Cheese Garlic Dhokla
Cheese Garlic Dhokla
Ingredients
For the Dhokla Batter
- 1 1/2 cups fine semolina
- 1 cup plain yogurt
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon green chili ginger paste
- 1 tablespoon vegetable oil
- 1 teaspoon fruit salt
- 1 tablespoon lemon juice, from 1/2 lemon
For the Topping and Tempering
- 1/2 cup cheddar cheese, grated
- 2 tablespoons unsalted butter
- 1/2 teaspoon chili flakes
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon vegetable oil, for greasing
Instructions
- 1
In a large mixing bowl, combine the semolina, yogurt, and water. Whisk thoroughly until a smooth, consistent batter is formed. Ensure there are no lumps.
⏱️ 3 min
- 2
Add the salt, green chili ginger paste, and 1 tablespoon of vegetable oil to the batter. Whisk again until all the ingredients are well combined.
⏱️ 2 min
- 3
Just before steaming, add the fruit salt to the batter. Immediately squeeze the fresh lemon juice over the fruit salt. Whisk the batter vigorously for about 30 seconds until it becomes frothy and bubbly. Do not overmix after this step.
⏱️ 1 min
- 4
Lightly grease a round metal steaming plate (or an 8-inch round cake pan) with 1 teaspoon of vegetable oil to prevent sticking. Pour the prepared dhokla batter into the oiled plate, spreading it evenly.
⏱️ 2 min
- 5
Preheat a steamer by bringing about 2-3 inches of water to a boil in a large pot with a lid. Carefully place the steaming plate with the dhokla batter inside the preheated steamer. Cover the pot tightly.
⏱️ 2 min
- 6
Steam the dhokla for 10 minutes over medium-high heat. After 10 minutes, check for doneness by inserting a knife or toothpick into the center of the dhokla; it should come out clean. If not, steam for another 1-2 minutes.
⏱️ 10 min
- 7
Once steamed, carefully remove the dhokla from the steamer. Evenly grate the cheese over the entire surface of the hot dhokla.
⏱️ 1 min
- 8
Prepare the tempering: In a small pan, melt the unsalted butter over medium heat. Once the butter is melted, add the chili flakes and fresh chopped cilantro. Sauté for about 30 seconds until fragrant.
⏱️ 2 min
- 9
Carefully pour the hot tempering mixture evenly over the grated cheese on the dhokla.
⏱️ 1 min
- 10
Using a knife, cut the dhokla into desired square or rectangular pieces while it is still in the steaming plate. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheese Garlic Dhokla
For the Dhokla Batter
- 1 1/2 cups fine semolina
- 1 cup plain yogurt
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon green chili ginger paste
- 1 tablespoon vegetable oil
- 1 teaspoon fruit salt
- 1 tablespoon lemon juice, from 1/2 lemon
For the Topping and Tempering
- 1/2 cup cheddar cheese, grated
- 2 tablespoons unsalted butter
- 1/2 teaspoon chili flakes
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon vegetable oil, for greasing
Instructions
- 1
In a large mixing bowl, combine the semolina, yogurt, and water. Whisk thoroughly until a smooth, consistent batter is formed. Ensure there are no lumps.
⏱️ 3 min - 2
Add the salt, green chili ginger paste, and 1 tablespoon of vegetable oil to the batter. Whisk again until all the ingredients are well combined.
⏱️ 2 min - 3
Just before steaming, add the fruit salt to the batter. Immediately squeeze the fresh lemon juice over the fruit salt. Whisk the batter vigorously for about 30 seconds until it becomes frothy and bubbly. Do not overmix after this step.
⏱️ 1 min - 4
Lightly grease a round metal steaming plate (or an 8-inch round cake pan) with 1 teaspoon of vegetable oil to prevent sticking. Pour the prepared dhokla batter into the oiled plate, spreading it evenly.
⏱️ 2 min - 5
Preheat a steamer by bringing about 2-3 inches of water to a boil in a large pot with a lid. Carefully place the steaming plate with the dhokla batter inside the preheated steamer. Cover the pot tightly.
⏱️ 2 min - 6
Steam the dhokla for 10 minutes over medium-high heat. After 10 minutes, check for doneness by inserting a knife or toothpick into the center of the dhokla; it should come out clean. If not, steam for another 1-2 minutes.
⏱️ 10 min - 7
Once steamed, carefully remove the dhokla from the steamer. Evenly grate the cheese over the entire surface of the hot dhokla.
⏱️ 1 min - 8
Prepare the tempering: In a small pan, melt the unsalted butter over medium heat. Once the butter is melted, add the chili flakes and fresh chopped cilantro. Sauté for about 30 seconds until fragrant.
⏱️ 2 min - 9
Carefully pour the hot tempering mixture evenly over the grated cheese on the dhokla.
⏱️ 1 min - 10
Using a knife, cut the dhokla into desired square or rectangular pieces while it is still in the steaming plate. Serve immediately.
⏱️ 1 min