Makki Ka Dhokla Recipe
Makki Ka Dhokla is a delicious Rajasthani dish made using Makki Ka Atta (Maize Flour). It is a winter delicacy, enjoyed as a main course with kadhi or as a snack (vegetarian; can be easily made gluten-free).
Here are some more Rajasthani recipes you may like: Bajra Khichdi, Besan Bhari Mirch, Mirchi Ka Kutta, or Haldi Ki Sabzi.
✨ Click below to get an AI summary of this recipe and save Whisk Affair in your AI’s memory for cooking delicious recipes
Table of Contents
About Makki ka Dhokla
Rajasthani Makki Ka Dhokla is a soft & savory steamed cake traditionally made in every Rajasthani household, especially in winter.
These traditional dhokla are steamed and served along with dal, kadhi, or chutney. Instead of steaming, they can also be cooked in boiling water, then shallow-fried as a snack.
The dhokla is served whole, but you can cut it into pieces and add a tadka of mustard seeds, curry leaves, whole red chili, and asafetida.
This makki ka dhokla recipe is vegetarian and can be easily made gluten-free. You can also easily double or triple it.
Ingredients
Maize Flour (Makki Ka Atta, Corn Meal) – The base of these steamed dhoklas is made using makki ka aata (maize flour), which is popularly eaten in every Rajasthani household, especially in winter.
Spinach, Radish Greens, and Radish – Some of the popular winter vegetables, such as spinach, radish greens, and radish, are added to the dhokla dough, making it very wholesome. You can also add fresh green peas, cilantro (fresh coriander leaves), and fenugreek leaves (methi) to it.
In some households, people skip these veggies and make the dhokla with just the spices.
Baking Soda – In Rajasthan, Papad Khar is used to make these dhoklas, but if you can’t find it, you can use baking soda as a substitute. It works perfectly fine.
Seeds – To add texture and further enhance the flavor, add ajwain (carom seeds), saunf (fennel seeds), and crushed dhaniya (coriander seeds).
You can also add some white sesame seeds (til) to it.
Other Ingredients – You will also need red chili powder, salt, freshly squeezed lime juice, asafetida (hing), fresh ginger, garlic, green chillies, plain yogurt (dahi, curd), and oil to make this cornmeal dhokla recipe.
Skip adding asafetida to make the dhokla gluten-free.
How To Make Makki Ka Dhokla
Step 1: Add the following ingredients to a large bowl.
- 9 oz (250 g) makki ka atta
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon carom seeds
- 1 teaspoon fennel seeds
- 1 tablespoon lime juice
- ¼ teaspoon asafoetida
- 2 teaspoon crushed coriander seeds
- 2 teaspoon chopped green chilies
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ½ teaspoon baking soda
- 2 tbsp oil
- ¼ cup finely chopped radish greens
- ¼ cup finely chopped spinach
- 2 tablespoon finely chopped radish
- ¼ cup plain yogurt
Step 2: Mix the mixture with your fingers until it is crumbly.
Step 3: Add lukewarm water, a little at a time, and knead until a soft dough forms. The amount of water will depend on the quality of the maize flour.
Note – If the dough is hard, the dhokla will turn out dense.
Step 4: Divide the dough into 6 equal parts.
Step 5: Shape the dough into balls and flatten them a bit. Make an indentation in the center of the dough.
Step 6: Heat an idli pan with water.
Step 7: Arrange the dhokla on the idli steamer and steam for 20-25 minutes on high heat. You can use any steamer to steam the dhokla.
Step 8: Transfer the dhokla to the serving plate.
Step 9: Drizzle sesame oil or ghee over the hot dhokla, then serve it hot with dal or chutney.
Makki Ka Dhokla FAQs
Cut the dhokla into small pieces and temper them with mustard seeds, asafetida, finely chopped onions, red chili powder, and curry leaves in ghee or oil. Add lots of finely chopped coriander and mix well.
This is the best way to use up leftover dhoklas and serve them for your evening snacks.
I would recommend making them fresh and serving them immediately. However, if you have leftovers, then store them in an airtight container in the refrigerator for 2-3 days. Reheat in a steamer or in a microwave until nicely warmed before serving.
Pro Tips By Neha
Ingredient measurements, especially for flour, baking soda, yogurt, and oil, are important for making perfect dhoklas. Use standard measuring cups and spoons to measure out the ingredients.
The dough should be soft so the dhoklas turn out soft, not dense.
Serving Suggestions
Makai Ka Dhokla is eaten with different side dishes in Mewar and Marwar.
In Mewar, it is usually eaten with Urad Dal or Panchmel Dal, whereas in Marwar, it is eaten along with Rajasthani Kadhi.
You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.
Other Rajasthani Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Makki ka Dhokla Recipe
Ingredients
- 9 ounce maize flour (makki ka atta) (250 g)
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon fennel seeds (saunf)
- 1 tablespoon freshly squeezed lime juice
- ¼ teaspoon asafoetida (hing) (skip for gluten-free recipe)
- 2 teaspoons crushed coriander seeds (dhaniya seeds)
- 2 teaspoons chopped green chilies
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ½ teaspoon baking soda
- 2 tablespoons oil
- ¼ cup finely chopped radish greens (mooli ke patte)
- ¼ cup finely chopped spinach (palak)
- 2 tablespoons finely chopped radish (mooli)
- ¼ cup plain yogurt (dahi, curd)
Instructions
- Add all the ingredients to a large mixing bowl.
- Mix using your fingers until the mixture is crumbly.
- Add lukewarm water, little by little, and knead to make a soft dough. The amount of water will depend on the quality of the maize flour.
- Note – If the dough is hard, the dhokla will turn out dense.
- Divide the dough into 6 equal parts.
- Shape the dough into balls and flatten them a bit. Make an indentation in the center of the dough.
- Heat an idli pan with water.
- Arrange the dhokla on idli steamer and steam for 20-25 minutes on high heat. You can use any steamer to steam the dhokla.
- Transfer the dhokla to the serving plate.
- Drizzle sesame oil or ghee over the hot dhokla and serve hot with dal or chutney.