Breakfast for 4
Chickpea Flour Snack Cakes
Steamed chickpea flour batter becomes savory, tender snack cakes finished with a warm mustard seed topping.
Typical price
$3.30for 4 servings
$0.82 per serving$3.30 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
- 40 minstart to table
- Mediumdifficulty
- 4servings as written
- $typical cost tier
IndianVegetarianBudgetBreakfastsBack to schoolSpring
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Fresh ginger$0.40/oz typical | 0.5 oz | $0.20Typical price |
| Canned chiles and chipotles in adobo$0.35/oz typical | 2 oz | $0.70Typical price |
| Yogurt$0.12/oz typical | 4.25 oz | $0.51Typical price |
| Juice, soda and mixers$0.04/oz typical | 0.25 oz | $0.01Typical price |
| Shredded coconut$0.30/oz typical | 0.25 oz | $0.08Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | 1 | $1.79Typical price |
| Total for the servings shown | $3.30 | |
Pantry staples you likely have
FlourBaking powder and sodaDried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oilSugar and brown sugar
Not included in the cost.
Ingredients
- 2 cups chickpea flour
- 1 tsp salt
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp turmeric
- 1/2 inch of ginger crushed or blended to a paste
- 1/2 green chili
- 1/2 cup non dairy yogurt
- 1 tsp lemon juice
- 1/2 cup water
- oil for greasing (optional)
- 1 tbsp sesame seeds or shredded coconut (optional)
- 1 tsp organic canola or safflower oil
- 1 tsp mustard seeds
- 1 generous pinch of asafetida hing
- 1 1/2 green chili finely chopped
- 6 curry leaves chopped (optional)
- 1 tsp sugar
- 1 tsp lemon juice
- 1 tbsp coconut flakes
- 1/2 cup water
- cilantro and lemon juice for garnish (optional)
Steps
- Whisk the chickpea flour, salt, baking soda, baking powder, and turmeric in a bowl.
- Stir in the ginger, green chili, yogurt, lemon juice, and water, then rest the batter for 5 minutes.
- Grease an 8-inch square pan with oil, pour in the batter, and steam it over simmering water for 17 to 20 minutes.
- Cool the cake for 5 minutes, cut it into squares, and sprinkle it with sesame seeds or coconut if desired.
- Heat the canola or safflower oil in a small skillet, add the mustard seeds, hing, green chili, curry leaves, sugar, lemon juice, coconut flakes, and water, and simmer for 3 minutes.
- Pour the topping over the cakes and garnish with cilantro or lemon juice if desired.
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