Makki ke Dhokle - Cornmeal Dumplings

5 from 10 votes

Makki ke Dhokle - Cornmeal Dumplings

Makki ke dhokle is a very famous winter food in 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.

Prep Time15

Cook Time12

Resting time10

Total Time27

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Hindu, Low Fat, Vegetarian

Keyword: Cornmeal Dumplings, Makka ke Dhokle, Marwari, Rajasthani

Servings:

Calories: 314kcal

Author: Rupali Agarwal

Ingredients

4 cup Cornmeal - fine grind Makkai ka aata
2 cup Fenugreek leaves Meethi - fresh chopped
2 cup Daikon / radish Mooli - grated
½ cup Yogurt Dahi
3 tablespoon Oil
5 g Green chilli 2 or 3 finely chopped
20 g Ginger 1 tablespoon grated
1 cup Water To knead - I used whey from strained yogurt

Spices

⅛ teaspoon Salt As per taste
1 teaspoon Red chili powder
¼ teaspoon Turmeric powder
1 teaspoon Cumin seeds Jeera - crushed
1 tablespoon Fennel seeds
½ teaspoon Black Peppercorns crushed, not powder
¼ teaspoon Papad khar or use ¼ teaspoon soda

US Customary - Metric

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, 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.

Notes

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.

Nutrition