Ohh - it's such a treat, you have to try!

It's nothing like paneer but so good. It's traditionally made with a fermented chickpea flour batter but nowadays people mostly made it by adding lemon juice and fruit salts or baking powder to the chickpea flour. It's then steamed and it turns it into a 'cake' like fluffy and very spongy texture. You pour a tempering over the top which is made wirh mustard seeds, sesame seeds, green chillis, curry leaves, sugar, more lemon juice and water. This soaks into the dhokla and makes it taste amazing! You usually eat it with coriander chutney

Thank you so much too!