This cake is my favorite kind of savory cake. It has a nice cake texture and it’s very filling. It is basically a simplified version of Khatta Dhoklas, which are Indian steamed cakes made of rice and lentil flour. I sometimes buy Khatta Dhokla cake mixes at the neighborhood’s Pakistani minimarket, but this simple version -using dry lentils only- is even cheaper and gluten-free.
Packages of Dhokla mixes:
What’s inside: it’s basically a mix of semolina, rice and lentil flour with baking powder.
Ingredients for my simplified version (for 6 servings):
– 1/3 cup yellow lentils
– 1/3 cup black lentils
– 1/3 cup red chief lentils
– 1 cup water
– 1/3 cup almond milk
– 1 tbsp olive oil
– 1 tsp baking powder
– a pinch of salt
– spices of your choice (I use an Indian mix of spices for dal/lentil dishes)
I like to use 3 different kinds of lentils but it’s also possible to use 1 cup of the same lentil variety instead of 3 times 1/3 cup of different varieties. 1/3 cup lentils and 2/3 cup brown rice would also work.
I blend the dry lentils in a food processor to make a kind of lentil flour. I don’t have a very powerful food processor so I can’t grind lentils very finely but that still does the trick.
I mix all ingredients together and steam in a food steamer for 30 min.
Nutrition facts per serving: 137 kcal, 12.1 g protein, 15.9 g carbs, 0 g sugar, 2.8 g fat, 7 g fiber.
I also tried a protein-enriched version using hemp protein. This version is lower in calories because it uses less lentils as the hemp protein powder tends to absorb more water.
Hemp protein version:
Ingredients (for 6 servings):
Blend the dry lentils, mix everything together and steam for 30 min.
Nutrition facts per serving: 95 kcal, 10.8 g protein, 9.3 g carbs, 0.5 g sugar, 1.5 g fat, 5.6 g fiber.