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Cheese Dhokla served as golden brown, cheesy pieces with fresh spices
Cheesy dhokla made with Indian spices

Cheese dhokla

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Dhokla, originating from Gujarat state, is one of Indian cuisine's most brilliant inventions: a fermented (or quick-method) steamed sponge that is savoury, tangy and sweet all at once. This cheese version is the result of modern fusion cuisine, where the feather-light, spongy cake is made even more irresistible by cheese melting on top. Served for breakfast or at tea time (chai time).
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Steamer or large pot with rack: For steaming the batter.
  • Whisk: For a lump-free batter.
  • Small frying pan: For preparing the spiced oil (tadka).

Allergen Information

⚠️ Milk
⚠️ Mustard
⚠️ Sesame

Instructions

1 ✓

Mix the gram flour, yoghurt, water, salt, sugar, and turmeric in a bowl. Use a whisk so it is completely smooth. Let stand for 5 minutes.

Tip: During resting the flour hydrates, so the result won't be choking.
2 ✓

Prepare the steamer: boil water in the bottom, and oil a rimmed tray or tin that fits inside.

Tip: Get everything ready to hand, because you must be quick at the next step.
3 ✓

Directly before cooking, mix the bicarbonate of soda and baking powder into the batter. You will see it start to foam. Pour immediately into the tin and place in the steam.

Tip: The bicarbonate of soda reacts with the yoghurt acid, developing carbon dioxide (this is chemical leavening). If you wait, the gas escapes and the batter remains flat.
4 ✓

Steam covered, on medium-high heat for 15-20 minutes. It is ready when a toothpick inserted comes out clean.

Tip: Don't open the lid in the first 10 minutes or it might collapse.
5 ✓

Whilst the cake cools slightly, prepare the 'tadka' (spiced oil): heat the 2 tbsp oil, throw in the mustard seeds. When they start popping (cover it!), add the curry leaves and sesame seeds, then remove from heat.

Tip: The hot oil extracts the essential oils from the spices.
6 ✓

Pour the hot, spiced oil over the top of the dhokla, then sprinkle richly with the grated cheese. Cut into cubes and serve.

Tip: The oil soaks into the spongy cake, making it juicy.

Recipe FAQ

Why didn't the batter rise?
You probably waited too long after mixing in the bicarbonate of soda. It must be steamed immediately!
Can I use baking powder?
Yes, but bicarbonate of soda (or fruit salt/Eno) creates more intense bubbles with the acidic yoghurt.

Ingredients

  • 200 g Gram flour (Besan)
  • 100 g Natural yoghurt
  • 100 ml Water
  • 0.5 tsp Bicarbonate of soda
  • 0.25 tsp Turmeric
  • 1 tbsp Sugar
  • 0.5 tsp Salt
  • 50 g Grated cheese (e.g. Cheddar or Trappist)
  • 1 tsp Black mustard seeds
  • 6 Curry leaves (dried are fine too)
  • 1 tsp Sesame seeds
  • 2 tbsp Oil
  • 1 pinch Baking powder