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Rajasthani makki ka dhokla and kadhi By Pinky Jain
Winner - India’s 50 Best Viewers Edition
Makki ka Dhokla is a delicious Rajasthani dish made using Makki Ka Atta (Maize Flour). It is a winter delicacy and is enjoyed as a main course with besan kadhi ,buttermilk or daal.
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INGREDIENTS
- For dhokla..
- 2 cups Maize flour
- 1 tbsp Peanut or mustard oil
- 1 tbsp Sesame seeds
- 1/2 tbsp Papad khar
- To taste Salt
- 1 tsp Red Chilli powder
- 1/2 tsp Turmeric powder
- 2 tsp Coriander leaves chopped
- 2 tbsp fenugreek Leaves chopped
- 1/2 cup Lukewarm Water
- 1 1/2 cups curd
- 1/4 cup besan
- 1/2 tsp Jeera /cumin seeds
- 2cloves
- Few curry leaves
- Handful chopped coriander leaves
- 2green chillies
- Salt as required
- 1/4tsp asafoetida
PREPARATION
- Soak papad khar in warm water and keep aside. Mix makki ka atta with all the mentioned spices, sesame seeds, coriander, fenugreek leaves, and season with salt to make a dry crumble mix...
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- Add peanut oil to the dry mix and soaked papad khar water. Knead to make a soft dough. Use oil to grease hands while kneading to avoid dough sticking to the palm.
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- Pinch a ball and flatten to make a disk. Pierce your index finger in the center to make a hole.Shape the dhoklas into a ring.
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- Heat water in a steamer or dhokla maker and grease the plate.
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- Place the dhokla rings on the plate and steam for 25 minutes or till the tooth pick inserted comes out clean.
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- Serve Rajasthani Makki ke Dhokle Recipe with buttermilk , besan kadhi or Panchmel dal.
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- For kadhi..
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- In a bowl mix curd, besan, salt and little water.
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- In a pot add ghee, hing, rai, jeera, green chilli , cloves, curry leaves and red chilli powder. Slow the heat and Add the curd mixture.
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- Add more water if required. Cook on slow flame for 15-20 min and its ready. Add coriander for better taste.
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