Makki ka Dhokla or Steamed Maize Flour Cakes are a savory Dhokla recipe made from maize flour or Makki ka Atta. This is a Rajasthani specialty that is eaten in winters. My mom recently fed me these and I was instantly hooked to them, they are so soft tasty, and delightful and I often make them now. You can serve them with Urad Chana Dal or Kadhi and coriander chutney.
This Makki ka dhokla is similar to Dal Baatis since these are also flour cakes, but these are steamed and Baatis are baked. But there is another dish called Bhaple, which are made in Madhya Pradesh where flour cakes are steamed and then baked and they seem slightly similar. However, there are a lot of ingredients that go into the dough of Makki ka Dhokla so this tastes unique and incredible. Listing some of the variations you can try.
- Makki ka Atta/Corn Dough : Traditionally Makki ka Dhokla is made with coarsely ground flour which can be found in atta chakkis. They taste the best with this flour. However, you can try this with the easily found fine Makki flour too but you will feel the difference in taexture and taste.
- Vegetables: Since this is made in winters, peas taste amazing in it. You could also add grated radish, turnips, etc. In green leafy vegetables, I have added Methi/Fenugreek Leaves and Dhaniya/Coriander leaves but you can also add spinach leaves, etc.
- Rising Agent: I have used baking soda in the mixture but traditionally Papar Khar (it is a type of crystalline product used to give crispiness and longevity to Papad) is added to the dough.
- Cooking Method: I have cooked the Dhoklas by keeping layers of banana leaves since they add a wonderful light flavor to the Dhoklas. However, you can omit this if you don’t have fresh banana leaves handy. Additionally, you can easily make this in an idli steamer or even your regular pressure cooker.
- Final Tempering: The Dhoklas taste best when they are crumbled into small pieces and then tempered in desi Ghee with a little asafetida and mustard seeds. You can additionally add dey red chillies, curry leaves, etc. as well.
- Kadhi/Dal: Makki ka Dhokla tastes wonderful with Urad-Chana daal or Kadhi. You can try with either or both.
PREPARATION TIME: 10 minutes
COOKING TIME: 25 minutes
DIFFICULTY SCALE: High
For the Dough –
- Makki ka Atta / Corn Flour – 1 cup
- Peas – ¼ cup
- Methi Leaves – ¼ cup, finely chopped
- Coriander Leaves – a handful, finely chopped
- Green chilli – 2, finely chopped
- Chana Dal/Split Chickpea Lentil – 1 tablespoon
- Papad Khar/Baking Soda – ½ teaspoon
- Ajwaein/Carom seeds – 1 teaspoon
- Saunf/Fennel Seeds – 1 teaspoon
- Sabut Dhaniya/Coriander seeds – 1 tablespoon
- Til/Sesame Seeds – 1 teaspoon
- Garam Masala – ¼ teaspoon
- Red Chilli Powder – ½ teaspoon
- Lemon juice – 2 tablespoons
- Ghee/oil – 2 tablespoons, optional
- Salt – to taste
- Warm Water – ½ cup, or as needed
- Banana Leaves – 1 long, optional
For the Tempering –
- Ghee – 2-3 tablespoons
- Asafetida – ¼ teaspoon
- Mustard seeds – ½ teaspoon
For the Dough –
- Finely dice the methi and dhaniya leaves. Add them to the a big mixing bowl.
- Add all the ingredients listed above for the dough except for oil and water and mix well.
3. Now add oil to the dry ingredients and mix it well with the your hands.
4. Start adding water little by little and make a smooth and soft dough. Don’t make a thin runny dough.
5. Make small Dhokla with a nice piece of dough and make a small whole in the center.
6. Now take a steamer and add water to it. Cover the lid and create enough steam to it.
7. Clean a banana leaf and place small piece of it on the idli mould. Place on mini Dhokla on each holder so that there will be 4 Dhoklas on one plate and so on.
8. Place the Dhoklas in the steamer and place on high heat for 5 minutes. Then let them cook on lowest heat for another 20 minutes. If you are making them in a pressure cooker, then place the Dhoklas in and keep in high heat until you hear pressure building and a whistle about to release. Then lower the heat and keep for another 20 minutes.
9. Remember to open the steamer/pressue cooker as soon as the steam releases. Otherwise the banana leaves will make them dark in color.
For the Tempering –
- If you are okay to crumb the Dhoklas, then make a crumb of it once it cools down enough to handle. You can make it as fine as you like.
- Add ghee into a wok and allow it to get hot and melt.
- Add mustard seeds and asafetida to it and next add the Dhokla crumble to it. Mix well.