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Rajasthani Makki ka Dhokla is a famous Rajasthani dish made using fresh fenugreek leaves and makki ka atta (SWEET CORN FLOUR). This is quite popular during winter months because of its hearty warming nature. It's simple and combined with panchmel dal, serves as a perfect meal.
What is Makki ka Dhokla?
These are traditional Rajasthani steam cakes which are made of makki ka aata (sweet corn flour), fresh fenugreek leaves, and fragrant whole spices.
They are served alongside dal, kadhi, garlic chutney /green chutney, and lots of ghee. They are so versatile that you can temper them with ghee , and a few fragrant herbs and serve as an appetizer.
I love how comforting and warming this dish is in the cold winter months and the great thing about this is that it doesn't need tons of ingredients.
Ingredients Needed,
Makki ka Aata(Sweet Corn Flour)-This is Indian style makki ka aata sold in Indian stores or all over india for makki ki roti .I don't think tortilla flour will work that's why best is to buy this flour from Indian grocery stores.
Fresh Fenugreek Leaves- A distinct fresh rustic taste from methi leaves.
Fresh Cilantro leaves-- Fresh aromatic herbs to give perfect flavor.
Green Garlic -You can find this easily in the winter season. Even our Indian grocery store carries them in the winter.
Ginger, garlic, and green chili - The perfect aromatics combo for making any dish delicious.
Turmeric Powder, red chili powder, and salt.
Baking Soda, Yogurt, and warm water for making the dough. I have used ENO /fruit salt for making this. A little bit of neutral oil or ghee for making the dough.
Carrom, cumin seeds, and coriander seeds for that amazing deep flavor.
How to cook,
Take makki ka aata, cumin seeds, coriander seeds, carrom seeds, freshly chopped fenugreek leaves, cilantro leaves, turmeric powder, red chili powder ginger, garlic, and green chili grounded /minced, salt, and eno. Combine everything to mix them perfectly.
Make a soft and supple dough using warm water and yogurt. Make a smooth dough ball. Cover and keep it aside for 15 minutes.
Make small round dough balls and with the help of your finger make a dent in the ball. Steam the dough balls/dhokla for 25 to 30 minutes. Remove from the steaming pot, dip in some hot ghee, and serve with dal or kadhi along with any chutney.
Serving Suggestion,
Usually, it is served with Methi Kadhi or Panchmel Rajasthani Dal . However, you can serve this with chutney and yogurt.
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Ingredients
Method
- Take a big mixing bowl. Add all the ingredients to the bowl except water and yogurt.
- Mix everything using your fingers,till the mixture looks nice and crumbly.
- Add yogurt at this point and mix it nicely . You can see if you can bind the dough between your palms.
- Add warm water ,little by little to form a soft and supple dough.You wont need much water.
- Cover the dough with a wet cloth or plate for 10 minutes.Dough needs some resting time.
- Make small dough balls of equal size.Flatten them and make a small indent/hole in the center.
- Steam water in the Idly maker or you can try bamboo steamer as well.
- Arrange Makki ka dhokla in the steamer.
- Cover them with a lid and steam them for 20-25 minutes on high steam.
- Remove from the steamer .Drizzle some warm ghee on them and serve with dal or kadhi.
- Enjoy.
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