Stuffed Spinach and Paneer Dhokla

Ingredients:

1 1/2 cup sooji

1/2 cup besan,

1 cup sour curd,

1 cup spinach purée,

1/2 teaspoon green chilli paste,

a pinch of baking soda,

1 teaspoon eno fruit salt,

1/2 lemon juice,

salt and water.

For the stuffing:

1 cup grated Paneer ( Cottage cheese),

1/2 cup grated Processed or Mozzarella Cheese,

1/4 cup boiled sweet corn,

1/4 cup finely chopped capsicum,

1/2 teaspoon chilli flakes,

1/4 teaspoon pepper powder,

salt.

For the garnishing:

A little butter,

Fresh grated coconut 1 tablespoon

finely chopped coriander leaves.

Procedure:

Mix Sooji, besan , spinach puree, green chilli paste, salt. Add the curd. Mix well without forming lumps. Then add baking soda. If the batter is very thick add a little water.Keep aside for 5 minutes.

Meanwhile grease a vessel or tray with oil and keep ready.

After 5 minutes, add the eno fruit salt. Pour the lemon juice over it and mix well.

Pour half the batter in the greased vessel. Steam in the cooker or steamer for 5-7 minutes.

Take a greased butter knife and if it comes out clean, it’s cooked.

Put all the items mentioned above for stuffing in a bowl . Mix well.

Put the stuffing over the steamed Dhokla. Spread evenly.

Then pour the remaining batter which was kept aside over it. Steam again in medium flame for 10 minutes. Check again with a butter knife if it’s cooked.

Apply butter over the dhokla when hot. For garnishing , put fresh grated coconut and coriander leaves over it. Remove the dhokla from the tray . Cut into pieces and serve.

By Asha Ravichandran