Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, paneer coconut stuffed beetroot dhokla. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Paneer Coconut stuffed Beetroot Dhokla is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Paneer Coconut stuffed Beetroot Dhokla is something which I have loved my entire life. They are nice and they look wonderful.
Beetroot and Paneer Curry in Coconut milk is a delicious combination of steamed beetroot and paneer. It makes a perfect curry to be served along with rice or even phulka's. The flavors of the vegetable have lovely South Indian notes, with the addition of curry leaves and ginger along with baby onions.
To begin with this recipe, we have to first prepare a few ingredients. You can cook paneer coconut stuffed beetroot dhokla using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Paneer Coconut stuffed Beetroot Dhokla:
- Take Dhokla/ idli batter
- Take Boiled Beetroot puree
- Take Salt
- Make ready Ginger chilli paste
- Prepare Black pepper powder
- Make ready paneer
- Make ready freshly grated coconut
Healthy and easy beetroot idlies which looks so colourful. This is a great recipe to put in your kids lunch box. Today's lunch box —>Beetroot mini idlies aka pink idlies (recipe below) —>Paneer bites with some ketchup. Recipe which is linked, i used tofu.
Steps to make Paneer Coconut stuffed Beetroot Dhokla:
- In a mixing bowl add Dhokla batter.Add Beetroot puree,salt, to batter.Mix well
- In another bowl take grated paneer,grated coconut.Add salt,Black pepper powder and Ginger chilli paste.Mix well everything.
- In a steamer Heat water on Medium flame.Grease a Plate with oil and Pour dhokala batter to make thin layer.Tap it and put it on a stand in the steamer.cover and let it HALF cook for 2-3 min.
- After 2-3 min open the lid and spread paneer - Coconut stuffing evenly on half cooked dhokala layer.Cover with lid and cook again for 8-10 min.Check by inserting tooth pick.off the flame.Take out the Plate.
- When it cools down, cut it with HEART shaped mould.Arrange all Beetroot Dhokalas in a serving plate.Serve with green chutney and coconut chutney.
About Spicy Paneer with Beetroot & Cranberry Chutney Recipe: A healthy and delicious snack to savour at dinner parties or as a tea-time treat. Marinated cottage cheese pan fried till golden brown. Served with a unique chutney as the accompaniment, prepared with jalapenos, pepper powder, asafoetida fried in oil with beetroot and fresh cranberries. Heat oil in a frying pan. Add the mustard seeds, chana dal and urad dal.
So that is going to wrap it up with this exceptional food paneer coconut stuffed beetroot dhokla recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
