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.
Just like other Rajasthani Recipes like Bajre Ki Raab, Bajre Ki Khichdi or Haldi Ki Sabji, this dish is also very unique.
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About This Recipe
Makki ka Dhokla 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.
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 it a tadka with mustard seeds, curry leaves, whole red chili, 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 with 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.
Ingredients
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.
You can easily find Makki Ka Aata these days in local grocery stores, or you can even order it from online grocery stores such as Amazon, etc.
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 to 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.
Seeds – To add a nice texture and further enhance the flavor we will add in ajwain, fennel seeds, and crushed coriander seeds.
Other Ingredients – To make these Rajasthani Makki Dhoklas, you will need more ingredients to flavor them such as red chili powder, salt, lemon juice, hing, ginger, garlic, and vegetable oil.
These ingredients combined makes these Makki Dhoklas even more delicious.
How to make Makki Ka Dhokla?
Add all the ingredients that are 250 g (2 cups) makki ka atta (maize flour), 1 teaspoon red chili powder, salt to taste, 1 teaspoon carom seeds (ajwain), 1 teaspoon fennel seeds (saunf), 1 tablespoon lime juice, ¼ teaspoon asafoetida (hing), 2 teaspoon crushed coriander seeds, 2 teaspoon chopped green chili, 1 teaspoon minced garlic, 1 teaspoon grated ginger, ½ teaspoon baking soda, 2 tbsp vegetable oil, ¼ cup finely chopped radish greens (mooli ke patte), ¼ cup finely chopped in a large bowl.
Mix everything well together until crumbly.
Add lukewarm water and knead to make a soft dough. Add water little by little. The amount of water will depend on the quality of the maize flour.
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 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
You can cut the Dhoklas in small pieces and temper them with mustard seeds, hing, finely chopped onions, red chili 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 a lot of ghee, Dal or Kadhi. They cannot be stored.
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
Makki ka Dhokla Recipe
Equipment
- Steamer
Ingredients
- 250 grams maize flour (makki ka atta)
- 1 teaspoon red chili powder
- salt to taste
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon fennel seeds (saunf)
- 1 tablespoon lime juice
- ¼ teaspoon asafoetida (hing)
- 2 teaspoon crushed coriander seeds
- 2 teaspoon chopped green chili
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ½ teaspoon baking soda
- 2 tablespoon vegetable oil
- ¼ cup finely chopped radish greens (mooli ke patte)
- ¼ cup finely chopped spinach (palak)
- 2 tablespoon finely chopped radish (mooli)
- ¼ cup plain yogurt
Instructions
- Add all the ingredients to a large bowl.
- Mix everything well together until crumbly.
- Add lukewarm water and knead to make a soft dough. Add water little by little. The amount of water will depend on the quality of the maize flour.
- 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 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.
Did you make this recipe? Let me know!