Rajma Dhokla ( Non-fried Snacks )
by Tarla Dalal
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Added to 103 cookbooks
This recipe has been viewed 33459 times
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.
- 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.
- 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.
Nutrient values per serving
|Vitamin A||1667 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||11.5 mg|
|Folic Acid||31.4 mcg|
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