Rajasthani makki ka dhokla Recipe

Rajasthani Makki ka Dhokla is a traditional and popular dish from the state of Rajasthan in India. It is a steamed savory cake made from maize flour (makki ka atta) and is typically served as a breakfast or snack. The dhokla has a soft and spongy texture with a slightly sweet and tangy flavor. It is often garnished with mustard seeds, curry leaves, and coriander leaves. This gluten-free and vegan dish is not only delicious but also nutritious.

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35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Rajasthani makki ka dhokla
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ingredients serve

Ingredients for Rajasthani makki ka dhokla Recipe

  • 1/4 cup Maize Flour
  • 0.13 cup Yogurt
  • 1/4 teaspoon Ginger Green Chili Paste
  • 0.06 teaspoon Turmeric Powder
  • As required Salt To Taste
  • as needed Water As Needed
  • 1/4 tablespoon Oil For Greasing
  • 1/4 teaspoon Oil For Tempering
  • 0.13 teaspoon Mustard Seeds
  • as needed A Few Curry Leaves
  • 1/2 Green Chilies, Slit
  • as needed Chopped Coriander Leaves For Garnishing

Directions: 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.
Nutrition
value
122
calories per serving
6 g Fat4 g Protein13 g Carbs8 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    4g
  • Carbs
    13g
  • Fiber
    8g

MacroNutrients

  • Carbs
    13g
  • Protein
    4g
  • Fiber
    8g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    134mg
  • Iron
    2mg
  • Vitamin A
    543mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    53mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    49mg
  • Manganese
    2mg
  • Phosphorus
    25mg
  • 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