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 it.
About This Recipe
It is a soft & savory steamed cake traditionally made in every Rajasthani household, especially in Winters.
It is made with Makki Ka Atta which is also called 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 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 dhoklas 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 has grown up eating these dhoklas was all praises for it.
Maize Flour or Makki Ka Atta – These steamed Dhoklas are made with Makki Ka Atta, which is popularly eaten in every Rajasthani household, especially in Winters.
Spinach, Radish Greens, and Radish – Some of the popular winter vegetables such as spinach, radish greens, and radish are also used in these Dhoklas. You can even add fresh green peas in it.
In some households, people skip these veggies and just make the Dhokla with 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 I have done in this recipe.
Other Ingredients – To make these Rajasthani Makki Dhoklas, you will need more ingredients to flavor them such as red chilli powder, salt, ajwain, fennel seeds, lemon juice, hing, crushed coriander seeds, ginger, garlic, baking soda, and vegetable oil.
Step by Step Recipe
Mix all the ingredients in a bowl.
Add lukewarm water and knead to make a soft dough.
Divide the dough into 6 equal parts. Make the dough into balls and flatten them a bit. Make a hole in the center of the dough.
Heat an 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.
Frequently Asked Questions
You can cut the Dhoklas in small pieces and temper them with mustard seeds, hing, finely chopped onions, red chilli powder, and curry leaves. Add lots of finely chopped coriander and give it a mix.
This is the best way to use up leftover Dhoklas and serve it for your evening snacks.
I would recommend you to make it fresh and enjoy with lot of ghee, Dal or Kadhi. They cannot be stored.
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.
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Makki ka Dhokla Recipe
- 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
- 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.