Paneer Stuffed Dhokla – Indian Snack
Summary
- This video demonstrates how to prepare a delicious and protein-packed paneer stuffed dhokla. It involves making a besan and rava batter, preparing a spiced paneer filling, layering them, and steaming to create a soft and flavorful dhokla, finished with a tangy tempering.
All Ingredients - For Besan Batter
- Besan (Gram Flour) 2 cups
- Fine Rava (Semolina) 3 tbsp
- Jeera Powder (Cumin Powder) 3 tbsp
- Turmeric Powder 1/2 tbsp
- Salt to taste
- Curd (Yogurt) 3 tbsp
- Water as needed
- Baking Soda 1/2 tsp
All Ingredients - For Paneer Stuffing
- Paneer (Indian Cottage Cheese) 100g
- Jeera Powder (Cumin Powder) 1 tbsp
- Salt to taste
- Red Chilli Powder to taste
- Chopped Green Chilli 1-2 (estimated)
- Chopped Curry Leaves a few (estimated)
All Ingredients - For Tadka (Tempering)
- Oil or Ghee 1 tbsp (estimated)
- Mustard Seeds 1 tsp (estimated)
- Cumin Seeds 1 tsp (estimated)
- Curry Leaves a few (estimated)
- Green Chilli (slit) 1-2 (estimated)
- Hing (Asafoetida) a pinch (estimated)
- Lemon Juice 1 tbsp
- Sugar 1 tsp (estimated)
- Water 2 tbsp
Tools You'll Need
- Steamer
- Pot
- Pan
- Bowl
- Knife
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Dhokla Batter
In a bowl, combine 2 cups of besan, 3 tbsp of fine rava, 3 tbsp of jeera powder, 1/2 tbsp of turmeric powder, salt to taste, and 3 tbsp of curd. Gradually add water, mixing continuously, until a thick, smooth batter is formed. Let the batter rest for .
Step 2: Prepare the Paneer Stuffing
Crumble 100g of paneer into a separate bowl. Add 1 tbsp of jeera powder, salt to taste, red chilli powder to taste, 1-2 chopped green chillies, and a few chopped curry leaves. Mix all ingredients thoroughly until well combined.
Step 3: Steam the First Layer of Dhokla
Grease a dhokla mould or a round steel plate with ghee. Add 1/2 tsp of baking soda to the rested besan batter and mix gently. Pour half of the prepared besan batter into the greased mould. Place the mould in a steamer (or a large pot with water and a stand) and for .
Step 4: Add Paneer Stuffing and Second Batter Layer
After of , carefully open the steamer. Evenly spread the prepared paneer mixture over the partially dhokla layer. Gently press the paneer mixture with a spoon. Then, pour the remaining half of the besan batter over the paneer layer, ensuring it's evenly covered.
Step 5: Steam the Dhokla Completely
Cover the steamer again and continue to the dhokla for an additional . To check for doneness, insert a knife or toothpick into the center; it should come out clean.
Step 6: Prepare and Apply the Tadka
While the dhokla is , prepare the tadka. In a small pan, heat 1 tbsp of oil or ghee. Add 1 tsp of mustard seeds, 1 tsp of cumin seeds, a few curry leaves, 1-2 slit green chillies, and a pinch of hing. until the mustard seeds splutter and the curry leaves are fragrant. Add 1 tbsp of lemon juice, 1 tsp of sugar, and 2 tbsp of water to the tadka, and bring it to a boil. Once the dhokla is cooked, remove it from the steamer and immediately pour the hot tadka evenly over the dhokla.
Step 7: Serve the Dhokla
Allow the dhokla to cool slightly in the mould. Once cooled, carefully invert it onto a plate and slice it into desired pieces. Serve the protein-packed paneer stuffed dhokla and enjoy!
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