Name: Steamed Chickpea Flour Cake with Mint Sauce (Dhokla Pudhina Chutney)
Yield: Serves 8
Cuisine: India
Ingredients: ¼ cup shredded fresh coconut; or 2 tablespoons shredded dried unsweetened coconut, reconstituted (see Note); 6 fresh green Thai, cayenne, or serrano chiles, stems removed; 2 tablespoons heavy (whipping) cream; 1 cup chickpea flour; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 1 teaspoon coarse kosher or sea salt; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 cup firmly packed fresh mint leaves; 1 cup firmly packed fresh cilantro leaves and tender stems; 1 tablespoon uncooked Cream of Wheat (not instant); 2 teaspoons white granulated sugar; 2 tablespoons canola oil; 1 teaspoon black or yellow mustard seeds; 1½ teaspoons Eno salt (see Tips); 2 tablespoons Ginger Chile Paste; Vegetable cooking spray; Juice of 1 medium-size lime; 1 cup plain yogurt, whisked (see Tips)

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Known as khaman dhokla in Gujarati-speaking kitchens, these fluffy yellow cakes are served at any and every occasion. Some recipes call for yellow split peas, which are soaked overnight, ground into a batter, allowed to ferment, and then steamed. My version gratifies us without the wait.

Ingredients

For the cake

1 cup chickpea flour
1 tablespoon uncooked Cream of Wheat (not instant)
2

Method

To make the cake, combine the chickpea flour, Cream of Wheat, sugar, and salt in a medium-size bowl. Whisk in the yogurt and ¾ cup water to form a slightly thin, lumpfree, pancakelike batter. Stir in the Ginger Chile Paste and lime juice.
Spray the bottom and sides of a large, deep, round cake pan, such as a 6- to 8-inch-diameter soufflé dish, with cooking spray.<