Rajasthani Makki Ke Dhokle Recipe
Corn meal steamed dhoklas which can be served as a snack or for light dinners along with dal or kadhi.
Quintessential snack recipe that comes from Rajasthani cuisine. Makki ka dhokla or corn meal dhokla is one of the most loved delicacy of Rajasthan. I have shaped these dhoklas like South Indian Vadas to add an oomph. You can shape them in traditional rectangular form as well. Dhokla is a healthy snack option for diabetics and ideal recipe for those who are under a weight loss regime. Serve Rajasthani Makki ke Dhokle Recipe with hung curd and Panchmel dal during tea time.
If you like this recipe, here are few more dhokla variants that are must try
Note:
The papad khar is an essential and vital ingredient in makki ka dhokla, but if you don't have it, then you can replace it by 1/2 - 1 tsp baking soda.
The Makki ka Dhokla is served as a whole, but if you wish you can cut into pieces and also give a tadka to it with some mustard seeds, curry leaves, whole red chili and asafoetida.
10 M
25 M
35 M
4 Servings
Ingredients
- 2 cups Corn meal
- 1 tablespoon Peanut oil
- 1 teaspoon Sesame seeds (Til seeds)
- 1/2 teaspoon Papad khar
- Salt , to taste
- 1 teaspoon Red chilli powder
- 2 Cloves (Laung) , crushed
- 2 Whole Black Peppercorns , crushed
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 2 tablespoons Methi Leaves (Fenugreek Leaves) , chopped
- 2 tablespoons Green peas (Matar) , (optional)
- 2 tablespoons Yellow Moong Dal (Split)
- 1/2 cup Lukewarm Water
How to make Rajasthani Makki Ke Dhokle Recipe
To prepare Rajasthani Makki ke Dhokle Recipe, soak papad khar in warm water and keep aside.
Mix makki ka atta with all the mentioned spices, sesame seeds coriander, fenugreek leaves, peas and season with salt to make a dry crumble mix.
Add groundnut oil to the dry mix and soaked papad khar water. Knead to make a soft dough.
Use oil to grease hands while kneading to avoid dough sticking to the palm.
Pinch a ball and flatten to make a disk. Pierce your index finger in the center to make a hole.
Shape the dhoklas into a ring.
Heat water in a steamer or dhokla/idli maker and grease the plate.
Place the dhokla rings on the plate and steam for 20-25 mins or till the tooth pick inserted comes out clean.
Serve Rajasthani Makki ke Dhokle Recipe with hung curd and Panchmel dal.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
