Two Cheese Dokhla

Shuchi Mittal with an untraditional, decadent and very cheesy take on the classic dhokla.



For the cakes

  • ½ cup grated Castello Classic cheese
  • ½ cup grated Castello Weissbier cheese
  • 1 cup gram flour (besan)
  • ¼ cup yogurt
  • ½ cup water (more if required)
  • 1 teaspoon baking soda
  • 1 green chili, finely chopped
  • 2 teaspoons curry powder (or any mixed Indian masala)
  • ¼ teaspoon asafetida powder
  • 2 tablespoons fresh coriander, finely chopped
  • Salt to taste

For the tempering

  • 2 tablespoons olive oil
  • ½ teaspoon cumin seeds
  • ½ mustard seeds
  • ½ teaspoon paprika
  • 1 dried red chilli
  • A pinch of salt
  • 2 tablespoons fresh coriander, chopped
  • 2 tablespoons grated Castello Classic & Weissbier cheese


  1. 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.
  2. In the meantime, grease a baking dish or ramekins and pre-heat the oven to 350 F.
  3. 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.
  4. Top the cakes with a tablespoon of the tempered mixture, grated cheese and fresh coriander. Serve hot. A cheesy, gluten free savory cake that will leave you asking for more!
Scroll To Top