Thursday, April 15, 2010
Steamed Chickpea Cake (Khaman Dhokla)
This yummy chickpea cake (think spicy - not sweet) has the consistency of cornbread with the satisfying heartiness of beans. The batter is made of soaked & pureed chickpeas, water, yogurt, semolina, dried chiles, ginger, turmeric, salt and a touch of lemon. It needs to sit at room temperature for 1-2 hours to soften and ferment a little. Lastly, I added a mix of oil and baking soda just before pouring it into the cake pan to steam.
After steaming for fifteen minutes, the cake is then topped with a spiced oil (mustard seeds and sesame seeds heated in oil until browned), chopped cilantro and flaked coconut. The finished cake could be a nice anytime snack; we made it dinner. The outer edges were breadlike but the interior was still undercooked, so I think I'd steam it longer next time.