How to make Paneer Dhokla

🧀🍥 Paneer Dhokla (Steamed, Soft & Healing-Friendly)

✅ Ideal for: Light breakfast, evening snack, or mini-meal

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🥄 Ingredients:

For the dhokla base:

• 1/2 cup besan (gram flour)
• 2 tbsp crumbled paneer (fresh, soft, unsalted)
• 1/4 cup curd (yogurt) – slightly sour is fine
• 1/4 cup water (adjust as needed)
• 1/4 tsp turmeric powder
• Salt to taste
• 1/2 tsp eno fruit salt (or 1/4 tsp baking soda)

Optional tempering (skip if avoiding oil):

• 1 tsp oil or ghee
• 1/2 tsp mustard seeds
• 5–6 curry leaves
• 1 tsp chopped coriander (optional)

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👩‍🍳 Instructions:

1. Prepare the batter:

• In a mixing bowl, whisk together besan, curd, water, turmeric, and salt.
• Add the crumbled paneer and mix well. The batter should be smooth and slightly thick — like idli batter.
• Rest for 10 minutes (optional for fluffiness).

2. Add leavening:

• Just before steaming, add Eno fruit salt and mix gently. The batter will rise immediately.

3. Steam:

• Pour the batter into a greased dhokla plate or a small thali.
• Steam for 12–15 minutes on medium heat.
• Check with a toothpick — it should come out clean.

4. Cool and cut:

• Let it cool for a few minutes, then cut into squares or diamonds.

5. Tempering (optional):

• Heat 1 tsp oil or ghee. Add mustard seeds, let them splutter.
• Add curry leaves, then pour this tempering over the dhokla.
• Garnish with coriander if you like.

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🩺 Why It’s Great for Recovery:

• Steamed, not fried
• Paneer adds protein for healing
• Curd and besan aid digestion
• Soft texture — easy to chew and digest
• No chili, minimal oil — gut-friendly

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✅ Variations:

• Add grated carrots or zucchini to the batter for extra nutrients
• Skip tempering and serve plain with mint curd chutney (no chili)
• Use low-fat paneer or even mashed tofu if preferred