Spongy Dora Cake Recipe Without Egg

Eggless Dora Cake Recipe in Minutes

Though enjoyed by young and old, Dora Cake is a kids’ favourite. These are Japanese cakes called Dorayaki. They are made up of two spongy pancakes sandwiched together with the traditional red bean paste. But nowadays, people also use other fillings like Nutella, chocolate spread, chocolate ganache, or custard pudding.

This is a detailed recipe for making delicious dora cakes with the traditional red bean paste filling. Mine is a quicker recipe for this filling and also includes two special ingredients. My dora cake recipe will show you how to make soft dora cakes in minutes without egg, without oven, and with less maida.

Dora cakes are the cartoon character Doaemon’s favourite snack, making it a hot favourite for children too.

Do also check out my tasty Goan banana pancakes, called Filoz in Konkani. You’ll love them.

Ingredients

Dora Cakes

½ cup (55g) powdered sugar

2 tsp butter

1 tbsp honey

1/8 tsp salt

¾ cup (95g) maida

¼ cup (35g) wheat flour

½ tsp baking soda

¼ cup milk powder

½ tsp vanilla essence

Approx. ¾ Cup milk

Red Bean Paste

150 grams of red beans (¾ cup)

1 ½ cups of water

120 grams brown sugar ( ½ cup) tightly packed + 2 tbsp

½ tsp salt

1 tbsp cooking oil

2 tsp grated orange zest

2 tsp lime juice

Procedure

Red Bean Paste

1. Wash the red beans and then boil them in water for 3 minutes. Strain and discard the bitter water.
2. Transfer the red beans to a pressure cooker vessel along with 1 ½ cups of water. Cook the beans under pressure for 5-6 minutes. They should be soft after cooking them. Strain and discard the water.
3. In a non-stick pan or thick-walled vessel, mix the cooked beans with the sugar, salt, and oil, and then grind this mixture coarsely in a mixer grinder with 2 tbsp of water. Transfer the ground bean paste to the same vessel or pan, and to this add around 2 tbsp of the rinsing of the grinder jar, and also the two special ingredients – the grated orange zest and the lemon juice.
4. Mix and cook this on a medium low flame for around 5 minutes to get rid of the excess water and get a thick paste. This will firm up even more after it cools. After that, transfer it to a container with a lid. The red bean paste will stay good in the fridge for a week and in the freezer for over a month.

Dora Cakes

1. Mix all the ingredients, only adding enough milk to get a medium-thick ribbon consistency, smooth batter. Cover and rest the batter for 6-7 minutes.
2. Start heating a non-stick pan on low heat. For cooking the pancakes, the heat should be on low throughout.
3. When the pan has heated up enough to feel the heat on your palm when held over it, add a few drops of oil to it. Spread and wipe the oil off with a paper towel. You don’t have to repeat this step again.
4. Pour a fixed amount of the batter for making pancakes of a uniform size. I use a ¼ cup measure. Pour the batter in the centre of the pan over one spot from a height of around 8 inches. The batter will spread uniformly in all directions.
5. After 5-10 seconds, cover the pan and let the pancake cook for around 1 minute 15 seconds or till it develops a rich brown colour on the underside and then flip it. Cook it for around 30 seconds on the second side and then remove it to a plate. Similarly, cook the remaining pancakes.
6. You’ll be able to make around 6 pancakes with the batter.
7. After the pancakes cool completely, sandwich them with the red bean paste or a filling of your choice.

Enjoy!