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Add a photoA fluffy and spiced lentil cake made with whole chickpeas, ginger, and yogurt. You can make this delicious recipe using a steaming vessel, waffle/pancake maker, or in a microwave.
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Ингредиенты
- 1 cup chana daal (split chick-peas)
- 1 tbsp fresh ginger paste
- 1 tbsp fresh green chili paste (jalapeno, serrano, thai)
- 3 tbsp plain yogurt or ½ juiced lemon
- ½ tsp hing (asafoetido)
- pinch turmeric (optional)
- salt
- 2 tbsp oil + some for coating
- 2 tbsp eno (fruit salt)
Инструкции
- Wash the daal and soak for 8 hours. (I soak it in the blender for less cleaning)
- Remove the water and rinse again one last time. Add ginger, green chili, yogurt/lemon juice, salt, hing, pinch of turmeric, and enough water until half of the daal is soaked. Blend until smooth/mildly course. I prefer a few chunks of daal to be left in the mixture, but you can blend it fully as well. Either way, outcome will not matter as long as it is blended some.
- At this point you can place the batter in the refrigerator or leave it out for 5-12 hours to "ferment". (I recommend using the Instant Pot on yogurt mode for 5-12 hours). Then refrigerate the batter or make Khaman immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 62g | |
| Calories 43 | |
| Calories from Fat 14 | 33% |
| Total Fat 1.63g | 2% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 151mg | 6% |
| Potassium 252mg | 7% |
| Total Carbs 5.61g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.15g | 3% |
| Protein 2.35g | 4% |
