1 tsp salt

·      3/4 tsp baking soda

·      3/4 tsp baking powder

·      1/2 tsp turmeric

·      1/2 inch of ginger crushed or blended  to a paste crushed  well in a mortar pestle

·      1/2 green chili crushed or blended to a paste

·      1/2 cup non-dairy yogurt plain unsweetened

·      1 tsp lemon juice

·      1/2 cup water

·      oil for greasing

·      1 Tbsp sesame seeds or shredded coconut optional

Instructions

Make the Dhokla:

1.   Preheat the oven to 425 degrees F. In a large bowl, add chickpea flour, salt, baking soda, baking powder and turmeric. Whisk well.

2.   Add the ginger paste, chili paste, yogurt, lemon juice and mix. Add water a few tablespoons at a time to make a thick muffin type batter. If using store bought yogurt, you might need a bit more water). Grease a stoneware cake pan or bread pan. Sprinkle the bottom with sesame seeds or coconut shreds.

3.   Pour the batter into the pan, Using a greased spatula or greased hand, press or shape the batter into the pan if needed. Cover the pan with foil lightly. Prick 1-2 small holes in the centre of the foil.

4.   Bake for 15 to 17 minutes. Peak to check if the centre is set. Remove from the oven and let sit for 5 minutes before removing foil. Invert onto a serving dish and slice in cube.

·     Steam instead of bake at step 4:

Use a steel steamer pan or bread pan. Place in the steamer and steam for 12 to 15 minutes. You can use a pressure cooker to steam. The traditional dhokla that you get in restaurants is steamed.

·     Microwave instead of bake at step 4:

Pour batter in a microwave safe bowl. Lightly cover and microwave for 2 minutes. Check if it is done in the centre. Microwave for 30 seconds to 1 minute, or longer as needed.

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