Makki or makai dhokla Recipe

Recipe By Slurrp

Makki Dhokla is a traditional Gujarati dish made from fermented cornmeal batter. It is a steamed savory cake that is soft, fluffy, and slightly tangy in taste. Makki Dhokla is a popular snack or breakfast option in Gujarat and is often served with chutney or yogurt. The fermentation process gives it a unique flavor and makes it easy to digest. It is a healthy and nutritious dish that can be enjoyed by people of all ages.

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Makki or makai dhokla

ingredients serve

Ingredients for Makki or makai dhokla Recipe

  • 1/4 cup Makki Ka Atta
  • 0.13 cup Yogurt
  • 1/4 teaspoon Ginger Green Chili Paste
  • As required Salt To Taste
  • As required Water As Required
  • as needed Oil For Greasing
  • 1/4 teaspoon Mustard Seeds
  • as required A Few Curry Leaves
  • 0.63 En Chilies, Slit
  • as required Chopped Coriander Leaves For Garnishing

Directions: 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.
calories per serving
5 g Fat< 1 g Protein4 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
    < 1g
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
    < 1g
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp