Paneer Veg Microwave Dhokla

Nutrition values are AI-estimated based on ingredients.

• 120 g grated paneer
• 80 g grated lauki (water squeezed out)
• 80 g grated carrot
• 1 tsp grated ginger
• 1–2 green chillies, finely chopped
• 2 tbsp chopped coriander
• ~⅓ cup besan
• 20 g almond flour
• 80 g thick yogurt
• ¼ tsp salt (for batter)
• 3–4 tbsp water (as needed for batter)
• ¼ tsp baking soda
• 2 tsp ghee
• ½ tsp mustard seeds
• 8–10 curry leaves
• Pinch hing
• 1 tsp white sesame seeds
• 2 tbsp water (for tadka)
• Pinch salt (for tadka)
• ½ tsp sugar (for tadka)

1. 1In a microwave-safe bowl, combine grated paneer, grated lauki, grated carrot, grated ginger, finely chopped green chillies, and chopped coriander.
2. 2Add besan, almond flour, thick yogurt, and salt to the bowl and mix well.
3. 3Add 3-4 tbsp water as needed to form a thick, spoonable batter.
4. 4Just before cooking, sprinkle baking soda over the batter and gently mix it in, then smooth out the top surface.
5. 5Place the bowl in a microwave and cook on high for 7-9 minutes, or until the center is set and the dhokla has risen and appears fluffy and firm.
6. 6While the dhokla cooks, prepare the tadka by heating 2 tsp ghee in a small pan.
7. 7Add ½ tsp mustard seeds to the hot ghee and let them splutter.
8. 8Add 8-10 curry leaves, a pinch of hing, and 1 tsp white sesame seeds to the pan.
9. 9Add 2 tbsp water, a pinch of salt, and ½ tsp sugar to the hot tadka mixture and let it bubble.
10. 10Remove the cooked dhokla from the microwave and let it rest for 3-5 minutes.
11. 11Pour the hot, aromatic tadka generously over the entire surface of the dhokla.
12. 12Garnish the dhokla with fresh chopped cilantro before serving.

These instructions are our analysis of the original video. Watch on YouTube →