Makai Dhokla is a Rajasthani steamed snack which is soft in texture and savoury in taste. It is a popular winter delicacy which belongs to the Rajasthani cuisine, but it is popular in other parts of northern India too.
The recipe to make makai dhokla is very easy. I have combined a few colourful fresh vegetables and simple spices in making this snack, which gives a healthy twist to the dish and enhances the taste as well as increases the nutritive value of the dhokla.
Papad khar (alkaline salt). which is also called sajja khar, is one of the most essential ingredients in this dish. If you don’t have papad khar, increase the quantity of soda bicarbonate.
Ingredients for 8 dhoklas
- Makai ka aata (maize flour) – 2 tea cup
- Refined oil – 1 tbsp
- Papad khar – ¼ tsp
- Soda bicarbonate – ¼ tsp
- Kali mirch (crushed black pepper) – 5 to 7
- Laung (crushed cloves) – 2 to 3
- Hing (asafoetida) – ⅛ tsp
- Haldi (turmeric powder) – ¼ tsp
- Lal mirch (red chilli powder) – ¾ tsp
- Ginger and green chilli paste – ¼ tsp
- Finely chopped coriander leaves – 2 tbsp
- Finely chopped methi leaves – 2 tbsp
- Finely chopped beans – 2 tbsp
- Finely chopped Gazar (carrot) – 2 tbsp
- Crushed matar (peas) – 2 tbsp
- Lime juice – ½ tsp
- Curd – 2 tbsp
- Salt according to taste.
Ingredients for tempering-
- Desi ghee (clarified butter) – 2 tbsp
- Jeera (cumin seeds) – ½ tsp
- Til (sesame seeds) – ½ tsp
- Hing (asafoetida) – 1 pinch
- Soak papad khar in water.
- In a bowl, take makai ka atta, add 1 tbsp oil, all the spices, salt, vegetables, curd, lime juice, soda bicarbonate and papad khar. Combine everything together properly.
- Now knead the mixture into soft and smooth dough with lukewarm water.
- Divide the dough into eight equal portions.
- Shape it portion into balls and flatten them, and make a hole in the centre with your index finger.
- Add one glassful of water in idli cooker / regular cooker and heat it.
- Grease idli moulds and keep shaped makai dhokla in it and steam dhoklas for 15 to 20 minutes. (If steaming in regular cooker, remove the whistle) and keep the flame low.
- After 15 minutes, check dhoklas with a fork and if it comes out clean, makai dhoklas are ready. But if dough sticks to it then steam dhoklas for a few more minutes.
- Switch off the flame, remove idli moulds from the cooker and let them cool for 3 to 4 minutes.
- Transfer makai dhokla to the serving dish.
- Heat desi ghee in a tadka pan. Add jeera and til, when they sizzle, put hing and switch off the flame.
- Immediately drizzle tempering on makai dhokla.
Serving idea: Serve hot makai dhokla with your favourite accompaniment.
- Panchmel dal (mix dal) and chutney.
- Urad dal and chutney.
- Kadhi and chutney.
- Some relish it with bura.