Makki Ka Dhokla Recipe | Steamed Savory Corn Cake - VegeCravings (2024)

For the Dhokla

• 2 Cups Maize Flour (Makki Ka Atta)
• 1 Cup Green Peas (Matar) crushed
• 2 Green Chillies (Hari Mirch), finely chopped
• 1/2 Inch Ginger, grated
• 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
• 1 Teaspoon Cumin Seeds (Jeera)
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon Saunf (Fennel Seeds)
• 1 Teaspoon Turmeric Powder (Haldi)
• 1 Teaspoon Coriander Powder (Dhaniya Powder)
• 1.5 Teaspoons Salt, or according to taste
• 1/2 Teaspoon Baking Soda
• 1.5 Cups Water

For the Tempering

• 1 Teaspoon Rai (Black Mustard Seeds)
• 2 Green Chillies (Hari Mirch)
• 1 Teaspoon Cumin Seeds (Jeera)
• 10-12 Curry Leaves (Kadi Patta)
• 3 Tablespoon Cooking Oil

• 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, 1 Teaspoon Saunf (Fennel Seeds), 1 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhaniya 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 Green Peas (Matar), 2 Green Chillies (Hari Mirch), finely chopped, 1/2 Cup Coriander Leaves (Cilantro or Dhaniya), 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 Rai (Black Mustard Seeds)

  

• 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.