Steamed Chickpea Flour Cake with Peanuts and Spinach

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.