Makki ka Dhokla is a delicious Rajasthani dish made using Makki ka Atta or Maize Flour. It is a winter delicacy and is enjoyed as a main course with kadhi or as a snack. Here is how to make Makki ka Dhokla Recipe.
Just lie other Rajasthani Recipes like Bajre ki Raab, Bajre ki Khichdi or Haldi ki Sabji, this dish is also very unique.
Everyone is aware about the richness and flavour of Rajasthani cuisine, as this oh so mouthwatering cuisine is popular not only in India, but all over the world.
Tourists from various countries come here to explore the royal culture and tradition, but most importantly experience the royal cuisine and its delectable dishes.
While there are many recipes such as Dal Baati Churma, Laal Maas, Gatte Ki Sabzi etc which are widely popular among the tourists, there is one recipe which is made in every Rajasthani household.
The dish is Makki Ka Dhokla, tasty and wholesome. Also known as Makki Ki Baati and Makki Ki Dhokli, it is another popular dishes made using Makki Ka Atta in Rajasthan.
Makki Ka Dhokla is not only tasty but has many nutritional benefits too such as it is high in protein, calcium and mineral. It is also lower in fat, as the dhokla is mainly cooked by steaming.
It is also a healthy snack option for diabetics and ideal recipe for those who are under a weight loss regime.
Here, I have shaped these dhoklas like South Indian Vadas to add an oomph and it is traditionally also shaped like this. But if you like you can even shape them in rectangular form as well.
It is a great recipe to make for lunch on a Winter day afternoon, as it can be a little heavy to eat for dinner. Learn how to make Makki Ka Dhokla, which you can also serve as a main course with kadhi or as a snack with green chutney.
Here is the recipe of Makki Ka Dhokla.
What is Makki Ka Dhokla?
Makki Ka Dhokla is a soft & savoury steamed cake traditionally made in every Rajasthani household, especially in Winters. It is made with Makki Ka Atta which is also called as Maize Flour.
Along with makki ka atta, there are other ingredients such as red chilli powder, salt, ajwain (carom seeds), fennel seeds (saunf), lemon juice, hing, coriander seeds, green chilli, garlic, ginger, baking soda, vegetable oil, radish greens, spinach, radish and yogurt which are used to give this soft Dhokla a rich and delectable taste.
Some people also add green peas to their Dhoklas.
These traditional dhokla are steamed and served along with Dal, Kadhi or Chutney. They can also be cooked in boiling water and then you can shallow fry them to eat as a snack.
The Makki ka Dhokla is served as a whole, but you can cut them into pieces and also give it a tadka with mustard seeds, curry leaves, whole red chilli and asafoetida.
In Rajasthan, papad khar is an essential ingredient to make these dhokla to get that proper soft texture, but if you don’t have it, you can replace it by baking soda, as I have done here.
The result was fabulous and my Rajasthani father who have grown up eating these dhokla was all praises for it.
Makki Dhokla Ingredients
What to serve with Makki Ka Dhokla?
Make Ka Dhokla is eaten with different side dishes in Mewar and Marwar.
In Mewar, Makki Ka Dhokla 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.
How to make Makki ka Dhokla Step by Step
Mix all the ingredients in a bowl.
Add lukewarm water and knead to make soft dough.
Divide the dough into 6 equal parts. Make the dough into balls and flatten them a bit. Make a hole in the centre of the dough.
Heat a idli pan with water. Arrange the dhokla on idli steamer and steam for 20-25 minutes.
Drizzle sesame oil or ghee over the hot dhokla and serve hot with dal or chutney.
Makki ka Dhokla Recipe
Makki ka Dhokla Recipe
Makki ka Dhokla is a delicious Rajasthani dish made using Makki ka Atta or Maize Flour. It is a winter delicacy and is enjoyed as a main course with kadhi or as a snack. Here is how to make Makki ka Dhokla Recipe.
Ingredients
- 250 g Makki ka Atta
- 1 tsp Red Chilli Powder
- Salt to taste
- 1 tsp Ajwain
- 1 tsp Fennel Seeds
- 1 tbsp Lemon Juice
- 1/4 tsp Hing
- 2 tsp Crushed Coriander Seeds
- 2 tsp Green Chilli Chopped
- 1 tsp Garlic Minced
- 1 tsp Ginger Grated
- 1/2 tsp Baking Soda
- 2 tbsp Vegetable Oil
- 1/4 cup Radish Greens Finely Chopped
- 1/4 cup Spinach Finely Chopped
- 2 tbsp Radish Finely Chopped
- 1/4 cup Yogurt
Instructions
Mix all the ingredients in a bowl.
Add lukewarm water and knead to make soft dough.
Divide the dough into 6 equal parts.
Make the dough into balls and flatten them a bit.
Make a hole in the centre of the dough.
Heat a idli pan with water.
Arrange the dhokla on idli steamer and steam for 20-25 minutes.
Drizzle sesame oil or ghee over the hot dhokla and serve hot with dal or chutney.
Recipe Notes
Some people use Papad Khar to make this dish but baking soda works perfectly fine too.
You can also add peas in the dhokla.
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