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.
Let’s gather all the ingredients and get started…
Makki ke Dhokle – Cornmeal Dumplings
Ingredients
- 4 cup Cornmeal – fine grind Makkai ka aata
- 2 cup Fenugreek leaves Meethi – fresh chopped
- 2 cup Daikon / radish Mooli – grated
- 1/2 cup Yogurt Dahi
- 3 tbsp Oil
- 5 g Green chilli 2 or 3 finely chopped
- 20 g Ginger 1 tbsp grated
- 1 cup Water To knead – I used whey from strained yogurt
Spices
- 1/8 tsp Salt As per taste
- 1 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1 tsp Cumin seeds Jeera – crushed
- 1 tbsp Fennel seeds
- 1/2 tsp Black Peppercorns crushed, not powder
- 1/4 tsp Papad khar or use 1/4 tsp soda
Instructions
- 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, 1/2 cup Yogurt, 3 tbsp Oil, 5 g Green chilli, 20 g Ginger, 1 cup Water, 1/8 tsp Salt, 1 tsp Red chili powder, 1/4 tsp Turmeric powder, 1 tsp Cumin seeds, 1 tbsp Fennel seeds, 1/2 tsp Black Peppercorns, 1/4 tsp 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.
Mala
Thanks Rupali. The recipe looks simple yet powerful nutritiously?
Will be making it today.
Rupali Agarwal
Hello Mala,
Thank you for stopping by, glad you liked the recipe and will give it a try.
Rupali
Su
Im new to IP therefore checking. The recipe says steam for 0 minutes is that right?
Rupali Agarwal
The ‘0’ minute steaming time is right if you are steaming with valve on sealing position. If you want to steam with valve on venting position then steam for 12-15 minutes. In this case IP timer would not work so you need to setup an external timer.
Thank you- Rupali
Veena
Your plating and the display around is a work of art…cant imagine how you come up with such ideas…you are very talented and creative Rupali. Love your authentic recipes but even more your display ?
Rupali Agarwal
Thank you so much Veena for your appreciation, means a lot to me.
Rupali
Chitown
I don’t know what I did wrong but I couldn’t make it in a dough form – it was very watery. I had to add a cup of besan to it and even then it was a super loose dough 🙁
Priyam
What I sub for mooli – not a big fan of radish!
sonia
Thanks for this recipe! It looks great. Can I use chopped spinach instead of fenugreek leaves?
sonia
Rated the recipe 🙂
Rupali Agarwal
Yes you can! Traditionally methi leaves haas been used but you can use spinach as well.
Thank you-Rupali
lakshmi
Would I be able to use corn flour for this or does this alter the texture significantly? Loved trying your dal recipe, matri and many more! Keep them coming
Thanks Rupali!
Rupali Agarwal
Corn flour would be too fine for this recipe. If your corn flour is not too fine has some coarseness in it, you are good to go
Thank you for trying my recipes!
A
I have tried adding RAVA/Semolina (coarse) if I don’t have the coarse corn flour in home and it has worked the same, no changes with the water or other portions
Marci Buttars
I am so intrigued by this recipe! I can’t wait to try it. Thank you so much!
Rupali Agarwal
Thank you Marci!!! Waiting to hear your feedback/experience with the recipe.
Angana Shah
Repeating my comment because I forgot to give the 5 star rating in my last posting–this is delicious, and easy! With Panchmel dal, seriously awesome! A treat, yet clearly home-cooked comfort food.
Thank you!
Question–could this be baked after steaming or instead of it, to get a crust on the bati/dumplings?
Thank you again.
Rupali Agarwal
Thank you so much Angana for trying the recipe and giving me the feedback. These feedbacks are really really important to know what other think and if they are able to get it or do the recipes needs further improvement/modifications. I can’t tell how much more confident and charge I get to put more energy.
Regarding baking, actually I had tried that many times in past baking these and Makka ki roti but for reason Makka don’t get the right texture when you bake them. The main reason can think of is there is not enough fat in the dough to get that crispier texture. But if you want to try then you really need to add more fat in the dough. Hope this makes some sense.
Thank you once again for providing your feedback.
Happy Cooking
Rupali
Angana Shah
I made these with Panchmel dal and they are so good! My first batch the dough was too soft–still good–but I’m looking forward to refining the technique.
One question, could these be baked after or instead of steaming to get a crust?
Thank you.