Rajasthani Makki Ka Dhokla: A Steamed Delicacy

With the onset of winters, traditional Indian cuisine has many dishes that celebrate locally grown produce and winter ingredients. One such dish, a steamed Rajasthani delicacy called the makki ka dhokla, is a commonly featured item. Simple to make and yet heavy on technique, the winter specialty can be made with various vegetables like fresh green peas, spring onions, spinach or fenugreek leaves.

Usually eaten with panchmel dal, garlic chutney and ghee for a meal, the dhoklas make for a lovely tea time snack when eaten on their own or accompanied with a spicy coriander chutney. Unlike most other Rajasthani dishes heavy on spices, this one is relatively mellow but warm, nonetheless.

Recipe:

Ingredients [For the dhokla]:

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• 2 cups makki aata
• 1 teaspoon ajwain seeds
• 1 teaspoon turmeric powder
• ¼ cup yoghurt
• 1 teaspoon chilli powder
• 2 teaspoons ginger-garlic paste
• ½ cup chopped spinach
• ½ teaspoon garam masala
• 1 teaspoon cumin powder
• 2 teaspoons vegetable oil
• ½ teaspoon baking soda
• Juice of half a lemon
• Salt to taste

Ingredients [For the tempering]:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• A pinch of asafoetida
• 1 tablespoon chopped coriander

Method:

• In a mixing bowl, add the makki flour, dry spice powders and crush the ajwain seeds. Mix them well and add the oil and ginger-garlic paste. Add the yoghurt and mix thoroughly. Add the baking soda, lemon juice, salt and knead. In case the mixture is too dry, add some water to knead into a soft dough.
• Coat the dough with oil and rest for ten minutes. Put some water in an idli steamer to boil and oil the moulds before placing them inside. Divide the resting dough into lemon-sized balls and flatten each one, forming an indent in the middle, similar to a doughnut.
• Place the flattened dough into the steamer and cover and cook for 15-20 minutes, until the dough balls start to cook and obtain a matte sheen. Using a toothpick or fork, prick one of the dough balls to check if they have cooked through. If the toothpick comes out clean, remove the dhoklas and set them on a plate.
• To temper the dhoklas, heat oil in a pan and add a pinch of asafoetida. Once it starts to foam up in the oil, add the mustard seeds and allow them to splutter. Spoon this mixture over the steamed dhoklas and garnish with plenty of chopped coriander.