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Steamed Savory Cornflour Buns/ Makki ke Dhokle

Sanjeeta KK
0 minutes
Prep Time
40 minutes
Cook Time
3 People
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ABOUT Steamed Savory Cornflour Buns/ Makki ke Dhokle RECIPE

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

Recipe Tags

  • Veg
  • Rajasthan
  • Steaming
  • Side Dishes

Ingredients Serving: 3

  1. 2 cups coarse corn flour
  2. 1 onion
  3. 2 tbsp sesame oil
  4. 1 tsp Papad khar or ĵ tsp. baking soda
  5. Herbs and spices
  6. 1 tsp dry fenugreek leaves
  7. 5-6 garlic cloves
  8. 3 green chilies
  9. 1 tsp grated ginger
  10. 1 tsp. dry coriander seeds
  11. 1 tsp. aniseed
  12. 1/2 tsp. cumin seeds
  13. 1/4 tsp Turmeric powder
  14. Warm water
  15. Salt to taste
  16. Lentil curry/Daal Ingredients:-
  17. 1/4 cup split back gram
  18. 1/4 gram Bengal gram
  19. 1 onion
  20. 2 tbsp Oil
  21. 1/2 tsp. grated Ginger
  22. 1 tsp. Lemon juice
  23. 2 Green chilies
  24. 1/2 tsp. Cumin seeds
  25. 1/2 tsp. Red chilly powder
  26. 1/2 tsp Garam masala
  27. A pinch of Asafetida powder
  28. 1/2 tsp. Turmeric powder
  29. Water as required
  30. Coriander leaves
  31. Salt to taste


  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.

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