Today we start off with easy savoury cake, which is most popular in Gujarat.
The traditional Dhokla is made with rice and split chickpea and fermented overnight. But this recipe does not require fermenting overnight.
We use a special ingredient called as “fruit salt”, famously know an ENO in India. I use unflavoured eno in this recipe. You can buy “fruit salt” in an India store.
If you do not have/ cant find fruit salt you can substitute it with 50% baking soda and 50% citric. Please read notes for substitute
Easy Savory Chickpea Cake |Khatta Dhokla
Course: Appetizers, SnacksCuisine: IndianDifficulty: Easy4
servings15
minutes15
minutesIngredients
2 cups Besan | Chickpea Flour
2 tsp Mashed ginger
1/2 tsp Salt
1/8 tsp Turmeric
1 tsp Mashed Chillies (Optional)
1/8 tsp Hing |Asafoetida (Optional, find GF or skip)
1 1/3 cup Water
1.5 tsp Fruit Salt |Eno (see notes for substitute)
- Tempering
2 tbsp Olive oil
1 tsp Mustard Seeds
1 tsp White Sesame seeds
2 count Green chillies (optional)
4 count Curry leaves
- Decoration
1 tsp shredded coconut
1 tsp Cilantro, finely chopped
Directions
- In a mixing bowl, add chickpea flour | besan, mashed ginger, mashed green chillies, turmeric, salt and hing, use a whisk to mix it in.
- Slowly add water and whisk the batter, batter consistency should be slightly thick but runny, more like pancake batter.
- Add the fruit salt to the batter and whisk it in, bubbles should be forming up and should double in size (see picture above). In a pan (like a cake pan. cheesecake pan), pour the batter and let sit.
- You can cook it two ways
1. Add water into an instant pot and click on saute mode, place the pan on top of the trivet, cover with a lid or aluminum foil and pressure cook on high for 15 minutes and let natural pressure release before opening the lid.
2. In a pot, you can add water and heat on medium heat, inset the pan along with lid or aluminum foil and close the lid, let steam for about 15 minutes or until cooked.
Let cool and transfer on to a serving plate and cut the dhokla in squares. - For tempering, in a pan, add oil and let heat, add mustard seeds, sesame seeds, curry leaves and let cook on medium flame for 2 – 3 minutes.
- Pour over the dhokla and serve with Mint chutney !
Notes
- You can substitute 1.5 tsp of you can use 3/4 tsp of baking soda and 3/4 tsp of lemon juice.
- If the batter gets too runny, add 1 tbsp of chickpea flour to make the batter thick
Did you make this recipe?
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During my grad school I discovered my love for cooking. It started with just being able to feed myself, but over time it became another creative outlet for me.
