Makki Ka Dhokla or Maize flour Dhokla is a soft & savory steamed cake traditionally associated with the Indian state of Rajasthan. It is made from a dough of Maize Flour (Makki Ka Atta) and crushed green peas and is quite wholesome.
Makki ka Dhokla can be eaten with Green Chutney and usually in Rajasthan it is eaten with urad dal. It can be taken as a main course or as a side dish.
This dhokla is a healthy food on account of high protein, calcium and mineral content of Maize. It is also lower in fat content since the dhokla is mainly cooked by steaming.
In this recipe the dhokla has been cooked in boiling water and then shallow fried. You can also cook them completely by steaming.
To make Makki Ka Dhokla at home follow the detailed step by step recipe with photos posted below.
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Makki Ka Dhokla Recipe | Steamed Savory Corn Cake
Ingredients For Makki Ka Dhokla Recipe | Steamed Savory Corn Cake
For the Dhokla
- 2 Cups Maize Flour (Makki Ka Atta)
- 1 Cup Peas (Matar), crushed
- 2 Green Chillies (Hari Mirch), finely chopped
- 1/2 Inch Ginger, grated
- 1/2 Cup Coriander leaves (Hara Dhania)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Red Chilli Powder (Lal Mirch)
- 1 Teaspoon Fennel Seeds (Saunf)
- 1 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Coriander Powder (Dhania Powder)
- 1.5 Teaspoons Salt, or according to taste
- 1/2 Teaspoon Baking Soda
- 1.5 Cups Water
For the Tempering
- 1 Teaspoon Black Mustard Seeds (Rai)
- 2 Green Chillies (Hari Mirch)
- 1 Teaspoon Cumin Seeds (Jeera)
- 10-12 Curry Leaves (Kadi Patta)
- 3 Tablespoon Oil
Step By Step Instructions for Makki Ka Dhokla Recipe | Steamed Savory Corn Cake
- Take maize flour (makki ka atta) in a bowl and mix salt, red chilli powder, cumin seeds (jeera), fennel seeds (saunf), turmeric powder (haldi) and coriander powder in it.1 Teaspoon Cumin Seeds (Jeera), 1 Teaspoon Red Chilli Powder (Lal Mirch), 1 Teaspoon Fennel Seeds (Saunf), 1 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhania Powder), 1.5 Teaspoons Salt, or according to taste, 2 Cups Maize Flour (Makki Ka Atta)
- Now add crushed peas, finely chopped green chillies, grated ginger, baking soda and coriander leaves to the flour mixture.1 Cup Peas (Matar), crushed, 2 Green Chillies (Hari Mirch), finely chopped, 1/2 Cup Coriander leaves (Hara Dhania), 1/2 Teaspoon Baking Soda, 1/2 Inch Ginger, grated
- Now make a soft dough by adding water gradually in it and kneading. It should be of the same consistency as the dough for roti.1.5 Cups Water
- Divide the dough into small portions and press them lightly by hand to make them round. Flatten the dough balls as shown below and make a small hole in the middle of these round dough balls or Dhoklas.
- Next boil water in a deep pan. Gently drop the dhoklas in the water and boil them for 4-5 minutes on high flame.
- The dhoklas on getting cooked will float to the top. Transfer these dhoklas in a plate and allow them to cool.
- Heat 2 tablespoons of oil in a pan. Put black mustard seeds (rai) in it till they begin to crackle.1 Teaspoon Black Mustard Seeds (Rai)
- Now add cumin seeds (jeera), green chillies (hari mirch ) and curry leaves. Put dhokla in the oil and saute it on a low flame, turning it 3-4 times to ensure even cooking. An alternate way of making makki ka dhokla is by steaming. Heat water in a steamer and keep the dhoklas in the tray after keeping some gap in between. Put on the lid of the steamer and steam for 15 minutes.2 Green Chillies (Hari Mirch), 1 Teaspoon Cumin Seeds (Jeera), 10-12 Curry Leaves (Kadi Patta)
- The Makki Dhoklas are now ready. Take them out and serve them hot with green chutney or urad dal.
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