MAKKI KA DHOKLA

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Add makki ka atta, red chili powder, salt, carom seeds, fennel seeds, lime juice, asafoetida, coriander seeds, green chilies, garlic, ginger, baking soda, oil, radish greens, spinach, radish, yogurt

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Mix using your fingers until the mixture is crumbly.

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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.

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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.

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Heat an idli pan with water. Arrange the dhokla on idli steamer.

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Steam for 20-25 minutes on high heat. You can use any steamer to steam the dhokla.

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Transfer the dhokla to the serving plate. Drizzle sesame oil or ghee over the hot dhokla and serve hot with dal or chutney.

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RAJASTHANI MAKKI KA DHOKLA are ready to serve!

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MAKKI KA DHOKLA

By Whiskaffair

Add makki ka atta, red chili powder, salt, carom seeds, fennel seeds, lime juice, asafoetida, coriander seeds, green chilies, garlic, ginger, baking soda, oil, radish greens, spinach, radish, yogurt

STEP 1

Mix using your fingers until the mixture is crumbly.

STEP 2

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.

STEP 3

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.

STEP 4

Heat an idli pan with water. Arrange the dhokla on idli steamer.

STEP 5

Steam for 20-25 minutes on high heat. You can use any steamer to steam the dhokla.

STEP 6

Transfer the dhokla to the serving plate. Drizzle sesame oil or ghee over the hot dhokla and serve hot with dal or chutney.

STEP 7

RAJASTHANI MAKKI KA DHOKLA are ready to serve!

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