Makki ka Dhokla ~ Rajasthani Favourite with Vijaya Mehta

by on April 15, 2018

In Rajasthan, millets such as bajra, makki and jowar are used predominantly in preparing a delicious range of sogra (thick rotis), dhokla (dumplings) and ghaat (porridges). Enjoy this simple and tasty dhokla recipe using maize flour.
Makki ka Dhokla


  • Maize flour (makki ka aata): 3 cups
  • Coriander leaves: 1 fistful; finely chopped
  • Oil (for kneading): 3 tbsp
  • Papad khara (seasoning): 1 tsp
  • Cumin seeds (jeera): 1 tsp
  • Salt to taste


  1. Mix together the maize flour, salt, cumin seeds, papad khara and coriander leaves.
  2. Add enough warm water to make into soft dough. Knead well.
  3. Roll into dhokla of 2.5 to 3 inches diameter with a hole in the centre and place on a shallow vessel with perforated holes. Line the vessel with a clean muslin cloth, large enough to fold over the dhokla.
  4. In a pan, add water and bring to a boil.
  5. Keep a small base (steel ring) in the centre and place the vessel with the dhokla on top. Cover with a lid.
  6. Steam for 10 minutes on high flame, then another 20 minutes on medium flame.
  7. To check whether the dhokla are cooked, insert a knife; if it comes out clean without the batter sticking to it, they are done.
  8. Switch off the flame.
  9. Serve hot with ghee and sugar, or with moong ki dal.


Makki ke parathe: A family favourite is makki ka ghaat (corn porridge). With the leftover ghaat, we make parathas that are delicious. Simply mix any combination of flours and masalas in the ghaat and make into a dough. As these parathas tend to be sticky, wrap the balls in a plastic sheet and roll them out. Roast on a tava with oil and serve.
Radish sandwich: Use radish stuffing left over from making parathas to make a sandwich. Simply put the stuffing between two slices of bread and toast until golden. Serve hot with green chutney or tomato sauce.
Bajre ka upma: Transform leftover bajre ka daliya (bajra porridge) into delicious upma. Sauté chopped onions, green chillies, ginger and tomatoes (optional). Add the daliya and garnish with coriander leaves.


Part-1 of this post is an interview with Vijaya Mehta from Jaipur.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


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