Baked Cheese Balls
Top Rated Recipe
Key Details:
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prep time: 25 minutes
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Cook time: 30 minutes
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Difficulty Level: Easy
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Course: Starter
Cuisine: Indian
Key Ingredients:
Processed cheese
Butter
Refined flour
Eggs
Crushed black peppercorns
Dried thyme
About Baked Cheese Balls
Table of Contents
These cheese balls
have universal appeal and will be enjoyed by both children and adults
- Processed cheese, grated 1 cup
- Butter ½ cup
- Refined flour 1½ cups
- Salt to taste
Step 1. Heat 250 ml water in a non-stick pan, add butter and let it melt and the mixture come to a boil.
Step 2. Add refined flour and salt and stir for 4-5 minutes or till the flour leaves the sides of the pan.
Read MoreIngredients
- Processed cheese, grated 1 cup
- Butter ½ cup
- Refined flour 1½ cups
- Salt to taste
- Eggs 4
- Black peppercorns, crushed ½ tbsp
- Dried thyme ½ tsp
How to Make Baked Cheese Balls (Stepwise Photos)
Method
- Heat 250 ml water in a non-stick pan, add butter and let it melt and the mixture come to a boil.
- Add refined flour and salt and stir for 4-5 minutes or till the flour leaves the sides of the pan.
- Switch off the heat. Transfer this mixture into a bowl and set aside to cool slightly.
- Add eggs one by one and mix with a whisk. Add crushed black peppercorns, thyme and processed cheese and mix well. Rest the mixture for 10-15 minutes.
- Preheat oven to 150º C. Line a baking tray with butter paper.
- Take small portions of the mixture and shape them into balls, or scoop out balls and place on the baking tray.
- Keep the tray in the preheated oven and bake for 20 minutes.
- Arrange them on a serving platter and serve warm.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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