Yellow Dhokla with Cheese are steamed spongy and delicious lentil cakes , which are served with grated cheese .
Y is definitely a tough alphabet and I I had a tough time finding a street food with this alphabet. Yellow Dhokla with cheese was just a coincidence .Gujarat is very popular for its Dhokla’s but selling them on the streets is a new trend .These dhoklas are steamed on the cart itself unlike the Khaman Dhokla which are made in the stores and then brought on carts.
My hubby doesn’t eat on the streets but he loves these Dhokla’s so one Sunday morning we went to eat these dhoklas . I must have had these umpteen times but never bothered to read the sign board . It read – Yellow Dhokla with Cheese ! Wow ! I got my Street Food with Y! I quickly clicked a picture of the stall and asked the vendor what he meant by with cheese . He laughed and said ,”madam it is just grated cheese on top “.
I have already posted the Peela Dhokla recipe and this is just the same dhokla , minus the garlic . These hot dhoklas are garnished with cheese . Since the dhoklas are steaming hot , the cheese melts immediately , giving the dhoklas a very unique cheesy taste. Strange in spite of Exploring the Flavors of Street Food of Gujarat, I had never bothered to read the sign board .
To make good dhoklas one needs to soak the daal and rice and then grind it . Fermenting this batter gives excellent results , I remember my mother in law always added a big ladle of oil which made them super soft and spongy . The dhoklas are light and delicious on their own but the cheese gives them a completely new avatar , making them super delicious and kid friendly too . Go ahead enjoy them .
Yellow Dhokla with Cheese
Ingredients
2 cups rice
1/2 cup Bengal gram
1/4 cup pigeon pea
1/4 cup split black gram
1/2 tsp curd
Salt to taste
1 tsp green chilly paste
1/4 tsp turmeric powder
1/4 tsp red chilly powder
1 sachet ENO
2 tbsp oil
Method
Wash and soak the rice and daals separately for 4-6 hours.
Grind to a semi smooth paste ( like idli batter)
Add salt and curd and leave it to ferment for 3-4 hours.
Heat a steamer.
Add green chilly paste , turmeric powder oil and lastly ENO .
Mix well .
Pour into steel plates and put to steam.
Just before putting the lid on sprinkle red chilly powder .
Steam for 10 minutes or till a knife comes out clean when inserted.
Remove and cut into squares .
Top with grated cheese .
And here are some Dhokla variations that you can enjoy.
Stuffed Dhokla with Corn and Spinach
Here is what I have been posting under Explore the Flavors
F – Fariyali Sabudana Khichadi
Yellow Dhokla with Cheese
Ingredients
- 2 cups rice
- 1/2 cup Bengal gram
- 1/4 cup pigeon pea
- 1/4 cup split black gram
- 1/2 tsp curd
- Salt to taste
- 1 tsp green chilly paste
- 1/4 tsp turmeric powder
- 1/4 tsp red chilly powder
- 1 sachet ENO
- 2 tbsp oil
Instructions
- Wash and soak the rice and daals separately for 4-6 hours.
- Grind to a semi smooth paste ( like idli batter)
- Add salt and curd and leave it to ferment for 3-4 hours.
- Heat a steamer.
- Add green chilly paste , turmeric powder oil and lastly ENO .
- Mix well .
- Pour into steel plates and put to steam.
- Just before putting the lid on sprinkle red chilly powder .
- Steam for 10 minutes or till a knife comes out clean when inserted.
- Remove and cut into squares .
- Top with grated cheese .
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
Loading InLinkz ...
I am sure my little one will love the cheesy dhoklas for sure
I love dhoklas, so far i have tried only instant dhoklas, yet to try my hands on the traditional dhoklas with fermented bater. With those cheese, it must be even more delicious. Great share Vaishali.
So Dhoklas can also been served with cheese, thats definitely an interesting shar. With those cheese, those dhoklas rocks Vaishali. Am sure that my cheese loving kids will definitely enjoy this dish.
Cheese makes the world taste better 🙂 I am ALWAYS amazed at the copious use of cheese by Gujjus 🙂 this is a great find n will
Please cheese and dhokla lovers equally !
Every Indian dish is getting a cheese variation, so Dhoklas are following the trend too 🙂 cheesy dhoklas look and sound absolutely delicious.
I thought these were made with besan because of the word ‘yellow’ . I am hearing about the cheese version for the first time and thinking that Vaishali is able to come up with a twist even for the mundane dhokla. :))))
I have never made dhokla with variety iof deals but I guess all the lentils and rice makes it more flavorful. Love the cheese topping and the amazing fusion of east and west.
Plain Dhokla is itself yummy and with loads of cheese no words to describe ,simply irresistible!!
That is a wonderful find Vaishali. I guess the dal gives it the colour. The melted cheese on top looks so tempting..
Oh my talk about Gujjus and their love appear with cheese… seriously dhokla with cheese… can’t say I’d love that though I love both cheese and dhokla. But a great way to get kids to enjoy healthy snacks.
Gujjus and their obsession with cheese surely work out for best for us Vaishali..this is simply awesome and I would love to have it right away!..and btw I have been wanting to mention, I love how you have got the tagline so well coordinated in each post..very nice..
This is such a delicious looking yellow dhokla with loads of cheese it is just so divine to enjoy on a weekend.. I think you have mentioned this in one of your post I agree on gujjus love for cheese in anything and everything !! I would love to become a street food savvy like you someday 🙂
So dhoklas with cheese is also a street food now. Wow! India is using cheese like crazy and literally every traditional dish now has a variation with cheese. Wish I could travel the streets with you to explore all these flavors!
That is one tasty find Vaishali! And with cheese it must have been soooo good!