A cheesy twist to dhokla makes the otherwise common dhokla interesting. This recipe is for all cheese lovers and for children whose lunch boxes ought to have cheese slices by default. Try this fermented option coupled with low-fat or regular cheese. While there can be a number of ways of making it, as a spread, sandwich or stuffing, we will focus on one easy method of restaurant like preparation.
|1 Cup||Cottage Cheese (Paneer)|
|1 Medium Sized||Green Chillies|
|To Taste||Coriander/Dhania Chutney|
|1/2 Tbsp||Mustard Seeds|
|To Taste||Mint/Pudina Chutney|
Gujarati Cheese Dhokla: The Recipe
1. Layer the Dhokla.
- Take already prepared dhokla pieces and put them in layers.
- For this, you can use 2 or 3 pieces per set, depending on how thick you want to make it.
- Do not add extra salt to it.
2. Spreading Cheese.
- Take the chunk of cottage cheese and grate it finely.
- Apply a thin layer of mint chutney to one piece and coriander chutney to the other.
- Use tomato ketchup if you are habitual of the taste.
- Layer the pieces of dhokla alternating between the chutneys and ketchup.
- In between these layers, add grated cheese.
- Do a final garnish with the usual mustard seeds, chopped chillies and coriander leaves and serve the best dhokla recipe with chutney.
3. The Variation.
- If you want to melt the cheese, heat smaller cubes of cheese in a pan or microwave.
- Press it with a spoon and spread it out.
- Apply this spread to the layers of dhokla.
- As an alternate, preserve a smaller melted cube to pour on top of the layers, for immediate consumption.
4. Add Chutney & Serve.
- To make mint chutney, simply take mint leaves and churn them in a grinder with water and a spoon of lime. Add salt and a pinch of sugar to it.
- To make coriander chutney, add salt to the coriander and blend it with water, in a mixer. Add a slice of tomato before blending it, for a richer taste.