Step-by-Step Instructions

1. 1.Prepare Green Chili-Ginger Paste

   In a mixer jar, add 3 chopped green chilies and a 1-inch piece of ginger. Add a little water and blend to a coarse paste. This ensures proper grinding before adding other ingredients.

2. 2.Prepare Dhokla Batter

   To the mixer jar with the chili-ginger paste, add 2 cups of semolina (sooji), 1 cup of curd, 0.5 cup of water, 1 tablespoon of salt, and 2 tablespoons of sugar. Blend everything to a medium-thick, slightly coarse batter. Ensure it's not too fine or too watery, similar to idli/dhokla batter consistency.

3. 3.Rest the Batter

   Pour the batter into a glass bowl. Cover it with a plate and let it rest for 10 minutes. This allows the semolina to absorb moisture and swell, resulting in a softer dhokla.

4. 4.Add Flavorings and Adjust Consistency

   After 10 minutes, uncover the batter. Add 2 tablespoons of oil and 1 tablespoon of finely chopped garlic. Whisk well to combine. If the batter is too thick, add an additional 1/3 cup of water gradually, whisking until it reaches a medium-thick consistency suitable for steaming.

5. 5.Prepare Steamer and Plate

   Place a stand in a steamer pot with water and bring it to a boil. Grease a steaming plate with oil. Divide the batter into two portions if making two plates; only activate Eno in the portion you are about to steam.

6. 6.Activate Eno and Steam Dhokla

   To one portion of the batter, add 1 teaspoon of Eno fruit salt and 2 tablespoons of water over it. Quickly mix in one direction until the batter becomes fluffy. Immediately pour the activated batter into the greased plate and gently tap it to release any air bubbles. Place the plate in the preheated steamer and cover. Steam on high flame for 10 minutes.

7. 7.Add Cheese and Final Steam

   After 10 minutes, check the dhokla for doneness by inserting a toothpick; it should come out clean. Grate Amul processed cheese generously over the hot dhokla. Cover the steamer again and steam for another 2 minutes, or until the cheese is fully melted.

8. 8.Prepare Garlic Tempering

   While the dhokla is steaming, prepare the tempering. In a small pan, heat 2 tablespoons of oil and a piece of butter. Once hot, add 1 tablespoon of finely chopped garlic and 1 tablespoon of chili flakes. Sauté for 2 minutes until the garlic is lightly golden. Add a handful of chopped green coriander and mix well. Turn off the flame.

9. 9.Finish and Serve

   Remove the dhokla plate from the steamer. Immediately pour the hot garlic tempering over the melted cheese, spreading it evenly with a spoon. Sprinkle black pepper powder and oregano on top for extra flavor. Cut the dhokla into pizza-like slices and serve hot.