Makai Dhokla Recipe


Makai Dhokla Recipe



20 min
2-3 People
15 min




Enjoy this Makai Dhokla Recipe

 

 

Introduction:

 

I love Rajasthan's colourful history, where the colours tell stories of the royal past. I also love the delicious food that this country has to offer. One of my favourite experiences was making Makai Dhokla, a dish that not only tastes great but also shows how different cultures have mixed their flavours. Let me take you on a trip into the heart of Rajasthan, where I explored the beautiful city of Udaipur and enjoyed Makai Dhokla.

 

 

Makai Dhokla Recipe Description:

 

I began to learn how to make Makai Dhokla as the sun went down behind the Aravalli hills and lit up Udaipur with a golden glow. This corn-based treat is a true representation of Rajasthan's culinary heritage. It is made with maize flour, curd, and a mix of spices, and the earthy goodness of radish, the freshness of spinach, and coriander leaves which make it even better. The dough is spiced with ginger, garlic, and green chilli.

 

The people of Rajasthan are warm and friendly, and each delicious bite of Makai Dhokla reminds you of them. It is steamed until the dough is soft and spongy, which is typical of the state's food. Adding curry leaves, sesame seeds, and mustard seeds to the batter turns it into a dish that will take you to the heart of Rajasthan.

 

Read our cooking tips, find the best foods to go with Makai Dhokla, and get answers to your most common questions.

 

 

Cooking Tips:

 

  1. For a light and fluffy texture in Makai Dhokla, add Papad Khar or Baking Soda.
  2. Use hot water to knead the dough until it is soft and smooth.

 

 

Pairing Guide:

 

  1. Mint Chutney: With mint chutney, you can bring out the rich flavours of Makai Dhokla by adding the cool notes of mint.
  2. Tamarind Chutney: You can add a sour twist to your food by mixing it with tamarind chutney.
  3. Masala Chai: Along with a nice cup of spiced tea, Makai Dhokla tastes great.

 

 

 

Makai Dhokla Recipe 

 

Ingredients:

 

  • 2 Cups Maize Flour
  • 1 Cup Curd
  • 2 Green Chillies, finely chopped
  • 1/2 Inch Piece of Ginger, grated
  • 1/2 Cup Coriander leaves
  • 1 gm Hing
  • 5 gms Garlic
  • 40 gms Spinach
  • 2 gms Ajwain
  • 50 gms Radish
  • 30 gms Radish Leaves
  • Lemon juice
  • 1 tsp Cumin Seeds
  • 1 tsp Black Mustard Seeds Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Fennel Seeds
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1.5 tsp Salt, or according to taste
  • 1/2 tsp PAPAD KHAR or Baking Soda
  • 1.5 Cups Water

 

For the Tempering:

  • 1 Teaspoon Black Mustard Seeds
  • 2 Green Chillies
  • 1 Teaspoon Cumin Seeds
  • 1 teaspoon Sesame Seeds
  • 10-12 Curry Leaves

 

 

Method:

 

  1. In a big bowl, dissolve papad khar in water. Alternatively, you can use baking soda.

  2. Add curd, maize flour, grated radish, ginger, chopped garlic, coriander leaves, chopped radish leaves, chopped green chillies, hing dissolved in water, lemon juice, and mix well.

  3. Add chopped spinach, ajwain, and a mix of dried spices including cumin seeds, salt, coriander powder, turmeric powder, red chilli powder, saunf, and mustard powder. Also, add groundnut oil. Knead everything into a soft and smooth dough using lukewarm water.

  4. Divide the dough into equal portions, make round balls, flatten them, and press slightly in the center with your finger.

  5. Preheat an idli cooker or regular cooker by adding one glassful of water.

  6. Grease the idli molds, place the makai dhokla in them, and steam for 15 to 20 minutes on low flame.

  7. Your makai dhoklas are ready.

 

For Tempering:

  1. Heat oil in a pan. As it heats up, add cumin seeds and mustard seeds. Once they crackle, add curry leaves, chopped green chillies, and sesame seeds. Sauté for a minute.

  2. Pour the tempering over the makai ka dhokla.

  3. Your makai ka dhokla is ready to be served!

 

 

 

Frequently Asked Questions about Makai Dhokla:

 

  1. Can I substitute baking soda for Papad Khar?
    • Yes, you can use baking soda as an alternative for Papad Khar.
  2. How long should I steam the dhoklas?
    • Steam the dhoklas for 15 to 20 minutes on low flame for optimal texture.
  3. Can I customize the tempering ingredients?
    • Absolutely! Adjust the tempering ingredients based on your preferences.
  4. What is the key to achieving a soft dhokla texture?
    • Knead the dough thoroughly with lukewarm water to achieve a soft and smooth texture.
  5. Can I prepare the dhokla without spinach?
    • Yes, you can customize the recipe by omitting spinach, but it adds a unique flavor.
  6. Is Makai Dhokla suitable for vegans?
    • Yes, Makai Dhokla can be vegan-friendly; replace curd with a plant-based alternative.
  7. What is the significance of mustard seeds in the tempering?
    • Mustard seeds add a distinctive flavor to the tempering, enhancing the overall taste.
  8. Can I prepare the dhokla ahead of time?
    • Yes, Makai Dhokla can be made in advance; reheat and temper before serving.
  9. What type of oil is best for tempering?
    • Groundnut oil works well for tempering, but you can use your preferred cooking oil.
  10. How can I adjust the spice level?
    • Customize the spice level by adjusting the quantity of green chilies and red chili powder.