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Cooking Time

Preparation Time : 20

Cook Time : 45

Total Time : 65


Serves 5

  • For the Dhokla : Maize Flour (Makki Ka Atta) 2 cups

  • Peas (Matar), crushed 1 cups

  • Green Chillies (Hari Mirch), finely chopped 2 nos

  • Piece of Ginger, grated 1/2 inch

  • Coriander leaves (Hara Dhania) 1/2 cups

  • Cumin Seeds (Jeera) 1 tsp

  • Black Mustard Seeds (Rai) 1 tsp

  • Red Chilli Powder (Lal Mirch) 1 tsp

  • Fennel Seeds (Saunf) 1 tsp

  • Turmeric Powder (Haldi) 1 tsp

  • Coriander Powder (Dhania Powder) 1 tsp

  • Salt, or according to taste 1 1/2 tsp

  • Baking Soda 1/2 tsp

  • Water 1 1/2 cups

  • Oil 3 tbsp

  • For the Tempering: Black Mustard Seeds (Rai) 1 tsp

  • Green Chillies (Hari Mirch) 2 nos

  • Cumin Seeds (Jeera) 1 tsp

  • Curry Leaves (Kadi Patta) 10-12 nos


  • 01

    Take Maize Flour (Makki Ka Atta) in a bowl and mix Salt, Red Chilli Powder, Cumin Seeds (Jeera), Fennel Seeds (Saunf), Turmeric powder (Haldi) and Coriander Powder in it.Now add crushed peas, finely chopped green chillies, baking soda and coriander leaves to the flour mixture.Now make a soft dough by adding water gradually in it and kneading. It should be of the same consistency as the dough for roti.Divide the dough into small portions and press them lightly by hand to make them round. Flatten the dough balls as shown below and make a small hole in the middle of these round dough balls or Dhoklas. Next boil water in a deep pan. Gently drop the Dhoklas in the water and boil them for 4-5 minutes on high flame. The dhoklas on getting cooked will float to the top. Transfer these Dhoklas in a plate and allow them to cool.Heat 2 Tablespoons of oil in a pan. Put Black Mustard Seeds (Rai) in it till they begin to crackle. Now add Cumin Seeds (Jeera), Green Chillies (Hari Mirch ) and Curry Leaves. Put dhokla in the oil and saute it on a low flame, turning it 3-4 times to ensure even cooking.An alternate way of making Makki ka Dhokla is by steaming. Heat water in a steamer and keep the dhoklas in the tray after keeping some gap in between. Put on the lid of the steamer and steam for 15 minutesSpecial notes or tips for serving-The Makki Dhoklas are now ready. Take them out and serve them hot with Green Chutney or Urad Dal.



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