Makki-Methi Ke Dhokle

A traditional Rajasthani dish…… “Makki-Methi ke Dhokle” and “Masala Dhokla”.

Makki-Methi Ke Dhokle


2 cup Makki ka atta/Cornmeal
1 cup Fenugreek Leaves
2 tsp Cumin seeds
1 tsp Coriander seeds
3 tsp Red chili powder
1 tsp Turmeric powder
2 tsp Coriander powder
Salt to taste
Pinch of Baking soda
1 1/2 tbsp Mustard oil
2 tbsp Chopped fresh coriander


In a large bowl add makki ka atta/cornmeal, fenugreek leaves, green chilies, one tsp cumin seeds, crushed coriander seeds, 1 tsp red chili powder, salt, baking soda and mix well. Add water to make soft dough.

Make medium sized ball of the dough, flatten a little and pierce the center to make a large hole in it. This makes the raw dhokla. Heat two cups of water in a steamer and place all dhoklas in a thali and place in the steamer. Cover with the lid and steam for 15 minutes. You can check by putting knife into dhoklas, if knife comes out clean that means dhoklas are cooked. Dhokla tastes best when served with Kadhi.

An alternate dish can also be made by these dhoklas by cutting them into small pieces. Heat oil in a pan, add asafoetida, cumin seeds and mustard seeds. When they start crackling, add dhokla pieces and sprinkle remaining red chili powder, coriander powder, turmeric powder and salt. Mix well and garnish with chopped coriander. Tea time snack of “Masala Dhokla” is ready to eat.


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