Spiced Steamed Chickpea Cake

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A light, fluffy, and tangy steamed cake made from gram flour, this beloved Gujarati snack is tempered with mustard seeds and curry leaves for an irresistible savory finish. Perfect as a breakfast bite, tea-time treat, or light appetizer with green chutney.

Nutrition Facts

Per serving (estimated)

• 260 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 30 gCarbs
• 5 gFiber
• 9 gSugar
• 11 gProtein
• 620 mgSodium
• 420 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the batter

• 2 cups (200 g) gram flour (besan)
• 1 cup (240 g) plain yogurt
• 3/4 cup (180 ml) water
• 1 tbsp fresh lemon juice
• 1 tsp fresh ginger paste
• 2 finely chopped green chilies
• 1/2 tsp ground turmeric
• 1 tsp sugar
• 1 tsp salt
• 1 1/2 tsp Eno fruit salt (or baking soda)

For the tempering (tadka)

• 2 tbsp neutral oil
• 1 tsp black mustard seeds
• 1 tsp sesame seeds
• 8 to 10 fresh curry leaves
• 2 slit green chilies
• 1/4 tsp asafoetida (hing)
• 1/2 cup (120 ml) water
• 1 tbsp sugar
• 1 tbsp fresh lemon juice
• 1 tsp salt

For greasing and garnish

• 1 tsp oil for greasing
• 2 tbsp chopped fresh coriander leaves
• 2 tbsp grated fresh coconut (optional)

Directions

1. In a large mixing bowl, whisk the gram flour, yogurt, water, ginger paste, green chilies, turmeric, sugar, and salt until smooth and lump-free. The batter should be a thick but pourable consistency, similar to pancake batter.
2. Cover the bowl and let the batter rest at room temperature for 10 minutes to allow the gram flour to hydrate and develop a slight tang.
3. Grease a 7-inch square or round steaming pan with oil. Just before steaming, add the Eno fruit salt to the batter and gently fold it in; the batter will foam and become airy. Immediately pour into the prepared pan and spread evenly.
4. Fill a large pot or steamer with water, bring it to a steady boil, then place the pan inside. Cover and steam on medium heat for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove the pan from the steamer and let the cake cool for 5 minutes. Run a knife around the edges and cut into squares or diamond shapes, but leave the pieces in the pan.
6. For the tempering, heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter, then add the sesame seeds, curry leaves, green chilies, and asafoetida. Pour in the water, sugar, lemon juice, and salt, and simmer for 1 minute.
7. Spoon the hot tempering evenly over the cut cake, making sure the liquid seeps into all the cuts. Garnish with chopped coriander and grated coconut.
8. Serve warm or at room temperature with green chutney or tamarind chutney.

Cook’s Notes

• Use room-temperature yogurt for the smoothest batter; cold yogurt can cause lumps in gram flour.
• Add the Eno fruit salt only at the moment you are ready to steam, otherwise the leavening will lose potency.
• Always steam on medium heat to ensure the cake rises evenly and cooks through without cracking on top.
• For softer, juicier squares, pour the tempering while the cake is still warm so it absorbs the flavors better.
• Leftover dhokla stays good in the refrigerator for up to 2 days; re-steam briefly before serving.

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