The origin of this dish is from Gujrat and it's a savory dish made with chickpea flour that is steamed into a cake and then served sliced up with chutney. This is my mom's recipe and i was finally able to follow her around and document it. So many friends have been asked for this recipe so here it is - Enjoy!
Ingredients:
1 cup of chickpea/besan flour
3/4 cup and 1 tablespoon of cold water
1.5 tablespoons of lemon juice
1.5 tablespoons of extra virgin olive oil
2 tsp of sugar
1/4 tsp of turmeric powder
1/2 tsp of salt
1/2 tsp of ground /chopped ginger
1/2 tsp of ground/ chopped garlic
1/2 tsp of chopped green chillies or ground red chillies (optional)
1/2 tsp of chopped cilantro leaves
1/2 tsp of cumin powder
1/2 tsp of carom seeds
3/4 tsp of Eno (added last)
For Garnish:
1 tablespoon of extra virgin olive oil
1/4 tsp of mustard seeds
1/4 tsp of cumin seeds
1/2 tsp of sesame seeds
few curry leaves
3-4 chopped green chilli peppers
1-2 cloves
1 tablespoon of cilantro leaves
1 tablespoon of unsweetened, shredded cocounut
1 cup of chickpea/besan flour
3/4 cup and 1 tablespoon of cold water
1.5 tablespoons of lemon juice
1.5 tablespoons of extra virgin olive oil
2 tsp of sugar
1/4 tsp of turmeric powder
1/2 tsp of salt
1/2 tsp of ground /chopped ginger
1/2 tsp of ground/ chopped garlic
1/2 tsp of chopped green chillies or ground red chillies (optional)
1/2 tsp of chopped cilantro leaves
1/2 tsp of cumin powder
1/2 tsp of carom seeds
3/4 tsp of Eno (added last)
For Garnish:
1 tablespoon of extra virgin olive oil
1/4 tsp of mustard seeds
1/4 tsp of cumin seeds
1/2 tsp of sesame seeds
few curry leaves
3-4 chopped green chilli peppers
1-2 cloves
1 tablespoon of cilantro leaves
1 tablespoon of unsweetened, shredded cocounut
1) Pour some shallow water in your wok. It should be enough to just touch the pan.
2) Add your cake pan (8-9inches) and grill top (apparatus) to the wok with water so that the cake pan sits on top of the apparatus and water is just touching the pan. Turn stove on high to get water boiling.
3) Mix chickpea flour in a mixing bowl with cold water, lemon juice, oil, sugar, turmeric, salt, ginger, garlic, hot pepper/chillies, coriander leavers, cumin powder and carom seeds. The consistency should be of pancake batter. If it's too thick you may need to add some more water.
4) Take Eno and dissolve in 1 tablespoon of hot water and add to the batter just before you pour into the cake pan (don't let it sit with the Eno).
4) Take Eno and dissolve in 1 tablespoon of hot water and add to the batter just before you pour into the cake pan (don't let it sit with the Eno).
5) Once water is boiling, pour batter into pan and cover.
6) Steam for about 7 to 10 minutes, until done. When you touch the cake with your finger it should not be sticky. If it is, you will need to steam for longer.
7) Once done, remove from wok and let it cool and then cut into diamond shaped pieces.
7) To make garnish, heat 1 tablespoon of oil in frying pan and add all spices except the curry leaves, coconut and chopped cilantro.
8) Add the curry leaves after a few minutes.
9) Cover with lid and let it cook for a few minutes until fragrant.
10) Remove from heat and pour over the diamond cut pieces to infuse the flavour.
11) Serve warm with tamarind chutney.
Makes approx: 16 pieces depending on how large you cut
Calories per piece: 56, Fat: 3g, Carbs: 6g, Fiber: 1g, Protein: 2g, Sugars: 2g, Sodium: 139mg
Calories per piece: 56, Fat: 3g, Carbs: 6g, Fiber: 1g, Protein: 2g, Sugars: 2g, Sodium: 139mg
RSS Feed
