Rajma Dhokla


Preparation time: 8 hrs

Cooking time: 15 mins

Total time: 8hrs 15mins

Servings size: 2



1 cup Rajma (kidney beans)

1 tbsp ginger paste

1 tbsp green chilli paste

½ tbsp sugar

Salt as per taste

2 tbsp oil

1/2 tbsp mustard seeds

½ tbsp asafoetida (hing)

5/6 curry leaves




  • Take one cup Rajma clean, wash and soak it overnight.
  • Drain the remaining water from Rajma and blend it in a smooth batter.
  • Add ginger paste, green chilli paste, sugar, and salt, in the Rajma batter and mix it properly.
  • Take a thali and grease it with oil.
  • Pour this batter in that thali and spread it evenly.
  • Take the steamer add water in it and let it boil.
  • Once boiled keep the thali in steamer and let it steam for 15 mins on medium flame
  • After 15 mins turn off the gas and let it cool.
  • Cut it into square pieces.
  • Take a tadka pan. Heat the oil in it add mustard seeds, asafoetida, curry leaves in it and sauté on medium flame for few seconds.
  • Pour this tempering over the prepared dhoklas and spread evenly.
  • Serve the Rajma dhoklas with green chutney.

Nutritional Information:

Kidney beans are rich in carbohydrate, fibre, potassium and proteins, iron and vitamin K. Vitamin K is important for blood coagulation.

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