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
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
Method
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.
