Rajma Chaat

About Rajma Chaat

Ingredients

• Kidney beans (rajma), boiled 2½ cups
• Sunflower oil 1½ tbsps
• Ginger-garlic paste 2 tsps
• Medium onion, thinly sliced 1
• Salt to taste
• Red chilli powder 1 tsp
• Cumin powder 1 tsp
• Medium tomato, chopped 1
• Fresh coriander leaves, chopped 1 tbsp
• Jaggery, grated ¾ tbsp
• Lemon juice 2 tsps

How to Make Rajma Chaat (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add ginger-garlic paste and onion and saute for 1-2 minutes.
2. Add kidney beans, salt and red chilli powder and saute for 2 minutes.
3. Add cumin powder, tomato and coriander leaves and cook for 2 minutes.
4. Add jaggery and mix till jaggery melts. Add lemon juice and switch off the heat.
5. Transfer into a serving bowl, garnish with coriander leaves and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps