1 1/2 cup kaala chana (can also be experimented with chick peas) soaked overnight
1/2 cup oats, any variety, dry roasted
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 cup olive oil
1/4 cup milk (use if batter too dry, not exceeding the quantity)
1/2 cup chocolate chips
2 tbsp cocoa powder
1/8 tsp salt
Wash the soaked chana and pressure cook it for 3-4 whistles until soft. If using the canned ones, you can directly proceed to the next step.
Once cooled, drain the boiled chana in a colander and let the water dry completely, takes about an hour. Now transfer the chana to a grinder and grind to a fine powder, as fine as possible. To this add the roasted oats and further grind to a powder. Transfer to a bowl and add all the other dry ingredients. Add the oil and mix. Most likely, the mixture will be quite dry. Add the milk, little at a time, not exceeding the recommended quantity. The mixture will not be runny like a cake batter but will be of drop consistency. Fold in the chocolate chips and mix again.
Pre-heat the oven at 175 degree celsius. Grease a medium sized cake tin or bundt pan and keep aside.
Spread the batter into the prepared pan and sprinkle some choco chips on top. Bake in the pre-heated oven for 15-20 minutes or until a toothpick inserted comes out clean. Serve warm with ice cream or just enjoy with your favorite cuppa!