Choco Cheese Wiches
Top Rated Recipe
Key Details:
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prep time: 10 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Ragi bread slices
Dark chocolate
Processed cheese
Butter
About Choco Cheese Wiches
Table of Contents
Kids may not take to
ragi bread but serve them in this way and they will finish them in no time
- Ragi bread 8 slices
- Dark chocolate 50 gms
- Processed cheese 50 gms
- Butter as required
Step 1.Cut bread slices into roundels with a large round cookie cutter. Cut the center of half the bread roundels with a small heart shape cookie cutter.
STep 2.Heat a non-stick tawa.
Read MoreIngredients
- Ragi bread 8 slices
- Dark chocolate 50 gms
- Processed cheese 50 gms
- Butter as required
How to Make Choco Cheese Wiches (Stepwise Photos)
Method
- Cut bread slices into roundels with a large round cookie cutter. Cut the center of half the bread roundels with a small heart shape cookie cutter.
- Heat a non-stick tawa.
- Apply some butter on one side of bread roundels and heart centered roundels and place them on hot tawa with butter side downwards and toast till golden brown. Transfer onto the worktop.
- Grate dark chocolate on a plate and grate processed cheese in a bowl.
- Spread some grated cheese and grated chocolate on the toasted side of bread roundels and cover with heart centered roundels.
- Place the sandwiches on the hot tawa, cover and toast till the chocolate and cheese melt and the underside of the sandwiches turn golden.
- Arrange them on a serving platter and serve hot garnished with some grated chocolate and cheese.
Additional Tips and Tricks
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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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