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Disques de farine de Gram

Gaurav Dhody
10 minutes
Prep Time
30 minutes
Cook Time
2 People
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ABOUT Disques de farine de Gram RECIPE

Is is a steamed gramflour cake, which is later cut into discs and braised in garlic butter, served with tomato chilli broth and saunth gel

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Fusion
  • Whisking
  • Blending
  • Steaming
  • Chilling
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. 1/2 cup gram flour
  2. 1/4 cup cream
  3. 2 tomatoes chopped
  4. 1 green chilli chopped
  5. Pinch of cumin seeds
  6. Pinch of mustard seeds
  7. Pinch of garam masala
  8. Salt to taste
  9. Pinch of baking soda
  10. 1/2 tsp chilli flakes
  11. Pinch of nutmeg powder
  12. 1/2 tsp agar agar
  13. 2 tsbp hot water
  14. 1/4 cup meethi saunth


  1. In a bowl mix gram flour with baking soda, salt, ginger powder, chilli flakes
  2. Add little water to make a thick batter. Tale a steam and on the gas. In a small round bowl after greasing it add the batter till 3/4.
  3. Put the bowl in the steamer for 15 minutes
  4. In a pan add little oil and then add the tomatoes, chilli, salt, garam masala, cumin seeds, mustard seeds, cook on high flame for 5-7 minutes.
  5. Add 1 cup water, cover with lid and on low heat let it cook for 10 minutes
  6. In a bowl add the cream and whisk till thick.
  7. Add agar agar to the hot water and mix till dissolved, now mix this in the ready meethi saunth and whisk. Keep it in the freezer for 10 minutes to set.
  8. In a pan add the butter and garlic, fry till light brown and then once the gram flour cake is ready cut it into discs and braise the discs in the garlic butter till light brown.
  9. Now take the tomato mixture and blend, seive it to get a thick paste. Fold it in the cream and whisk till frothy.
  10. In a plate put one disc pour little tomato broth then add the second disc, now generously pour more tomato broth, add the fried garlic on the top. Scoop out the saunth gel and put it on the sides. Serve warm.

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Anchal Sinha
Anchal Sinha   Oct-12-2017


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