Rajma Dhokla is another soft-textured version of the beloved Gujarati savoury, steamed cakes with kidney beans as the main ingredient. The batter uses a blend of water-soaked kidney beans, ginger, green chillies, salt, and a pinch of sugar. Heat some oil and temper mustard seeds, asafoetida, and curry leaves before pouring this mixture on top of the freshly-steamed platter of dhoklas. Slice it up and serve with a refreshing green chutney.
© Pravin Masalewale, 2020