Makki or makai dhokla Recipe

Cooking Directions

• STEP 1.In a bowl, mix together makki ka atta (cornmeal), yogurt, ginger-green chili paste, salt, and water to make a smooth batter.
• STEP 2.Cover the bowl and let the batter ferment for 6-8 hours or overnight.
• STEP 3.Grease a steamer plate or thali with oil and pour the fermented batter into it.
• STEP 4.Steam the batter for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
• STEP 5.Once done, remove from the steamer and let it cool for a few minutes.
• STEP 6.Cut the dhokla into square or diamond-shaped pieces.
• STEP 7.For tempering, heat oil in a small pan and add mustard seeds, curry leaves, and green chilies. Let them splutter.
• STEP 8.Pour the tempering over the dhokla pieces and garnish with chopped coriander leaves.
• STEP 9.Serve the Makki Dhokla with green chutney or yogurt.
• STEP 10.Store any leftover dhokla in an airtight container in the refrigerator for up to 2-3 days.

Cooking Tips

• Make sure the batter is smooth and free of lumps for a soft and fluffy dhokla.
• The fermentation time may vary depending on the temperature. It is best to ferment the batter overnight for the best results.
• You can adjust the spiciness of the dhokla by adding more or less green chilies.
• For a healthier version, you can add grated vegetables like carrots or spinach to the batter.
• To reheat the dhokla, steam it for a few minutes or microwave it for a short duration.

Storage and Serving

• Makki Dhokla is best served fresh and warm.
• You can serve it as a snack or as a breakfast dish.
• It pairs well with green chutney, tamarind chutney, or yogurt.
• Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Before serving leftover dhokla, steam it for a few minutes to make it soft and warm.