Makki Ke Dhokle
by Madhumalti
25 Jul 2014
This recipe has been viewed 34483 times
A delicious fatty, rainy and winter recipe. This can be eaten with raita, chaas ,dal etc.
Makki Ke Dhokle recipe - How to make Makki Ke Dhokle
Preparation Time: Cooking Time: Total Time:
Makes 4 to 6 servings
1 kg maize flour (makai ka atta)
1/2 cup finely chopped fenugreek (methi) leaves
1/2 cup finely chopped coriander (dhania)
4 green chillies , finely chopped
3 tbsp oil for kneading
1 tbsp papad khara
1/2 tbsp chilli powder
3/4 tbsp salt
1 tsp cumin seeds (jeera)
1 tsp carom seeds (ajwain)
a pinch of asafoetida (hing)
2 tsp fennel seeds (saunf)
2 tsp grated jaggery (gur)
2 cups oil to dip dhoklas
Method
- Method
- Mix all masalas in atta, add the chopped greens and mix well.
- Add the green chillies, oil, mix well and knead the flour.
- Boil water in kadhai, keep one small base in kadhai.
- Make round flat balls with hole in middle, like mendu wadas and put all balls in steel seive.
- Steam them for 10 minutes on high flame and then steam for 25 minutes on medium flame.
- To check whether cooked or not-dip in knife and check.
- Put all dhoklas in oil and take out all dhokla from oil.
- Serve hot with raita or chhas or urad dal.
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