Savory Rice and Chickpea Cake (Dhokla)

Name: Savory Rice and Chickpea Cake
Yield: 20
Ingredients: For the dough, combine; 2 1/2 cups of chickpeas soaked in water for at least a day (500g); 2 1/2 cups of rice soaked in water for at least a day; 2 cups of natural yogurt; 3 tablespoons of curry powder; 1 hot pepper; 2 tablespoons of lemon juice; 3 cloves of garlic; 1 piece of grated ginger; 2 teaspoons of salt; 3/4 cup of water; 1 tablespoon of oil, and 1 teaspoon of fruit salt for each mold prepared; For the seasoning; 2 tablespoons of oil; 1 1/2 teaspoons of black mustard powder; 2 tablespoons of sesame seeds; 1 teaspoon of oregano; 2 cups of grated coconut; 1 tablespoon of chopped coriander

1
For the dough, combine
2
2 1/2 cups of chickpeas soaked in water for at least a day (500g)
3
2 1/2 cups of rice soaked in water for at least a day
4
2 cups of natural yogurt
5
3 tablespoons of curry powder
6
1 hot pepper
7
2 tablespoons of lemon juice
8
3 cloves of garlic
9
1 piece of grated ginger
10
2 teaspoons of salt
11
3/4 cup of water
12
1 tablespoon of oil, and 1 teaspoon of fruit salt for each mold prepared
13
For the seasoning
14
2 tablespoons of oil
15
1 1/2 teaspoons of black mustard powder
16
2 tablespoons of sesame seeds
17
1 teaspoon of oregano
18
2 cups of grated coconut
19
1 tablespoon of chopped coriander

Ingredients

1
For the dough, combine
2
2 1/2 cups of chickpeas soaked in water for at least a day (500g)
3
2 1/2 cups of rice soaked in water for at least a day
4
2 cups of natural yogurt
5
3 tablespoons of curry powder
6
1 hot pepper
7
2 tablespoons of lemon juice
8
3 cloves of garlic
9
1 piece of grated ginger
10
2 teaspoons of salt
11
3/4 cup of water
12
1 tablespoon of oil, and 1 teaspoon of fruit salt for each mold prepared
13
For the seasoning
14
2 tablespoons of oil
15
1 1/2 teaspoons of black mustard powder
16
2 tablespoons of sesame seeds
17
1 teaspoon of oregano
18
2 cups of grated coconut
19
1 tablespoon of chopped coriander

Directions

1
Prepare the dough: drain the chickpeas and rice
2
Process them separately in a processor or blend, gradually, until well mashed
3
Add the yogurt, curry powder, hot pepper, lemon juice, garlic, ginger, salt, and water
4
Blend until a smooth batter forms
5
Let it rest, covered, at room temperature for at least a day
6
Blend again and reserve
7
Place a small mold in the center of a large pan with enough space to hold an asadero
8
Add just enough water to cover it and bring to a boil
9
Cook the dough gradually: place 2 cups of the chickpea mixture into a 18 cm x 25 cm mold
10
Add the oil and fruit salt
11
Blend well with a spoon and spread
12
Place the asadero on top of the mold inside the pan
13
Cover and cook over low heat for 15 minutes, or until a skewer comes out clean
14
Let it cool and cut into squares or diamonds
15
Repeat the process until all the dough is used up, reserving half
16
Prepare the seasoning: warm the oil with the mustard powder, sesame seeds, and oregano
17
Add this seasoning only to the reserved dough, mixing gently
18
Cover and cook over low heat for 5 minutes
19
Remove from the pan and sprinkle with coconut and coriander
20
Serve the savory cake simple and seasoned.