Cheesy Dhokla Delight
How to Make
- 1.
To start this easy dhokla recipe, whisk besan, curd, water, salt, and ginger-chilli paste into a smooth batter. Let it rest for 5 minutes.
- 2.
Right before steaming, mix in Eno. The batter will become airy—just what you want!
- 3.
Grease a flat dish and pour the batter in evenly.
- 4.
Steam the dhokla for 15–18 minutes. Do the toothpick test—it should come out clean.
- 5.
Cool slightly and cut into squares.
- 6.
In a small pan, heat oil and add mustard seeds, sesame seeds, and curry leaves for a quick tadka.
- 7.
Pour the sizzling tempering over the dhokla.
- 8.
Top it with generous shavings of Britannia, The Laughing Cow Cheese while it's still warm—let that cheesy goodness melt in!
- 9.
Garnish with coriander and coconut if you like. Your simple dhokla recipe is now ready to be devoured!
Fun Facts About Dhokla
- The original Gujarati snack Dhokla, dates back to 1068 AD, with a similar dish called “dukkai” mentioned in ancient Jain texts. The name “dhokla” first appeared around 1520 AD in the Gujarati work Varanaka Samuchaya.
- Steaming makes this Gujarati snack low in calories compared to fried options. The Britannia The Laughing Cow Cheese adds calcium without heaviness.
- Dhokla is so beloved in Gujarat that there are over 10 varieties—from khatta to sandwich and even chocolate dhokla!