Rajma Dhokla ( Non-fried Snacks )

by Tarla Dalal

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Accompaniments

Green Chutney ( Chutney )
Green Chutney ( Jdk )
Green Chutney ( Mumbai Roadside Recipes )
Green Chutney (Chaat)
Green Chutney (eywtgh)
Green Chutney (low Calorie Healthy Cooking )
Green Chutney
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Nutritious Green Chutney
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Phudina Chutney ( Non- Fried Snacks )
Teekha Phudina Chutney ( Mumbai Roadside Recipes )

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Rajma dhokla, looks appealing and tastes great! a true tempter! spinach adds an interesting colour and flavour to these nibblets, which are. Rich in calcium, vitamin a and proteins. Serve these healthy nibblets to your children and win over their hearts.

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Soaking Time: 8 Hours
Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 servings
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Ingredients

To Be Blended Into A Smooth Spinach Paste

(makes Approx. 1/2 Cup)
1 1/2 cups chopped spinach (palak)
1/2 cup chopped coriander (dhania)
1 slit green chilli , roughly chopped
salt to taste

Other Ingredients
1/4 cup rajma (kidney beans)
2 tsp ginger- green chilli paste
a pinch of sugar
salt to taste
1 1/2 tsp fruit salt
1/2 tsp oil for greasing
1/4 cup grated paneer (cottage cheese) for the topping

Method

Clean, wash and soak the rajma overnight.
Drain the rajma and blend in a mixer adding a little water (approximately 2 tbsp of water) to make a smooth batter.
Add the ginger-green chilli paste, sugar and salt and mix well. Keep aside.
Just before steaming, add the fruit salt to the rajma batter and 2 tsp of water over it.
When the bubbles form, mix gently.
Divide the batter into 2 equal portions.
Pour a portion of the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread it evenly into a thin layer.
Steam for 5 to 7 minutes.
Divide the spinach paste and paneer evenly into 2 equal portions and keep aside.
Spread a portion of the spinach paste and paneer over the partly cooked rajma batter and cover and cook for another 10 minutes or till the dhoklas are firm.
Cool slightly and cut into square pieces.

Handy tip:

Always use your hands while mixing the batter to break the lumps.
Repeat with the remaining batter, spinach paste and paneer to make 1 more thali. Serve immediately.

RECIPE SOURCE : Non-Fried Snacks (Farsan)