Rajasthani makki ka dhokla and kadhi

Rajasthani makki ka dhokla and kadhi Recipe

Rajasthani makki ka dhokla and kadhi Recipe

Pinky Jain

Pinky Jain

Makki ka Dhokla is a delicious Rajasthani dish made using Makki Ka Atta (Maize Flour). It is a winter delicacy and is en ... Read More

Cooking Time

Cooking Time

50 mins

Meal Type

Meal Type

Main Course

Difficulty

Recipe region

Rajasthan

Ingredients For Rajasthani makki ka dhokla and kadhi Recipe

  • 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

How to make Rajasthani makki ka dhokla and kadhi Recipe?

  1. 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...
  2. 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.
  3. 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.
  4. Heat water in a steamer or dhokla maker and grease the plate.
  5. Place the dhokla rings on the plate and steam for 25 minutes or till the tooth pick inserted comes out clean.
  6. Serve Rajasthani Makki ke Dhokle Recipe with buttermilk , besan kadhi or Panchmel dal.
  7. For kadhi..
  8. In a bowl mix curd, besan, salt and little water
  9. 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.
  10. 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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