Rajasthani Chawle Wale Dhokle Recipe

This healthy and delicious dish made of maize flour is widely eaten in Rajasthan during winters.

Pooja Thakur
13 ratings.
Rajasthani Chawle Wale Dhokle Recipe

Maize Flour is widely eaten in Rajasthan during winters. One of the popular dish which is made out of Maize flour is Rajasthani Chawle Wale Dhokle. Usually made in Marwar side of Rajasthan, you can use different lentils as a base to make this steamed dumplings. 

Serve Rajasthani Chawle Wale Dhokle on its own with Kachumber Salad and a dollop of ghee on top.

If you like this recipe, you can also try other Rajasthani recipes such as

  1. Rajasthani Khooba Roti Recipe
  2. Rajasthani Sev Tamatar Ki Sabzi Recipe
  3. Rajasthani Dal Muthiya Recipe

Cuisine: Rajasthani
Course: Dinner
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

6 Servings

Ingredients

  • 15 cloves Garlic
  • 6 Green Chillies
  • 6 sprig Coriander leaves (Dhania) , finely chopped
  • 2 cups Maize flour
  • 1 teaspoon Baking soda
  • Salt , as required
  • Water , as required
  • 1/2 cup Black Eyed Beans (Lobia)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Coriander Powder

Directions for Rajasthani Chawle Wale Dhokle Recipe

  1. To begin making the Rajasthani Chawle Wale Dhokle recipe, Add the black eyed beans in 3 cups water in a pressure cooker. Now add turmeric powder, coriander powder and the required salt. Let it cook for about 5 minutes. 

  2. Meanwhile we will make the dhoklas, firstly crush garlic, coriander and green chillies in mortal pestle. 

  3. Next, add baking soda, half of the garlic, coriander and green chilli mixture, required salt and maize flour in a mixing bowl.

  4. Remaining green chilli, garlic and coriander mixture in the cooker.

  5. Knead the dough properly with the required water. Make small Dhokla out of it just like we make the south indian wadas.

  6. Now put the uncooked dhokla in the boiling water in the cooker. 

  7. Don’t close the lid of the cooker. Just cover it and let it cooker for 40 to 45 minutes on low flame. 

  8. Once it is done, switch off the stove and garnish it with coriander leaves. 

  9. Serve Rajasthani Chawle Wale Dhokle on its own with Kachumber Salad and a dollop of ghee on top.

Pooja Thakur

View Pooja Thakur's Recipes

Pooja Thakur on the web

Last Modified On Monday, 06 March 2017 11:56

Email Subscribe

     
Go To Top