Savory Steamed Chickpea Cake

Ingredients

• 2 cups (240g) chickpea flour 2 cups (240g) chickpea flour
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon green chili paste 1 teaspoon green chili paste
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon lemon juice 1 teaspoon lemon juice
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon fruit salt (eno) 1 teaspoon fruit salt (eno)
• 1 tablespoon oil 1 tablespoon oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 5-6 curry leaves 5-6 curry leaves
• 2 green chilies, slit 2 green chilies, slit

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 27g, 3g
• Protein: 8g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine chickpea flour, yogurt, ginger paste, green chili paste, turmeric powder, lemon juice, sugar, and salt. Mix well to form a smooth batter.
2. 2.
   Grease a steamer tray or a round cake pan with oil.
3. 3.
   In a large pot or steamer, bring water to a boil.
4. 4.
   Just before steaming, add fruit salt (eno) to the batter and mix gently. The batter will become frothy.
5. 5.
   Pour the batter into the greased tray or pan and place it in the steamer.
6. 6.
   Steam the batter for 15-20 minutes on medium heat or until a toothpick inserted comes out clean.
7. 7.
   Once steamed, remove the tray or pan from the steamer and let it cool for a few minutes.
8. 8.
   In a small pan, heat oil and add mustard seeds. Let them splutter.
9. 9.
   Add curry leaves and green chilies to the pan and sauté for a minute.
10. 10.
    Pour this tempering over the steamed chickpea cake.
11. 11.
    Cut the cake into square or diamond-shaped pieces.
12. 12.
    Serve the savory steamed chickpea cakes warm with green chutney or tamarind chutney.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
• Fruit salt (eno) — Use fruit salt just before steaming to ensure the cakes rise properly.
• Mustard seeds — Be cautious when tempering mustard seeds as they tend to splutter. Use a lid or a splatter guard to prevent any accidents.

Tips & Tricks

• To make the cakes fluffier, you can add a pinch of baking soda to the batter.
• Adjust the amount of green chili paste according to your spice preference.
• Serve the cakes with a drizzle of sweet and tangy tamarind chutney for an extra burst of flavor.
• For a healthier version, steam the batter in individual silicone molds for portion control.
• Leftover chickpea cakes can be refrigerated and enjoyed the next day by lightly steaming or microwaving them.

Serving advice

Serve the savory steamed chickpea cakes as a snack or appetizer. They can be enjoyed on their own or paired with green chutney, tamarind chutney, or a cup of hot masala chai.

Presentation advice

Arrange the cut chickpea cakes on a platter and garnish with fresh coriander leaves, grated coconut, and a sprinkle of red chili powder for an appealing presentation.