SPONSORED STORY – BROUGHT TO YOU BY CASTELLO ALPS SELECTION
Shuchi Mittal with an untraditional, decadent and very cheesy take on the classic dhokla.
By Shuchi Mittal
“If cheese is good
Two is swell,
Castello makes moments
And stories you’d tell.
Simple smoky Classic
Or Hirten with caramel & pine,
Weissbier may be the one
If you enjoy melting flavors fine.
Enjoy with a red
Or that white so crisp,
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Two Cheese Dokhla
- Total Time: 1 hour 20 mins
- Yield: 6 servings 1x
Description
Shuchi Mittal with an untraditional, decadent and very cheesy take on the classic dhokla.
Ingredients
For the cakes
- 1/2 cup (120 ml) grated Classic cheese
- 1/2 cup (120 ml) grated Weissbier cheese
- 1 cup (240 ml) gram flour (besan)
- 1/4 cup (60 ml) yogurt
- 1/2 cup (120 ml) water (more if required)
- 1 tsp baking soda
- 1 green chili, finely chopped
- 2 tsp curry powder (or any mixed Indian masala)
- 1/4 tsp asafetida powder
- 2 tbsp (30 ml) fresh coriander, finely chopped
- Salt to taste
For the tempering
- 2 tbsp (30 ml) olive oil
- 1/2 tsp cumin seeds
- 1/2 mustard seeds
- 1/2 tsp paprika
- 1 dried red chilli
- A pinch of salt
- 2 tbsp (30 ml) fresh coriander, chopped
- 2 tbsp (30 ml) grated Classic & Weissbier cheese
Instructions
- In a bowl, mix all the ingredients for the cakes, except the cheese. The batter should be slightly thinner than a pancake batter, so add more water if required. Keep aside for 30-40 minutes.
- In the meantime, grease a baking dish or ramekins and pre-heat the oven to 350 F.
- Once the batter has rested for a while, mix the cheese in, and distribute into the ramekins/baking dish. Bake for 15-20 minutes, till a toothpick inserted in the centre comes out clean. While the cakes are baking, prepare the tempering. Heat oil in a non-stick pan and add the red chili and cumin seeds. When the seeds begin to splutter, add the mustard seeds. Cook for a few seconds till the mustard seeds also start to splutter. Turn off the heat and stir in the salt & paprika.
- Top the cakes with a tbsp of the tempered mixture, grated cheese and fresh coriander. Serve hot. A cheesy, gluten free savory cake that will leave you asking for more!
- Prep Time: 40 mins
- Cook Time: 40 mins
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 210
This article is part of Castello Moments, a collaboration between Honest Cooking and Arla Foods USA.
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Frequently Asked Questions
What is dhokla and how does this version differ from the classic?
Dhokla is a traditional Indian savory steamed cake made from fermented gram flour. This recipe is described by author Shuchi Mittal as “untraditional” — it is baked rather than steamed, and incorporates two Castello Alpine cheeses (Classic and Weissbier) into the gram flour and yogurt batter spiced with asafetida, curry powder, and green chili.
What does asafetida powder do in this recipe?
Asafetida (hing) is a pungent spice common in Indian cooking that provides an onion-garlic-like depth when cooked into the gram flour batter. Only a pinch is called for — a small amount goes a long way.
Why does the batter need to rest for 30–40 minutes before baking?
The instructions specify resting the gram flour, yogurt, and baking soda batter for 30–40 minutes before mixing in the cheese and baking. This gives the baking soda time to activate and the yogurt’s acidity time to slightly ferment the gram flour, producing a lighter, spongier cake texture.
