- To Be Blended Into A Smooth Spinach Paste
- 1 1/2 cups chopped spinach
- 1/2 cup chopped coriander (dhania)
- 1 slit green chilli,roughly chopped
- salt to taste
- 1/4 cup rajma (kidney beans)
- 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
Method:Clean, wash and soak beans overnight.
Beans and a small (about 2 tbsp of water) water Drain the mixture in mixer to make a smooth batter.
Ginger - green chilli paste, sugar and salt and mix well. Put aside.
Just before steaming, and beans batter over the fruit salt 2 teaspoons of water.
When bubbles form, gently mix.
Divide batter into 2 equal parts.
Once a portion of batter into greased 175 mm (7 ") lots. Diameter dish and spread evenly in a thin layer plate move clockwise.
Steam for 5 to 7 minutes.
Spinach paste and cheese evenly divide into 2 equal portions and keep aside.
Partially cooked spinach and beans in the batter is spread on the paste and cover a portion of cheese and another 10 minutes or dhoklas firm until baking.
Cool slightly and cut into square pieces.
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