Rajasthani makki ka dhokla Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine maize flour, yogurt, ginger-green chili paste, turmeric powder, salt, and water to make a smooth batter.
• STEP 2.Let the batter rest for 15-20 minutes to ferment.
• STEP 3.Grease a steamer plate or thali with oil and pour the batter into it.
• STEP 4.Steam the dhokla 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.In a small pan, heat oil and add mustard seeds. Once they splutter, add curry leaves and green chilies. Pour this tempering over the dhokla pieces.
• STEP 8.Garnish with chopped coriander leaves and serve hot with green chutney or tamarind chutney.

Cooking Tips

• Make sure the batter is smooth and lump-free for a perfect texture.
• Fermenting the batter helps in making the dhokla soft and fluffy.
• You can adjust the spiciness by adding more or less green chilies.
• Serve the dhokla immediately after garnishing to maintain its freshness and texture.

Storage and Serving

• Rajasthani Makki ka Dhokla is best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the dhokla for a few minutes or microwave it until warm.
• Serve the reheated dhokla with chutney or yogurt for a delicious snack.