Ingredients
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1 cup Suji (Semolina)
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1/4 cup Besan (Gram Flour)
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1/2 cup Sour curd
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1/2 cup Water (plus extra to adjust consistency)
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2 Green chillies, finely chopped
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Salt to taste
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1.5 tsp 1 sachet ENO fruit salt
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Grated cheese (as needed for topping)
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1 tbsp Butter
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2-3 Garlic cloves, finely chopped
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Chilli flakes to taste
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* Fresh coriander, chopped
About
You won’t believe how this Cheese Garlic Dhokla melts in your mouth! I created this to give you a deliciously cheesy, garlicky twist on a classic Gujarati favourite. I want you to try this different recipe not because you are on a weight loss journey, but to actually enjoy your food while achieving your diet goals and hitting your protein intake goals. It’s soft, fluffy, and that garlic butter drizzle makes it absolutely irresistible!
Nutrition
This nutritional profile is based on an assumed 4 servings for the entire recipe.
* Calories: ~245 kcal per serving
* Protein: 9g per serving
* Carbohydrates: 28g per serving
* Fat: 11g per serving
* Health Benefits: The combination of suji and besan offers a steady release of energy, while the besan and cheese boost the overall protein content. This makes it a highly satisfying snack that helps you meet your daily protein intake goals without compromising on taste.
Steps
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1
Done
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In a mixing bowl, combine the Suji, Besan, sour curd, and water. Mix well to ensure there are no lumps. |
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2
Done
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Cover the bowl and let the batter rest for 15-20 minutes. |
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3
Done
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3. Add the finely chopped green chillies and salt into the batter. Adjust the consistency by adding a little water if required; you want a smooth, pouring consistency. |
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4
Done
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Just before steaming, add the ENO fruit salt. Mix it well and immediately pour the batter into a well-greased steamer plate. |
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5
Done
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Place the plate into a steaming hot steamer. Keep the flame on high throughout the steaming process. |
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6
Done
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Cover and steam for 15 minutes. |
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7
Done
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Open the lid, sprinkle the grated cheese evenly on top of the dhokla, cover again immediately, and steam for another 5-7 minutes until the cheese is completely melted. |
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8
Done
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Remove the dhokla plate from the steamer and set it aside. |
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9
Done
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To prepare the garlic butter, heat a pan on a slow flame and melt the butter. |
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10
Done
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Add the finely chopped garlic cloves, chilli flakes, and fresh coriander to the melted butter. |
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11
Done
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Let the garlic cook in the butter for 5 minutes on a slow flame to infuse the flavors. |
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12
Done
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12. Pour the hot garlic butter evenly over the dhokla, cut into pieces, and serve warm. |
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13
Done
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Zero-Waste & Substitutes * Zero-Waste: Don't throw away the coriander stems; chop them finely and add them to the garlic butter for an extra punch of flavour. Leftover dhokla edges can be crumbled up and pan-fried with mustard seeds and curry leaves the next morning for a quick, savory upma. * Substitutes: If you prefer a Jain version, skip the garlic and instead temper the butter with a pinch of hing (asafoetida) and cumin seeds. If you don't have ENO, use 1/2 teaspoon baking soda activated with a little lemon juice. For a dairy-free take, swap in plant-based yogurt, vegan cheese, and vegan butter. |
