Directions
- 1Blend besan, paneer, green chilli, ginger, turmeric powder, Greek yoghurt, oil, salt, sugar, and water in a blender until smooth.
- 2Pour the batter into a bowl.
- 3Let the batter rest for 10 minutes.
- 4Whisk in a little bit of fruit salt or Eno into the batter.
- 5Transfer the whole mixture into a greased microwave-safe dish.
- 6Microwave on high for 5 to 6 minutes until done.
- 7Cut the dhokla into squares.
- 8Prepare the tempering by heating oil, adding mustard seeds, green chili, curry leaves, hing, sugar, salt, and water in a small pan. Reduce water slightly to get a syrup-like consistency.
- 9Pour the tempering over the dhokla immediately.
- 10Garnish with chopped coriander leaves and freshly grated coconut.
Ingredients
- 1 cup besan
- 100 g paneer
- 0.5 cup Greek yoghurt
- 2 green chilli
- 0.5 inch piece ginger
- turmeric powder
- 1 tsp oil
- salt
- 1 tsp sugar
- water
- 1.5 tsp fruit salt or Eno
- 1 tsp oil for tempering
- 0.5 tsp mustard seeds
- 1 to 2 green chilli slit
- 5 to 6 curry leaves
- 1 pinch hing
- 1 tsp sugar for tempering
- 1 pinch salt for tempering
- 0.33 cup water for tempering
- chopped coriander leaves
- freshly grated coconut
Equipment
blenderbowlwhiskmicrowave safe dishmicrowaveknifesmall pan
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup