Steamed Savory Cornflour Buns/ Makki ke Dhokle | How to make Steamed Savory Cornflour Buns/ Makki ke Dhokle

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BySanjeeta KK
Created on 14th Aug 2015
  • Steamed Savory Cornflour Buns/ Makki ke Dhokle, How to make Steamed Savory Cornflour Buns/ Makki ke Dhokle
Steamed Savory Cornflour Buns/ Makki ke Dhokleby Sanjeeta KK
  • Steamed Savory Cornflour Buns/ Makki ke Dhokle | How to make Steamed Savory Cornflour Buns/ Makki ke Dhokle (6 likes)

  • 0 reviews
    Rate It!
  • By Sanjeeta KK
    Created on 14th Aug 2015

About Steamed Savory Cornflour Buns/ Makki ke Dhokle

Makki ke Dhokle or steamed cornmeal bun is one of the most reminiscent recipes of my childhood that my mom used to cook.

Steamed Savory Cornflour Buns/ Makki ke Dhokle is an aromatic, flavorful and delicious dish which is very much popular in Rajasthan. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Steamed Savory Cornflour Buns/ Makki ke Dhokle is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Steamed Savory Cornflour Buns/ Makki ke Dhokle at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 40 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Steamed Savory Cornflour Buns/ Makki ke Dhokle by Sanjeeta KK in step by step with pictures so you can easily learn how to cook the perfect Steamed Savory Cornflour Buns/ Makki ke Dhokle at your home without any difficulties. Steamed Savory Cornflour Buns/ Makki ke Dhokle is one of the representative dishes of Rajasthan which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time40mins
  • Serves3People
Steamed Savory Cornflour Buns/ Makki ke Dhokle

Ingredients to make Steamed Savory Cornflour Buns/ Makki ke Dhokle

  • 2 cups coarse corn flour
  • 1 onion
  • 2 tbsp sesame oil
  • 1 tsp Papad khar or ĵ tsp. baking soda
  • Herbs and spices
  • 1 tsp dry fenugreek leaves
  • 5-6 garlic cloves
  • 3 green chilies
  • 1 tsp grated ginger
  • 1 tsp. dry coriander seeds
  • 1 tsp. aniseed
  • 1/2 tsp. cumin seeds
  • 1/4 tsp Turmeric powder
  • Warm water
  • Salt to taste
  • Lentil curry/Daal Ingredients:-
  • 1/4 cup split back gram
  • 1/4 gram Bengal gram
  • 1 onion
  • 2 tbsp Oil
  • 1/2 tsp. grated Ginger
  • 1 tsp. Lemon juice
  • 2 Green chilies
  • 1/2 tsp. Cumin seeds
  • 1/2 tsp. Red chilly powder
  • 1/2 tsp Garam masala
  • A pinch of Asafetida powder
  • 1/2 tsp. Turmeric powder
  • Water as required
  • Coriander leaves
  • Salt to taste

How to make Steamed Savory Cornflour Buns/ Makki ke Dhokle

  1. Finely chop the onion, green chillies, also grate a small piece of ginger.
  2. Crush the garlic cloves and dry coriander seeds roughly and keep aside.
  3. If you use Papad khar, you can soak it in a little warm water beforehand. However, you can also opt to use ½ tsp of baking powder instead as well.
  4. Take a large bowl and add in the corn flour, onion, green chillies, turmeric powder, dried fenugreek leaves, aniseeds, cumin seeds, crushed coriander seeds, salt and mix it well.
  5. Next pour the Papad khar into the bowl, along with oil and a little warm water. Blend all these ingredients well to make it a soft dough.
  6. Form marble sized dough shapes, then roll it into a circle, flatten it and pierce the centre to make a large hole in it.
  7. In a pressure cooker, heat 2 cups of water and place an inverted strainer in it.
  8. Place all the mini Dhoklas over the strainer, however note that the Dhoklas do not touch the water.
  9. Remove the vent from the cooker and let them cook for 10 minutes on high heat. Then lower the heat and cook for another 10 minutes.
  10. Once cooked, let the cooker cool down then take out all the Dhoklas from it. Store aside.
  11. Lentil curry/Daal method:-
  12. Take a pressure cooker and put in the split black gram, bengal gram,turmeric powder, grated ginger, green chillies and about 3 cups of water.
  13. Let this cook for 4-5 whistles or for 15-20 minutes.
  14. Once cooked, mash the lentils to form a creamy gravy.
  15. Next, heat oil in a small pan and crackle cumin seeds in it. Take the pan off the heat, add in the red chilly powder and asafoeitda.
  16. Carefully our this tempering over the lentil gravy.
  17. Serve these steamed Makki ke Dhokle immersed along with the lentil curry.
My Tip: You may use normal corn flour if you do not have coarse corn flour.

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