Makki ka Dhokla Recipe
Makki Ka Dhokla is a delicious Rajasthani dish made using Makki Ka Atta (Maize Flour). It is a winter delicacy, enjoyed as a main course with kadhi or as a snack.
Servings: 3 people
Ingredients
- 9 ounce maize flour (makki ka atta) 250 g
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon fennel seeds (saunf)
- 1 tablespoon freshly squeezed lime juice
- ¼ teaspoon asafoetida (hing) skip for gluten-free recipe
- 2 teaspoons crushed coriander seeds (dhaniya seeds)
- 2 teaspoons chopped green chilies
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ½ teaspoon baking soda
- 2 tablespoons oil
- ¼ cup finely chopped radish greens (mooli ke patte)
- ¼ cup finely chopped spinach (palak)
- 2 tablespoons finely chopped radish (mooli)
- ¼ cup plain yogurt (dahi, curd)
Instructions
- Add all the ingredients to a large mixing bowl.
- Mix using your fingers 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.
- Transfer the dhokla to the serving plate.
- Drizzle sesame oil or ghee over the hot dhokla and serve hot with dal or chutney.
Video
Notes
You can easily double or triple the recipe.
Nutrition
Calories: 362kcal | Carbohydrates: 58g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 1001mg | Potassium: 70mg | Fiber: 9g | Sugar: 4g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 3mg
