INGREDIENTS

To Be Blended Into A Smooth Spinach Paste 1 1/2 cups

chopped palak 1/2 cup

chopped coriander (dhania) 1 slit

green chilli , roughly chopped

salt to taste

1/4 cup leftover rajma

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

Drain the gravy of 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.