Makkai ka Dhokla🍩

Name: Makkai ka Dhokla🍩
Total time: 2700 s
Cuisine: Indian
Ingredients: 1 kg maize flour (makai ka atta); 1/2 cup finely chopped fenugreek (Methi) leaves; 1/2 cup finally chopped coriander (dhania); 4 green chillies, finely chopped; 3 tbsp oil for kneading; 1 tbsp papad khaar; 1/2 tbsp chilli powder; 3/4 tbsp salt; 1 tbsp cumin seeds (jeera); 1 tbsp carom seeds (ajwain); 1 pinch asafoedita (Hing); 2 tbsp fennel seeds (sauf); 2 tbsp grated jaggery (gur); 2 cups oil to dip dhoklas

Shalini Kasera @cook_9700714

Jaipur

Makkai ka Dhokla🍩

Shalini Kasera @cook_9700714

Saved

Ingredients

40-45 minutes

1 kgmaize flour (makai ka atta)
1/2 cupfinely chopped fenugreek (Methi) leaves
1/2 cupfinally chopped coriander (dhania)
4green chillies, finely chopped
3 tbspoil for kneading
1 tbsppapad khaar
1/2 tbspchilli powder
3/4 tbspsalt
1 tbspcumin seeds (jeera)
1 tbspcarom seeds (ajwain)
1 pinchasafoedita (Hing)
2 tbspfennel seeds (sauf)
2 tbspgrated jaggery (gur)
2 cupsoil to dip dhoklas

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Steps

40-45 minutes

1

Mix all masalas in atta, add the chopped greens and mix well.
2

Add the green chillies, oil, mix well and knead the flour.
3

Boil water in kadhai, keep one small base in kadhai.
4

Make round flat balls with hole in middle, like mendu vadas and put all balls in steel sieve.
5

Steam them for 10 minutes on high flame and then steam them for 25 minutes on medium flame.
6

To check whether cooked or not, dip knife and check.
7

Put all dhoklas in oil and take out all dhoklas from oil.
8

Serve hot with raita or chhaas or urad daal or mix daal.