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Gramflour also called besan in India) mixed with yoghurt and spices to make a thick batter. The batter is steamed and seasoned with mustard and sesame seeds.This is served garnished with chopped fresh coriander and grated coconut.


Bengalgram flour (besan)
: 2 cups
Yoghurt beaten till smooth
: 1 cup
Warm water
: 1 cup
: To taste
Green chilly paste
: 1 tsp
Ginger paste
: 1/2 tsp
Turmeric powder
1 tsp
: 1 tsp
Soda bi-carbonate
: 1 tsp
Lemon juice
: 1 tsp
Oil for seasoning
: 2 tbsp
Mustard and sesame seeds
: 1 tsp
Grated coconut and finely chopped coriander leaves
: To garnish

Savory Gramflour Cakes


  • Place the gramflour in a bowl. Mix in the beaten yoghurt and warm water. Keep mixing well so that no lumps remain and the batter is smooth. Mix in salt to taste and keep aside for about 4 hours to ferment.
  • Once fermented, mix in the green chilly paste, ginger paste and turmeric powder. Adjust the seasoning as per taste. In a small bowl mix the oil, soda-bicarbonate and the lemon juice. Stir it into the gramflour batter and mix.
  • Pour the batter immediately into the Pour into a greased microwave proof container or dish (thali) ( do not fill it to the brim as it will rise) and cover with a plastic wrap. Prick a tiny hole in the plastic wrap for the steam to escape.
  • Microwave on high (100%) power for about 2 minute(s) or till done (allow to stand for a minute before checking doneness) and a toothpick comes out clean when inserted into it. Once it has cooled, cut into squares and place in a serving dish.
  • Pour the oil for the seasoning in a microwave-safe deep bowl. Toss in the mustard seeds and microwave covered on high (100%) power for about 4 minutes till they splutter. Add the sesame seeds and stir till they are light brown and aromatic. Pour this over the steamed dhoklas.