Steamed Chickpea Flour Cake with Peanuts and Spinach

Name: Steamed Chickpea Flour Cake with Peanuts and Spinach (Sengdana Palak Dhokla)
Yield: Serves 8
Cuisine: India
Ingredients: ½ teaspoon ground turmeric; 1 teaspoon Eno salt (see Tip); Vegetable cooking spray; 4 ounces fresh spinach leaves, well rinsed, patted dry, and cut into thin strips (see Tip); ½ teaspoon coarse kosher or sea salt; 1 teaspoon white granulated sugar; ½ cup finely chopped fresh cilantro leaves and tender stems; ½ teaspoon cayenne (ground red pepper); 2 tablespoons Ginger Chile Paste; 1 teaspoon coarse kosher or sea salt; 2 tablespoons canola oil; 1 teaspoon black or yellow mustard seeds; ¼ teaspoon ground asafetida; ½ cup unsalted dry-roasted peanuts; 1 teaspoon cumin seeds; ½ cup finely chopped red onion; ½ cup plain yogurt, whisked; 1 cup chickpea flour; 1 large tomato, cored and finely chopped

Sengdana Palak Dhokla

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Even though the technique and some of the ingredients are the same, the texture and flavor of this cake are poles apart from those of the Chickpea Flour “Cigars” with Coconut-Mint Sauce. I love the nutty crunch that coarsely ground peanuts offer. This is a great do-ahead dish, quichelike (without a crust) in appearance with that same egglike firmness. Warm it in a microwave for a hassle-free appetizer course.

Ingredients

Asia
India
Starter
Sauce
Gluten-free
Vegetarian

Ingredients

Method