Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.

Rajsthani Makki Dhokla

By Rani Soni

Jan, 9th


3 persons
Cook Time
35 minutes
9 - 11


  • 2 cups Maize flour
  • 1 tbsp Peanut oil
  • 1 tbsp Sesame seeds
  • 1/2 tbsp Papad khar
  • To taste Salt
  • 1 tsp Red Chilli powder
  • 1/2 tsp Turmeric powder
  • 2 Cloves crushed
  • 2 Whole Black Peppercorns crushed
  • 2 tbsp fenugreek Leaves chopped
  • 1/2 cup Lukewarm Water


  • Soak papad khar in warm water and keep aside. Mix makki ka atta with all the mentioned spices, sesame seeds, coriander, fenugreek leaves, and season with salt to make a dry crumble mix.
  • Add peanut oil to the dry mix and soaked papad khar water. Knead to make a soft dough. Use oil to grease hands while kneading to avoid dough sticking to the palm. Pinch a ball and flatten to make a disk. Pierce your index finger in the center to make a hole.Shape the dhoklas into a ring. Heat water in a steamer or dhokla maker and grease the plate. Place the dhokla rings on the plate and steam for 25 minutes or till the tooth pick inserted comes out clean. Serve Rajasthani Makki ke Dhokle Recipe with buttermilk or Panchmel dal.