1

To prepare Rajasthani Makki ke Dhokle Recipe, soak papad khar in warm water and keep aside.

2

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.

3

Add groundnut oil to the dry mix and soaked papad khar water. Knead to make a soft dough.

4

Use oil to grease hands while kneading to avoid dough sticking to the palm.

5

Pinch a ball and flatten to make a disk. Pierce your index finger in the center to make a hole.

6

Shape the dhoklas into a ring.

7

Heat water in a steamer or dhokla/idli maker and grease the plate.

8

Place the dhokla rings on the plate and steam for 20-25 mins or till the tooth pick inserted comes out clean.

9

Serve Rajasthani Makki ke Dhokle Recipe with hung curd and Panchmel dal.

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.