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MW Gluten Free Savoury Cake Recipe

Ingredients
  

Ingredients

  • 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

For Tempering

  • Oil- 1 tbs
  • Mustard Seeds - 1/2 tsp
  • Sesame Seeds - 1 tbs
  • Grated Coconut For topping
  • Coriander Leaves - for topping
  • Butter Milk - For Brushing

Instructions
 

Procedure

  • 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.