Makki Ke Dhokle

Makki Ke Dhokle

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A delicious fatty, rainy and winter recipe. This can be eaten with raita, chaas ,dal etc.

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Makki Ke Dhokle recipe - How to make Makki Ke Dhokle

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 6 servings
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1 kg maize flour (makai ka atta)
1/2 cup finely chopped fenugreek (methi) leaves
1/2 cup finely chopped coriander (dhania)
4 green chillies , finely chopped
3 tbsp oil for kneading
1 tbsp papad khara
1/2 tbsp chilli powder
3/4 tbsp salt
1 tsp cumin seeds (jeera)
1 tsp carom seeds (ajwain)
a pinch of asafoetida (hing)
2 tsp fennel seeds (saunf)
2 tsp grated jaggery (gur)
2 cups oil to dip dhoklas
  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 wadas and put all balls in steel seive.
  5. Steam them for 10 minutes on high flame and then steam for 25 minutes on medium flame.
  6. To check whether cooked or not-dip in knife and check.
  7. Put all dhoklas in oil and take out all dhokla from oil.
  8. Serve hot with raita or chhas or urad dal.

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This recipe was contributed by Madhumalti on 25 Jul 2014

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