Once again back to my Rajasthani Marwari roots. Makka ke dhokle is a very famous winter food in Rajasthani Marwari community.
What is Dhokla?
Dhokla refers to steam cook 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 case of bati, which makes cornmeal dumplings gluten free. These dumplings are steamed vs baking, grilling or frying required in case ofbati.
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 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 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?
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 finely chopped mixture of onion tomato and cilantro over it. Relish this finger licking mixture with jaggery after every few bites.
- Cornmeal (Makkai ka aata) – 4 cup
- Fenugreek leaves (Meethi) – 2 cups fresh chopped
- Daikon / radish (Mooli) – 2 cups of grated
- Yogurt (Dahi) – 1/2 cup
- Oil – 3 to 4 tbsp
- Green chilli – 2 or 3 finely chopped
- Ginger – 1 tbsp grated
- Water – to knead (I used whey from strained yogurt)
Papad khar (Alkaline Salt) is an essential ingredient for this recipe, but if you do not have it then you can use baking soda. There are different varieties of cornmeal available in the market. For this recipe, we will use the yellow fine grind cornmeal.
- Mix all ingredients and Knead the dough with water not too stiff and not too soft.
- 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.
- 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 Green chilli 2 or 3 finely chopped
- 20 Ginger 1 tbsp grated
- Water To knead - I used whey from strained yogurt
Mix all ingredients and Knead the dough with water not too stiff and not too soft.
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.
If you are interested in other Rajasthani authentic food, then these other recipes or meal plans might also attract you: