Makki ke dhokle, Rajasthani Cuisine

One more recipe from my grandmother’s kitchen: Makki ke dhokle. Nothing can beat the taste of authentic food made by her. I don’t remember the time when I went to see her and she didn’t cooked my favourite makki ke dhokle. So this time I had decided to include it in my blog and got an opportunity to click while she makes this recipe. 

As the name says, it is made with maize flour or Makai ka atta. Makki ke dhokle is a popular recipe in Rajasthan and Malwa region of Madhya Pradesh.

All of us are very familiar with Besan ka dhokla or suji ka dhokla. They both look very similar except the main ingredient. They are steamed spongy cubes with seasoning on top relished with chutney. But have you heard about makki ka dhokla? Makki ke dhokle doesn’t look similar to the well-known besan dhokla, but I am sure you would love it.

It is a complete meal in itself, rich in proteins, carbohydrates and vitamins. Makki ke dhokle is served with boora shakkar or rajasthani panchratna dal or arhar dal.

Step by step makki ke dhokle recipe:

1. Sieve 3 cups maize flour/ makke ka atta. Add salt, red chili powder, papad khar and baking soda.
   
2. Now rinse the moong dal 2-3 times and add it to the flour.Mix well.
   
3. Take whole coriander seeds/sabut dhaniya and roughly crush them with the help of rolling pin.
   
4. Add them to the flour as well.
   
5. Make a stiff dough using water. Add little water at a time. Boil water in a steamer to steam dhoklas. 
   
6. Knead the dough until smooth.
   
7. Apply oil on your palms and roll out a small portion of dough between your palms flatten it and put a hole in the center. Arrange it in a steaming tray or idli tray until all dough is done this way.
   
8. By now the water in the steamer would be ready. Put the flattened dough balls over the sieve or in each section of a idli tray. Cover it and steam them for 10 minutes on high flame and then steam for another 25 minutes on medium flame.
   
9. To check if the dhoklas are done; dip in a knife in one of the dhoklas and see if it comes out clean. Remove the dhokla from the steamer.
   
10. Heat 2-3 tbsp. of oil, once it is hot add mustard seeds to it and immediately turn of the heat. Let it splutter. Pour this tempering over the steaming hot dhoklas and serve.
    Yumm!!

Makki ke dhokle recipe below:

Makki ke dhokle Prep time Cook time Total 15 min  45 min  1 hr Popular Rajasthani recipe of puffed maize dough dumplings (baati) served with dal or sugar. AUTHOR: Monali RECIPE TYPE: Main CUISINE: Indian, Rajasthani SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) For dhokla 3 cups makke ka atta 1 tsp red chili powder ½ tsp salt ½ tsp papad khaar ½ tsp baking soda 2 tbsp. yellow moong dal 1 tbsp. whole coriander seeds/ sabut dhaniya Water for kneading the dough For tempering 2-3 tbsp. Oil 1 tsp mustard seeds DIRECTION Sieve maize flour/ makke ka atta. Add salt, red chili powder, papad khar and baking soda. Mix well Now rinse the moong dal 2-3 times and add it to the flour. Take whole coriander seeds/dhaniya and roughly crush them with the help of rolling pin. Add them to the flour as well. Boil water in a large vessel cover the boiling water with a sieve or perforated metal lid; or you can use a steamer or an idli cooker as well. Make a stiff dough using water. Add little water at a time. Knead the dough until smooth. Apply oil on your palms and roll out a small portion of dough between your palms flatten it and put a hole in the center. Keep it aside until all dough is done this way. By now the water in the steamer would be ready. Put the flattened dough balls over the sieve or in each section of a idli tray. Cover it and steam them for 10 minutes on high flame and then steam for another 25 minutes on medium flame. To check if the dhoklas are done; dip in a knife in one of the dhoklas and see if it comes out clean. Remove the dhokla from the steamer. Heat 2-3 tbsp. of oil, once it is hot add mustard seeds to it and immediately turn of the heat. let it splutter.  Pour this tempering over the steaming hot dhoklas.  SERVING SUGGESTION Serve steaming hot dhoklas with dal or chhas or raita or it taste good with just boora sugar or sugar.