Savoury Steamed Kohlrabi & Fresh Green Chickpea Cake
I have talked about the well known Gujarati dish idada in one of my previous posts when I had made them with cabbage.
Idada are very healthy because they are made from fermented batter and steamed. Fermented foods have many health benefits and are often overlooked in most people’s diets.
in today’s kooky version, I have added a couple of vegetables to up the nutritional quota
My previous idada experiment was so successful that I decided to replicate it with kohlrabi and fresh green chickpeas, both of which are currently in season.
When I had last cooked with kohlrabi (green pea and kohlrabi cake), I had decided to buy the vegetable whenever I saw it.
As for the fresh green chickpeas, they are very nice to look at and cook with but a pain to shell.
So imagine my delight when I chanced upon a greengrocer selling both (the fact that he was selling shelled chickpeas was a bonus!).
As you can see from the above photo, the kohlrabi leaves were very fresh and so I decided to include them as well.
At first, I thought I would coarsely grind the chickpeas in a food processor before adding them to the batter but then I decided to throw them in whole.
If you would like to make these, you can either use ready idli batter (in the UK, ready batter is available in many Indian grocers) or you can soak the rice and lentils, grind them and ferment them. As it is still a bit cold where we are, I used my ‘fermenting in cold climate‘ method to get the batter to rise. It took nearly 48 hours for this process to happen.
if you use instant idli batter, these can be made in a jiffy
If you can’t get hold of fresh green chickpeas, you can use green peas instead.
The following method is using ready idli batter. If you would like to soak, grind and ferment, please go here for instructions and quantity.
1 Cup idli batter
1/2 Cup fresh green chickpeas (or green peas)
2-3 Green chillies
Fresh ginger, size of your thumb
Salt to taste
1-2 Teaspoons coarsely ground black peppercorns
1 Tablespoon oil
- First prep the kohlrabi. Discard any tough stems and keep the fresh leaves.
- Peel the kohlrabi with a regular knife, The skin will come off very easily.
- Wash and finely grate the kohlrabi.
- Wash and finely chop its leaves.
- Wash the fresh chickpeas or green peas.
- Wash and mince the chilli.
- Peel, wash and mince the ginger.
- To the idli batter, add the grated kohlrabi, chopped leaves, chickpeas/green peas, chilli, ginger and salt to taste.
- Grease a cake like tin with half tablespoon oil and pour the batter in it.
- Evenly sprinkle coarsely ground peppercorns across the surface of the batter.
- Steam for about 45 minutes.
- Once cooked, remove from the steamer and drizzle the remaining oil (and a bit more if you like).
- Let the idada sit for about 3 to 4 minutes before cutting in square or diamond shape and serving.
- To check for doneness, insert a knife or a toothpick, it if comes out clean you know that they are cooked.