Rajasthani Makki ka Dhokla

Makki Ka Dhokla is a delicious Rajasthani dish made using Makki Ka Atta (Maize Flour). It is a winter delicacy and is enjoyed as a main course with kadhi or as a snack.

Here are some more Rajasthani recipes that you may like – Bajre Ki Raab, Bajre Ki Khichdi, or Haldi Ki Sabji.

Jump to:

• About Makki ka Dhokla
• Ingredients
• How To Make Makki Ka Dhokla
• Frequently Asked Questions
• Serving Suggestions
• You Might Also Like
• Recipe Card

About Makki ka Dhokla

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. 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 give a tadka with mustard seeds, curry leaves, whole red chili, and asafetida.

Ingredients

Maize Flour (Makki Ka Atta) – The base of these steamed dhoklas are made using makki ka atta (maiza 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 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 in its place. It works perfectly fine.

Seeds – To add a nice texture and further enhance the flavor, add ajwain (carom seeds), saunf (fennel seeds), and crushed dhaniya seeds (coriander seeds).

Other Ingredients – You will also need red chili powder, salt, lime juice, asafetida (hing), fresh ginger, garlic, green chilies, plain yogurt (dahi, curd), and vegetable oil.

How To Make Makki Ka Dhokla

Add

• 250 g (2 cups) 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 vegetable oil
• ¼ cup finely chopped radish greens
• ¼ cup finely chopped spinach
• 2 tablespoon finely chopped radish
• ¼ cup plain yogurt

to a large bowl.

Mix 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.

Drizzle sesame oil or ghee over the hot dhokla and serve hot with dal or chutney.

Frequently Asked Questions

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.

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Recipe Card