Makki ke Dhokla
Makki (corn flour) is a versatile ingredient that is used in many cuisines throughout cultures. Makki ke dhokla, a traditional Rajasthani delicacy, are the ultimate Sunday morning meal on a cold winter day. I grew up eating these dhokla many winter weekends. The best way I know to eat these dhokla is with moong dal, cilantro chutney, and mound of sugar. As weird as this sounds, trust me the sugar makes ALL the difference. Eating them fresh out the steamer with a healthy drizzle of ghee is the only way I know to eat these dhokla. The perfect bite is a piece of dhokla pressed into the sugar mound, lightly touching the surface of the cilantro chutney, and then finally dipping all of that in the dal. Many people (my parents) eat the dhokla by mixing everything together in a plate and mashing the dhokla in it. This will also make the perfect bite as everything blends in together into one cohesive bite.
Makki ke dhokla, literally translates to steamed corn donuts, are stuffed with peas and blend of spices. The savory donuts are light and delicious! They can be stuffed with any vegetables or even leftover sabzi. The coriander seeds and fennel seeds are the two must add spies that will enhance the flavor of the dhoklas. The perfectly tender dhoklas are best eaten warm with drizzle of ghee.
All the spices used in this recipe are masaldani staples. This makki ke dhokla is super easy to make. Great to enjoy for a Sunday morning lunch and changing up your weekly meal routine. The recipe is completely vegetarian and vegan friendly!
Makki ke Dhokla dough
Dhokla ready to steam
Makki ke Dhokla
Serving Size: 4 people | Prep Time: 7-10 mins. | Cook Time: 25-30 mins.
Ingredients:
2 cups corn flour
1/2 cup peas
1 green chili
Big pinch salt
1/2 tsp. haldi (turmeric)
1/2 tbsp. lal mirchi (red chili powder)
Pinch jeera (cumin seeds)
Pinch sabooth dhaniya (coriander seeds)
Pinch saunf (fennel seeds)
1 tbsp. oil
1 tsp. meetha soda (or Baking soda)
1/2 cup water, more if needed
Equipment:
Steamer
Preparation:
Start Steam, to get it ready for steaming
Wash and finely chop green chili
Mix all ingredients in a bowl and combine so spices are well mixed with peas and corn flour. The dough should have a loose consistency. Let dough sit for 5 minutes
Make small donuts (dhoklas) from the dough using about 1/3 cup dough for each. Center hole is small, just a finger thick.
Once the steamer is ready, place the dhokla in the steamer for 20-25 minutes.
Placing dhoklas on top of each other is ok, don’t don’t overcrowd. Cook in 2 batches if necessary
Check if dhokla is cooked, the skin becomes glossy and soft to touch. If not cook for 3-5 minutes longer
Serve:
Serve hot with a drizzle of ghee and a side of dal, cilantro chutney, a little bit of sugar
