Description
A fun fusion combining the traditional Indian dhokla with the savory flavors of jalapeño & cheddar.
Ingredients
Units
Scale
For the Batter
- 1 cup besan (gram flour)
- 2 tbsp coarse semolina (rava/sooji) (see Variations to make it gluten-free)
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1 tbsp oil
- 1/2 cup water (adjust for smooth, slightly thick batter)
- 1-2 tbsp fresh squeezed lemon juice
- 1/2 tsp baking soda (see FAQs & Notes for substitutes)
- 1/2 cup cheddar cheese, grated into large shreds (see Variations)
For the Topping (see FAQs & Notes + Variations)
- 1 jalapeño, thinly sliced
- melted butter or ghee for brushing
- chopped cilantro for garnish
Special Equipment
Instructions
Prepare the Batter
- In a large bowl, whisk together besan, semolina, sugar, salt, turmeric, and oil.
- Gradually add water to make a smooth, slightly thick but pourable batter.
- Fold in the cheddar shreds.
Add Leavening
- Just before steaming, sprinkle baking soda over the batter.
- Immediately pour the lemon juice over the baking soda to activate it. The baking soda and lemon juice mixture will start to froth immediately.
- Fold gently to combine it into the batter.
Pour & Top
- Grease an 7×5-inch rectangular or 8×8-inch square pan.
- Pour in the batter evenly and arrange jalapeño slices on top so that each cube will have one when cut.
Steam
- Set up a stovetop steamer: large pot with ~1 inch water, and a rack or trivet inside.
- Place the pan in the pot and cover with a tight-fitting lid.
- Steam over medium heat for 18-20 minutes, or until a skewer comes out clean. Avoid opening the lid early.
Finish & Serve:
- Take the baking dish out of the steamer and brush the top with melted butter or ghee for shine.
- Let the dhokla rest about 10 minutes before cutting into 8 large or 12 medium-sized cubes.
- Sprinkle with chopped cilantro.
- Serve warm with hot sauce or ketchup on the side.