Bulgarian-style Steamed Chickpea Cake

Ingredients

While the original Indian Dhokla is made primarily with fermented chickpea flour, the Bulgarian-style Steamed Chickpea Cake incorporates Bulgarian ingredients and flavors. The recipe includes Bulgarian yogurt, which adds a creamy and tangy element to the dish. Additionally, the spices used in the Bulgarian version may differ slightly, reflecting the unique flavor profile of Bulgarian cuisine. We alse have the original recipe for Dhokla, so you can check it out.

• 2 cups (240g) chickpea flour 2 cups (240g) chickpea flour
• 1 cup (240ml) Bulgarian yogurt 1 cup (240ml) Bulgarian yogurt
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Vegetable oil, for greasing Vegetable oil, for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 9g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the chickpea flour, Bulgarian yogurt, baking soda, lemon juice, cumin seeds, mustard seeds, green chili, turmeric powder, and salt. Mix well to form a smooth batter.
2. 2.
   Grease a steamer tray or a round cake pan with vegetable oil.
3. 3.
   Pour the batter into the greased tray or pan and spread it evenly.
4. 4.
   Place the tray or pan in a steamer and steam for about 15-20 minutes, or until the cake is cooked and a toothpick inserted into the center comes out clean.
5. 5.
   Once cooked, remove the tray or pan from the steamer and allow the cake to cool for a few minutes.
6. 6.
   Cut the cake into square or diamond-shaped pieces.
7. 7.
   Garnish with fresh coriander leaves and serve warm.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
• Bulgarian yogurt — Use thick and creamy Bulgarian yogurt for the best results.
• Cumin seeds — Toast the cumin seeds lightly before adding them to the batter to enhance their flavor.

Tips & Tricks

• For a spicier version, add more green chilies to the batter.
• Serve the Bulgarian-style Steamed Chickpea Cake with a side of Bulgarian yogurt and a drizzle of olive oil for added richness.
• Experiment with different toppings such as grated carrots or chopped bell peppers for added texture and flavor.
• To make it more filling, serve the cake with a side of Bulgarian Shopska Salad, which is a refreshing combination of tomatoes, cucumbers, onions, and feta cheese.
• Leftover cake can be refrigerated and enjoyed the next day by lightly toasting it in a pan with a little oil.

Serving advice

Serve the Bulgarian-style Steamed Chickpea Cake as an appetizer or snack. It can be enjoyed warm or at room temperature. Garnish with fresh coriander leaves for an added touch of freshness.

Presentation advice

Arrange the square or diamond-shaped pieces of the cake on a platter and garnish with a sprig of fresh coriander. Serve alongside a bowl of Bulgarian yogurt for dipping.