Description
Shuchi Mittal with an untraditional, decadent and very cheesy take on the classic dhokla.
Ingredients
Scale
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
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 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!
- Prep Time: 40 mins
- Cook Time: 40 mins
- Category: Snack
- Cuisine: Indian