Ingredients
For the Besan Cakes:
- ½ cup Chickpea flour/ Besan
- ½ tsp Red Chili powder
- To taste Salt
- 1½ cups Water
For the Buttermilk Gravy:
- 2 tsp Oil
- ¼ tsp Mustard seeds
- ¼ tsp Cumin seeds
- 1 Dry Red Chili
- 1 Garlic clove, coarsely chopped
- 1 cup Water
- ¼ cup Full fat Buttermilk (if using lower fat buttermilk add 1tsp chickpea flour)
- ⅛ tsp Turmeric
- ¼ tsp Ground Coriander
- ¼ tsp Red Chili powder
- To taste Salt
Instructions
Make the Dhoklis/ Besan Cakes:
- In a mixing bowl, combine all the ingredients for the cakes and whisk until a smooth batter forms. Make sure there are no lumps.
- Heat a non-stick pan on medium heat and pour the batter and cook, stirring constantly, until the mixture thickens and leaves the sides of the pan. It took about 20~25 minutes for me to cook ½ cup of besan. Remove on to a greased plate and let cool. Cut into diamonds or squares and set aside.
Make the Gravy:
- Heat 2tsp oil in a saucepan. Add mustard seeds, cumin seeds, red chili and garlic. Cook till the seeds start to splutter.
- Pour the water in and add the spices and salt. Bring the mixture to a boil and simmer for 3~4 minutes for the flavors to mingle.
- Slowly add the buttermilk and dhoklis and cook for 5~7 minutes. Serve immediately. Alternately cook gravy and dhoklis separately and add the dhoklis to the gravy later.
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