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
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
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.
Here is what I have been posting under Explore the Flavors
Yellow Dhokla with Cheese
- 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
- 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 .