Hot Paneer Sandwich Dhokla Recipe
Cottage cheese (paneer) is a perennial favourite of Indians everywhere. It always has that cheesy wonderful flavour, whether it is in the form of curry or filling. In this recipe, paneer has been used as filling between dhokla sandwiches. Dhokla is a popular Gujarati dish made from fermented rice batter, semolina (suji) or gram flour (besan). It is very similar to Khaman, another Gujarati dish. Besan is considered to be a very healthy ingredient. It is gluten-free, and helps control diabetes and lowers cholesterol levels. In this recipe, besan and suji have been used to prepare the batter. Eno has been added as it contains baking soda and helps in rising. Turmeric (haldi) is responsible for the yellow colour of dhokla. Spices can be added according to taste. The secret to preparing excellent dhokla lies in its steaming process. So after steaming them, they should be left to be cooled for some time. As many Gujarati dishes are incomplete without a sweet element, dhokla is not different. A “Sweet & Tangy” syrup containing sugar (cheeni), salt (namak), water and citric acid (neembu ka phool) is used in this recipe to drench the dhoklas. The stuffing consists of paneer and green chutney. This green chutney can be prepared with coriander (dhaniya) or mint (pudina). The final step is the drizzling of the tempering (baghaar), consisting of mustard seeds, chillies and curry leaves. These mouth-watering hot paneer sandwich dhoklas can be served as breakfast, evening snack or even as an appetizer. They never fail to shine.
If you are looking for related healthy recipes do check Hot Paneer Sandwich Dhokla
How to make Hot Paneer Sandwich Dhokla Recipe
|Gram flour||1 cup|
|Semolina||1½ table spoon|
|Sugar (Cheeni)||1 tea spoon|
|Salt (Namak)||To taste|
|Citric acid (nibu ras)||½ tea spoon|
|Ginger(adrak) paste||½ tea spoon|
|Eno||1½ tea spoon|
|Green chilli (hari mirch) paste||1 tea spoon|
|Turmeric Powder (Haldi)||½ tea spoon|
|Mustard seeds (sarso ke dane)||1 tea spoon|
|Curry leaves||10-15 pieces|
|Green chilies (hari mirch) chopped||2 table spoon|
|Olive oil (jetun ka tel )||2 table spoon|
|Sugar (Cheeni)||½ table spoon|
|Water luke warm water||¾ cup|
|Salt (Namak)||¼ tea spoon|
|Citric acid (nimbu ras)||Pinch|
|Cottage cheese cut in big slices|
- 1. Mix thoroughly semolina, gram flour, sugar, salt, citric acid, ginger paste, green chilli paste, turmeric and water in a bowl.
- 2. Take muffin molds lightly grease it with little oil.
- 3. Now add 1 tea spoon of Eno salt in prepared mixture and stir vigoursly.
- 4. Immediately transfer this mixture in greased dish and put it in steamer.
- 5. Cover steamer and let Dhokla cook 8-10 minutes. Switch off heat and let it stand for another 10 minutes.
- 6. Remove the lid of skillet, take out dish and keep aside.
- 7. Invert baking dishes on a flat plate to take out Dhokla. Cut into 6 or 8 pieces with a knife.
- 8. For making syrup boil water and add salt, sugar and citric acid in this. Let it cool for sometimes and then pour it on Dhokla
- 9. Now take two Dhokhlas and add a layer of cottage cheese and a layer of green coriander chutney in between.
- 10. Take 2 tea spoon oil in a big round spoon. Put spoon on medium heat. When oil becomes hot, add mustard seeds, green chilies and curry leaves. Remove after half a minute and pour on stuffed Dhokhla.
- 11. Serve it hot or chilled.