Is this the same as Gujarati dhokla?

No — this is a maize-based Rajasthani version, denser and rustic, finished with a tempering rather than eaten plain.

Can I add vegetables?

Grated carrot or peas can be folded into the batter for a heartier dhokla.

Makki Ka Dhokla

Name: Makki Ka Dhokla
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups Maize flour (makai atta); 0.5 cup Curd (yoghurt); 1 tbsp Ginger-green chilli paste; 1 tsp Mustard and cumin seeds; 1 tsp Salt; 3 tbsp Anveshan Wood-Pressed Groundnut Oil

A rustic steamed-then-sautéed maize cake, broken into pieces and tempered with whole spices in Anveshan Wood-Pressed Groundnut Oil — a homely winter preparation of the region.

Time breakdown

Prep Time15 min

Cook Time25 min

Total Time40 min

Ingredients

Maize flour (makai atta)
Curd (yoghurt)
Ginger-green chilli paste
Mustard and cumin seeds
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Makki Ka Dhokla

1
Mix the maize flour, curd, ginger-chilli, salt and water into a thick batter and rest 15 minutes.
2
Steam the batter in a greased tin for about 15 minutes until set; cool slightly and cut into cubes.
3
Heat the Anveshan Groundnut Oil and splutter the mustard and cumin.

Tips for the Best Makki Ka Dhokla

✓Rest the batter so the maize hydrates and steams soft.
✓Sauté the cubes on medium-high for crisp edges without drying them out.

Frequently Asked Questions

More about Anveshan Wood-Pressed Groundnut Oil

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