Makki Dhokla Chaat — a twist to one of my childhood favorite classic Rajasthani winter dishes, these dhoklas are made with maize, methi, veggies, and gentle spices. Steamed until they just melt in your mouth and topped chaat-style with yogurt, garlic and green chutney, and shredded veggies, there’s no dish more comforting in this weather!
The satisfaction of eating Makki ka Dhokla feels like a warm hug. Brightened up with some street food elements like chutney and toppings, enjoy them without the heaviness but with all the comfort!
WATCH HOW TO MAKE MAKKI DHOKLA CHAAT:
Makki Dhokla Chaat — a twist to one of my childhood favorite classic Rajasthani winter dishes, these dhoklas are made with maize, methi, veggies, and gentle spices. Steamed until they just melt in your mouth and topped chaat-style with yogurt, garlic and green chutney, and shredded veggies, there’s no dish more comforting in this weather!
- 2 cups maize flour (makki ka atta, yellow sweet corn flour)
- 1/4 cup peas , fresh or frozen
- 1 carrots , grated
- 1/4 cup methi leaves , chopped
- 1/4 cup cilantro , finely chopped
- 3 tbsp spring onions , finely chopped
- 2 tbsp mixed color bell peppers , diced
- 2 tsp ginger-chili paste
- 2 tbsp oil
- 1/4 tsp baking soda
- 1 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- salt , to taste
- 1/2 tsp garam masala
- 1/2 tsp fennel seeds (saunf)
- 1/2 tsp coriander seeds , crushed
- 1 cup warm water , more as needed
- 3 tbsp ghee , as needed
- 2 cups yogurt , beaten with 1 1/2 tsp sugar and 1/2 tsp salt
- cilantro chutney
- garlic chutney
- 2 tbsp sev (bhujiya)
- radish , shredded
- beetroot , shredded
- carrots , shredded
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To make the dhoklas, start by adding all the ingredients except the warm water to a large bowl. Use your hands to gently squeeze the water out of the vegetable and the mixture starts to come together. Gradually add in the warm water until it forms a soft, supple dough. Let rest covered for 10 minutes.
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To form the dhoklas, start with a 1-inch diameter ball of the dough. Flatten gently and use your finger to make a divet in the middle. I made about 18 dhoklas from this.
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Steam them for 20-25 minutes minutes in a greased bamboo steamer, stainless steel steamer, or idli stand. For the first five minutes, do it on high heat. Then, reduce to medium heat for 10-15 mins. For the very last minute, make the flame higher and then turn off the heat.
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Brush the dhoklas with ghee once done steaming as it enhances the flavor and will keep them moist.
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To assemble the chaat, in an individual serving dish add a layer of the yogurt. Then, add 2 dhoklas follows by a spoonful of garlic chutney and green chutney. Garnish with shredded radish, beetroot, carrots, and bhujia. Your Makki Dhokla Chaat is ready to enjoy!
Recipe Video
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Very nice 👌
New twist Very nice 👌