How to make Rajma Dhokla - Popular dhokla's new avatar.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Red Kidney Beans, Cottage Cheese

Cuisine : Gujarati

Course : Snacks and Starters

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Rajma Dhokla Recipe Card

Rajma Dhokla

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Rajma Dhokla checkout Refried Beans, Rajma Galouti Kebabs, Red Kidney Bean and Coriander Burgers, Mexican Vegetable Hash . You can also find more Snacks and Starters recipes like Tomato Roll, Sweet Potato Cakes, Egg Balls, Lemon Chilli Prawn Stick.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma Dhokla Recipe

  • Red Kidney Beans soaked overnight 300 grams

  • Cottage Cheese

  • Ginger-green chilli paste 2 tablespoons

  • Sugar 1 teaspoon

  • Salt to taste

  • Ghee for greasing

  • Fruit salt 1 teaspoon

  • Oil 2 tablespoons

  • Mustard seeds 1 1/2 teaspoons

  • Crushed black peppercorns 1 teaspoon to sprinkle

  • Juice of 1 lemon

  • Paneer (Cottage cheese) grated 1/2 cup


Step 1

Grind together rajma and ginger-green chilli paste adding little hot water at a time.

Step 2

Transfer the mixture into a bowl, add sugar and salt and mix. Keep aside for 5-10 minutes.

Step 3

Heat sufficient water in a steamer. Grease a plate with ghee.

Step 4

Add fruit salt to the mixture and pour it into the greased plate.

Step 5

Place the plate in the steamer and steam for 12-15 minutes.

Step 6

Heat oil in a non stick pan. Add mustard seeds and when they splutter add 1 tsp crushed black peppercorns.

Step 7

Pour this tempering over the dhokla.

Step 8

Spread lemon juice and paneer over it and sprinkle some crushed black peppercorns. Cut and serve.