Rajasthani Makki Dhokla Recipe
An Authentic Cornmeal Delicacy from Rajasthan
Rajasthani Makki Dhokla, also known as Corn Meal Dhokla, is a flavorful and nutritious snack that hails from the vibrant kitchens of Rajasthan. Unlike the traditional steamed dhoklas, these golden delights are shaped like South Indian vadas, making them both visually appealing and irresistibly tasty. Whether you shape them traditionally in rectangles or opt for this unique ring form, the taste remains equally delicious. Perfect for tea-time gatherings or as a light snack, this dish can also be enjoyed with a side of hung curd and Panchmel dal. It’s a healthy and filling snack, making it an excellent option for those with diabetes or individuals following a weight-loss regimen.
Ingredients for Rajasthani Makki Dhokla
| Ingredient | Quantity |
|---|---|
| Corn Meal (Makki Ka Atta) | 2 cups |
| Peanut Oil | 1 tablespoon |
| Sesame Seeds (Til Seeds) | 1 teaspoon |
| Papad Khar | 1/2 teaspoon |
| Salt | To taste |
| Red Chilli Powder | 1 teaspoon |
| Cloves (Laung), Crushed | 2 cloves |
| Whole Black Peppercorns, Crushed | 2 whole |
| Fresh Coriander (Dhania) Leaves | 2 tablespoons, chopped |
| Fresh Methi (Fenugreek) Leaves | 2 tablespoons, chopped |
| Green Peas (Matar) | 2 tablespoons (optional) |
| Yellow Moong Dal (Split) | 2 tablespoons |
| Lukewarm Water | 1/2 cup |
Preparation Time
10 minutes
Cooking Time
25 minutes
Instructions for Rajasthani Makki Dhokla
-
Soak the Papad Khar:
Start by soaking the papad khar in warm water and set it aside for later use. -
Prepare the Dry Mix:
In a large mixing bowl, combine the corn meal (makki ka atta), sesame seeds, salt, red chili powder, crushed cloves, and black peppercorns. Add the fresh chopped coriander leaves, fenugreek leaves (methi), and green peas (if using). Mix everything thoroughly to create a dry, crumbly mixture. -
Add Oil and Water:
Drizzle in the peanut oil and the soaked papad khar water into the dry mixture. Knead the mixture into a soft, pliable dough. To avoid the dough sticking to your hands, apply a little oil to your palms while kneading. -
Shape the Dhoklas:
Take small portions of the dough and roll them into balls. Flatten each ball slightly to form a disk. Using your index finger, gently create a hole in the center of each disk, transforming them into rings. This gives the dhoklas a distinctive appearance, similar to South Indian vadas. -
Steam the Dhoklas:
Grease the steaming plate or tray with oil. Set up your steamer or dhokla/idli maker and bring the water to a boil. Place the shaped dhokla rings onto the greased plate, making sure they are not overcrowded. Steam the dhoklas for 20-25 minutes, or until a toothpick inserted into the center of a dhokla comes out clean. -
Serve and Enjoy:
Once the dhoklas are steamed to perfection, remove them from the steamer and let them cool slightly. Serve them with a side of hung curd (strained yogurt) and Panchmel dal for a complete and satisfying snack.
Nutritional Information
This recipe provides a hearty, flavorful snack that is ideal for those looking for a healthy treat. The corn meal offers a great source of fiber and energy, while the combination of fenugreek leaves and yellow moong dal adds additional nutritional value. The peanut oil provides healthy fats, and the spices and herbs bring the dish to life with rich flavors and aromas.
Pro Tip: You can make these dhoklas in advance and store them in the refrigerator for up to 2 days. Simply reheat them in the steamer before serving for a fresh, steaming snack.
Enjoy this delectable and nutritious Rajasthani Makki Dhokla, perfect for any occasion, from casual tea time to a festive gathering!
