If you’re Indian you will know what Dokra is. 

It’s a Gujarati staple and also the inspiration behind my savoury cake. I have wanted to create this for a while now. I have been working so hard and instead of getting up from my desk and heating my lunch, I wanted to snack properly, comfortable in the knowledge that what I’m eating is well balanced nutritionally. 

The portions in this cake are simple: Carb+Protein+Vegetables. 

The spice is a portion of free food and because there is only 1 fat in this whole cake I’m going to go out on a limb here and call it healthy. 

I’ve also added 2 tbsps of pea protein powder for added protein. 

Ingredients

1 cup chickpea flour

2/3 cup Polenta 

2 tbsp pea protein powder

1 1/2 cup yoghurt

1 1/2 tsp bicarb

1/2 tsp baking powder

1 tsp olive oil

1 calabash, grated and drained in a muslin cloth (or a clean pillowcase)

1 tsp dry red chilies

1 tbsp crushed garlic and ginger

1 tsp green masala (crushed green chili)

1 tsp jeera powder

1 tsp garam masala

3 sprigs of rosemary, chopped finely finely

a handful of fresh coriander, chopped finely

a tiny crack of black pepper

1 1/2 tsp salt to taste

poppy seeds to dust on top 

Method

1. Mix all of the above ingredients in a large bowl - with your hand.

2. Place in a steamer and sprinkle with poppy seeds.

3. Let it cook for 40-45 minutes.

4. Garnish with fresh coriander and don’t be tempted to drizzle oil over this.

5. Let the cake cool completely before slicing into squares.