Makki ki Dhokla ready to be steamed
Many of you are familiar with Sooji ki Dhokla or the traditional Besan ki Dhokla. They both look pretty much the same except that one is made from sooji and the other from besan, both steamed, cut into diamond shape with seasonings on top. But have you heard of Makki ki Dhokla? Yes, this is again a very regional dish to Rajasthan and my Mom-in-law taught me how to make and it was so darn delicious and super healthy. It has Makki flour, vegetables, steamed and served with a side of dal. How much more nutritious can it be?
Peas or any other vegetables
Salt to taste
Red chili powder
Dhania powder very little
Add water, just a little oil, may be a couple of tsp depending on the amount of flour, vegetables (usually peas is more traditional) and all the spices mentioned above to the flour and mix well until you can form a stiff dough. Apply oil in your palms and roll out a small portion of dough, flatten it and put a hole in the center. Keep it aside until all the dough is done this way.
Makki ki Dhokla in the steamer
Steam the dough for about 15 minutes or until it is done. Serve hot with a side of dal that is served alongside of Dal Bhatti. Tastes yum!
Makki ki Dhokla served hot with a side of channa-mung dal
TIP: You can add finely chopped dhania also if needed in the dough to get extra aroma and flavor.
ASIDE: We just bought a house and moved in. We absolutely love it. With a new bundle of joy on it’s way, things are going on well with all your well wishes. Thank you.