Dosas are traditionally made from fermented rice and lentil batter, served with coconut chutney and sambar. But what if we took that iconic dish and gave it a hearty, North Indian-style twist? Enter rajma dosa, a delightful fusion that brings the goodness of kidney beans into a crispy, golden crepe that’s nutritious, delicious, and perfect for breakfast, lunch, or dinner.
Rajma, or red kidney beans, are known for their creamy texture and rich taste when cooked right. In this recipe, they are blended into a smooth batter with a mix of rice or oats to create a dosa that’s crispy on the outside yet soft and protein-rich inside. This dish is ideal for those looking to switch things up while still enjoying a comforting Indian classic. It’s gluten-free, filling, and loaded with flavour and the best part is, no fermentation is needed.
If you’re in the mood to break your breakfast routine or impress guests with something new and healthy, rajma dosa is a recipe worth bookmarking. Let’s get started with five simple steps to create this delicious fusion.
Step 1: Soak and cook the rajma
Start by soaking one cup of rajma overnight or for at least eight hours. Once soaked, rinse them thoroughly and cook in a pressure cooker with enough water until soft. This usually takes four to five whistles. Once cooked, drain and allow the rajma to cool. This step ensures the batter will be smooth and the dosa will cook evenly without raw bits.
Step 2: Blend the batter for a smooth consistency
In a mixer or blender, add the cooked rajma along with half a cup of rice or oats, one green chili, a small piece of ginger, and a little water. Blend until you get a smooth, slightly thick batter that spreads easily on a tawa. You can also add a few curry leaves or cumin seeds while blending for extra flavour. Transfer the batter to a bowl, add salt to taste, and let it rest for fifteen to twenty minutes while you prepare the chutney or filling.
Step 3: Heat the tawa and spread the batter thin
Place a non-stick or cast iron tawa on medium heat. Once hot, pour a ladle of the batter in the centre and spread it outward in a circular motion to make a thin dosa. Drizzle a little oil around the edges to help crisp it up. Cook the dosa on medium heat until the bottom is golden brown and the edges lift easily. Flip and cook the other side if you like it extra crisp, or just fold and remove once it’s ready on one side.
Step 4: Add a filling if desired or serve plain
You can enjoy rajma dosa plain with chutney, or stuff it with a spicy mashed potato or paneer filling for a more indulgent experience. If using a filling, spread it over half the dosa while it’s still on the tawa, then fold it over. You can also get creative and add a rajma masala filling made from leftovers for an extra burst of flavour. Once done, transfer to a plate and serve hot.
Step 5: Pair with chutney and dig in
Rajma dosa pairs well with coconut chutney, mint chutney, or even a spicy tomato garlic chutney. You can also enjoy it with curd or a side of tangy tamarind sambar. The dosa stays crisp for a while, making it great for brunches and evening snacks. If you’re meal prepping, the batter can be stored in the fridge for up to two days, ready to use whenever you want a quick meal.
Rajma dosa is the perfect example of how simple ingredients can come together to create something surprisingly exciting. It combines the nutrition of kidney beans with the familiar joy of crispy dosa, making it ideal for anyone looking for a wholesome, creative meal. Whether you serve it as a family breakfast or a light dinner, this fusion dish is sure to win hearts with every bite.
