Once again back to my Rajasthani Marwari roots. Makki ke dhokle is a very famous winter food in the Rajasthani Marwari community. Cornmeal dumplings are usually served with either Urad-chana dal (Split black gram lentil soup) or Panchmel Dal (Five lentil soup), which makes this combination rich in protein, fiber, and complex carbohydrates.
What is Dhokla?
Dhokla refers to steamed food such as these cornmeal dumplings, Kaman dhokla, moong dal dhokla, and Rava dhokla, etc. In today’s health-conscious society, steam cooking is a much healthier way of preparing food compared to other cooked meal options.
These are shaped as round bati (popular as dal-bati-churma) but they are very different in many ways. Cornmeal dumplings are made of corm meal vs. whole wheat flour in the case of bati, which makes cornmeal dumplings gluten-free. These dumplings are steamed vs baking, grilling or frying required in the case of bati.
Makki ki Dhokli with Dal - A Complete Meal
Cornmeal dumplings are usually served with either Urad-chana dal (Split black gram lentil soup) or Panchmel Dal (Five lentil soup), which makes this combination rich in protein, fiber, and complex carbohydrates. The complex carbohydrates in cornmeal and lentils are broken down slowly, therefore, make you feel fuller for a longer period of time. I have enhanced this recipe further by adding fresh fenugreek (methi) leaves and daikon/radish (mooli) to make it even more fiber-rich. This is also a great way to add greens to the meal. Another accompaniment for this recipe is jaggery, which is known to generate heat in the body. Hence, overall a great meal choice for winter times to enjoy while embracing the Rajasthani Marwari culture.
How to assemble your bite to eat this dish?
The traditional way to eat this recipe is to crush the cornmeal dumplings by hand and then pour urad or panchmel dal over the dhoklas. Then pour some ghee and a finely chopped mixture of onion tomato and cilantro over it. Relish this finger-licking mixture with jaggery after every few bites.
Makki ke Dhokle - Cornmeal Dumplings
- Mix all ingredients and Knead the dough with water not too stiff and not too soft.4 cup Cornmeal - fine grind, 2 cup Fenugreek leaves, 2 cup Daikon / radish, ½ cup Yogurt, 3 tablespoon Oil, 5 g Green chilli, 20 g Ginger, 1 cup Water, ⅛ teaspoon Salt, 1 teaspoon Red chili powder, ¼ teaspoon Turmeric powder, 1 teaspoon Cumin seeds, 1 tablespoon Fennel seeds, ½ teaspoon Black Peppercorns, ¼ teaspoon Papad khar
- Divide the dough into small balls and make a thumb impression.
- Steam for 15 minutes on a cooktop steamer or for 0 minutes in IP at high pressure setting with natural release. If you don’t have a steamer or IP, you can also use idli plates to steam the dumplings.
- Enjoy with Urad-Chana dal, chopped onions, green chutney and jaggery.