Dosa is the ubiquitous food of South India. And in our house, not a day will pass without making dosas 😀 . So in my quest for variations, I keep trying out some combination or the other. Rajma dosa is one such trial that worked out beyond my expectations.
People in India esp North India are well acquainted with rajma. Rajma is a very nutritious legume full-on minerals, vitamins, and fiber. There are 3 varieties that are available in India. The red rajma, the white speckled ones, or the rajma chitra, and the small red ones.
Though they may slightly vary in flavor, the nutrients remain more or less the same. Look up this healthline post to know more about these beans.
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I have used the rajma chitra or the speckled pinto beans for this recipe as their soaking time is lesser compared to the red ones. Also, I have used the wet grinder for grinding
The recipe is very simple and easy. Just soak, grind, ferment, and cook. I have adapted this recipe from my mixer idli recipe, making few changes.
Dosas are best made with cast iron tawas which are non-toxic and heat up evenly. Usually, we use sesame oil or til oil for smearing on the dosa which makes the dosa even more flavorful. But you can use any oil that you prefer.
For once, skip aside from the regular rajma chaval and give this a try. You will never regret. If you are fond of idlis, you can make rajma idlis too with the same batter.
Over to the recipe..
- 1.5 cups idli rice
- ⅓ cup rajma chitra/pintobeans
- ⅛ cup beaten rice/aval/poha
- a pinch of fenugreek seeds
- water as needed for grinding
- salt as needed
- Take the measured quantity of rice, rajma, beaten rice, and fenugreek seeds in a vessel.
- Wash and soak it all together with a sufficient quantity of water for at least 4 hours.
- Grind it to a smooth batter to a yogurt consistency with your wet grinder or blender. Add the necessary salt and let it ferment in a warm place for at least 6 hours or overnight.
- Once it gets fermented, mix well and check for salt. Heat up the griddle or tawa and apply a layer of oil. Pour a ladle of the batter in the center and spread it to form a thin circle.
- Drizzle oil and cook both t.he sides. Serve with your favorite chutney or sambar.
- The fermentation time will depend on the climatic conditions prevalent in your place.
- I am yet to try this with the red kidney beans. If you happen to try do soak it long enough for it to grind.
- As soon as you make the dosas transfer the leftover batter immediately to the refrigerator, else it will become sour. It stays good for 4 days in the refrigerator.
Do look up my other breakfast recipes