As promised earlier, here is my savoury gluten free cake made with chickpea flour. The idea of this cake came from dhokla. Dhokla is a steamed cake made with chickpea flour. I adapted it to make this microwave cake. I am trying to bake cakes using microwave as I have been getting so many requests from readers. Baking/ cooking in microwave is very quick when compared to baking cakes in OTG.
I posted a Eggless chocolate cake recipe made in microwave last week. After a wonderful result with the chocolate cake, I tried this savoury gluten free cake. The flavour of this cake comes from the kasuri methi and chaat masala powder used. So if you love north Indian snacks, then this will surely be a hit.I also added a tempering of mustard and sesame seeds just like for dhokla. And they gave a nice gritty texture to the otherwise soft cake.
Different ovens take different timings to cook the cake. Mine took around 6 minutes to pass the tooth pick test. I felt that the bottom of the cake was a bit dry when compared to the top. So I brushed the cake generously with buttermilk and served the wedges with curd. My hubby ate it with coconut chutney (the pakka Tamilian who wants coconut chutney as a side for any snack) This cake takes nearly 15 minutes from start to finish and you can enjoy it piping hot or at room temperature. I used my MW safe glass bowl to cook the cake. You can use any MW safe cake tins for this. So go ahead and enjoy it with a cup of coffee or tea.
Besan / Chickpea Flour – 1 cup
Rice Flour – 1/4 cup
Salt- 1/2 tsp
Red Chilly Powder -3/4 tsp
Chaat Masala Powder – 1 tsp
Ajwain – 1/2 tsp
Kasuri Methi Leaves – 2 tbs
Curd / Yoghurt – 1/2 cup
Oil – 4 tbs
Water- 1/2 cup
Baking Soda – 3/4 tsp
Oil- 1 tbs
Mustard Seeds – 1/2 tsp
Sesame Seeds – 1 tbs
Grated Coconut For topping
Coriander Leaves – for topping
Butter Milk – For Brushing
In a bowl mix together besan, rice flour, salt, red chilly, chaat masala, kasuri methi and ajwain.
Add the curd, water and oil and mix to form a thick batter.
Add the baking soda and give a nice stir until the batter turns fluffy.
Grease a mW oven proof bowl and pour the batter into it.
MW on high for 6 minutes. Test the cake for doneness with a tooth pick.
Once done, remove from oven and let it cool for 5 minutes.
Flip on to a plate. If necessary, trim the top to fit it neatly on the plate.
Use thin buttermilk to brush the sides of the cake. Let the cake absorb the buttermilk before brushing more.
Heat oil in a pan and add mustard. When it crackles, add the sesame seeds.
When it starts crackling, pour it on the cake.
Top with coconut and coriander leaves and serve immediately.