Paneer Dhokla

 Ingredients (For 1 Serving): 

• 2 tbsp chickpea flour (besan)/ oats atta 
• 2 tbsp grated paneer (preferably low-fat) 
• 2 tbsp plain yogurt (optional, helps with texture) 
• 1/4 tsp baking soda (helps dhokla rise) 
• 1/4 tsp turmeric powder 
• 1/4 tsp ginger-green chili paste (adjust to taste) 
• Pinch of asafetida (hing) 
• Salt to taste 
• Water (as needed to make a smooth batter) 
• Oil spray or 1/2 tsp coconut oil (for greasing the pan or dish) 
• Fresh coriander leaves, chopped (for garnish) 
• 1/2 tsp cumin seeds (for tempering) 
• 1/2 tsp mustard seeds (for tempering) 
• 1-2 green chilies, slit (optional, for tempering) 
• 1/2 tsp sesame seeds (optional, for extra crunch) 

Instructions: 

Preparing the Batter:

1. Make the batter: In a small mixing bowl, combine the chickpea flour (besan), grated paneer, yogurt (optional), ginger-green chili paste, turmeric powder, asafoetida, and salt. Gradually add water (about 3-4 tbsp) to form a smooth batter. The consistency should be like pancake batter—not too runny but pourable. 
2. Add baking soda: Just before steaming, add the baking soda to the batter and mix gently. This will make the dhokla fluffy. 

Steaming the Dhokla: 

1. Prepare the steamer: Fill a steamer or pot with water and bring it to a boil. Lightly grease a small bowl or dish (around 4 inches in diameter) with oil or coconut oil. 
2. Pour the batter: Pour the prepared batter into the greased dish and smooth the top with a spoon. 
3. Steam: Place the dish in the steamer and cover it with a lid. Steam for about 10-12 minutes, or until a toothpick inserted into the center comes out clean. (Alternatively, you can use a pot with a lid, but make sure to keep the dish above the boiling water by placing a stand or small bowl inside.) 

Tempering: 

1. Prepare the tempering: While the dhokla is steaming, heat a small pan over medium heat. Add a teaspoon of oil, then add the cumin seeds and mustard seeds. Once they splutter, add the slit green chilies and sesame seeds. Stir briefly to toast the seeds. 
2. Pour the tempering: When the dhokla is done steaming, remove it from the steamer and immediately pour the tempering over the top. Garnish with chopped coriander leaves. 
3. Serve: Let the dhokla cool for a minute or two before cutting it into pieces. Enjoy as a light snack!