Step-by-Step Instructions

1. 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 10 minutes.

2. 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.

3. 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 steam for 10 minutes.

4. 4.Add Paneer Stuffing and Second Batter Layer

   After 10 minutes of steaming, carefully open the steamer. Evenly spread the prepared paneer mixture over the partially steamed 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.

5. 5.Steam the Dhokla Completely

   Cover the steamer again and continue to steam the dhokla for an additional 20 minutes. To check for doneness, insert a knife or toothpick into the center; it should come out clean.

6. 6.Prepare and Apply the Tadka

   While the dhokla is steaming, 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. Sauté 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.

7. 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!