I love this Gujarati dish but have always known the recipe to be complicated with all the layered steaming that goes into it. I found this recipe and thought I’d give it my twist and it turned out really well. The family appreciated it so I’m sharing the recipe.
For the sponge:
1 1/2 cups gram flour, sifted
3/4 cup yoghurt
1/2 cup water
1 teaspoon ground ginger
Salt to taste
1 sachet / 1 teaspoon ENO
1/2 teaspoon baking powder
2 teaspoons cooking oil
* To make the mixture extra spicy, you may add some ground green chillies.
For the topping:
1 sprig curry leaves
2 teaspoons mustard seeds
2 pinches asafoetida (hing)
1 finely chopped green chilli
1/2 teaspoon sugar dissolved in 4 tablespoons water
1 pinch red chilli powder
Chopped coriander for garnish
Mix all the ingredients for the sponge mixture together, excluding the ENO. If the consistency of the mixture is too thick add a little water. It should be like thick heavy cream.
Brush oil in a glass dish that’s microwaveable.
Before you add the mixture to the dish, deftly stir in the ENO into this mixture, then spread into your cooking dish.
Put into the microwave and cook for 5 minutes.
In the interim, put together the ingredients for the topping into a non-stick pan and cook until mustard seeds stop popping. Add the dissolved sugar mixture last.
Please exercise caution. This could burn you badly.
Your mixture in the microwave should have cooked by now. Sprinkle a little red chilli powder on top of the cooked mixture (optional) and cook for a further minute.
Remove from microwave, cut into serving size squares, spread topping mix, garnish with chopped coriander and serve immediately with tamarind sauce.
A hot cup of tea goes well with this! ☕️