Gujarati Steamed Lentil Cakes with Coconut
Soft, savory cakes made from urad dal and coconut, lightly fried for a golden crust and served warm with a hint of spice. This Indian-inspired vegetarian recipe, ready in about 25 minutes, layers urad dal, fresh coconut, onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup urad dal
- 1/2 cup fresh coconut
- 1/4 cup onion
- 1 green chili
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1/4 tsp asafoetida
- 1/2 tbsp oil
- to taste salt
- 1/4 cup water
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Soak 1 cup urad dal for 4 hours, then drain. Blend with 1/2 cup fresh coconut, 1/4 cup chopped onion, 1 green chili finely chopped, 1/2 tsp cumin seeds, 1/2 tsp turmeric, 1/4 tsp asafoetida, salt to taste, and 1/4 cup water until smooth.
- Step 2: Heat 1/2 tbsp oil in a non-stick skillet over medium heat. Pour in the batter and cook for 2 minutes until bottom is golden.
- Step 3: Flip and cook for another 2 minutes until other side is golden.
- Step 4: Cut into wedges and serve warm.
