Steamed Calabash Cake
If you’re Indian you will know what Dokra is.
It’s a Gujarati staple and also the inspiration behind my savoury cake. I have wanted to create this for a while now. I have been working so hard and instead of getting up from my desk and heating my lunch, I wanted to snack properly, comfortable in the knowledge that what I’m eating is well balanced nutritionally.
The portions in this cake are simple: Carb+Protein+Vegetables.
The spice is a portion of free food and because there is only 1 fat in this whole cake I’m going to go out on a limb here and call it healthy.
I’ve also added 2 tbsps of pea protein powder for added protein.
Ingredients
1 cup chickpea flour
2/3 cup Polenta
2 tbsp pea protein powder
1 1/2 cup yoghurt
1 1/2 tsp bicarb
1/2 tsp baking powder
1 tsp olive oil
1 calabash, grated and drained in a muslin cloth (or a clean pillowcase)
1 tsp dry red chilies
1 tbsp crushed garlic and ginger
1 tsp green masala (crushed green chili)
1 tsp jeera powder
1 tsp garam masala
3 sprigs of rosemary, chopped finely finely
a handful of fresh coriander, chopped finely
a tiny crack of black pepper
1 1/2 tsp salt to taste
poppy seeds to dust on top
Method
Mix all of the above ingredients in a large bowl - with your hand.
Place in a steamer and sprinkle with poppy seeds.
Let it cook for 40-45 minutes.
Garnish with fresh coriander and don’t be tempted to drizzle oil over this.
Let the cake cool completely before slicing into squares.
