mooli palak makki dhokla

Makki/maize/cornmeal is widely eaten during winter season generally in the form of makki ki roti. Makki ki roti with sarso ka saag is a staple food of North India especially Punjab, Haryana and Delhi too…..
In Rajasthan, cornmeal flour is served in different variants. Makki ka dhokla is widely eaten in which the maize flour is kneaded with lots of spices and then the dome shaped dhoklas are made and they are steamed in a steamer. It is eaten with mixed lentils/mixed dal or with a raddish spinach(mooli-palak) curry.
Today, I am sharing mooli-palak-makki ka dhokla in which the cornmeal dumplings are steamed with the mooli-palak curry. It is a One-pot meal and is very healthy dish and acts as an immunity enhancer.


Makki ka dhokla ‘makki ka dhokla’
Makki ka saja ‘Makki ka Saaja– Rajasthani delicacy’

For curry:
Mooli/raddish: 1/2 kg
Palak/spinach: 500 gms
Chopped green chilies: 2 tbsp
Grated ginger: 2 tbsp
Chopped coriander: 1/2 cup
Coriander powder: 2 tbsp
Red chili powder: 1 tbsp
Turmeric powder: 1 tsp
All spice powder: 1 tsp
Salt: 1.5 tsp
Cumin seeds: 1 tsp
Asafoetida: a pinch of
Ghee: 3 tbsp
Kasuri methi: 1 tsp
Water: 1 glass

For dhoklas:
Makki/cornmeal: 2 cups
Red chili powder: 2 tsp
Crushed coriander seeds: 2 tsp
Fennel seeds: 2 tsp
Papad khar: 1/2 tsp
Salt: 1 tsp
Asafoetida: pinch of
Water: 1.5 cups

For serving:
Clarified butter/ghee: 1 cup

—Prepare the dhoklas:
1. Take a flat plate/parat and add cornmeal to it. Add all the spices mentioned under dhokla preparation. Add water slowly and knead a soft dough. Rest the dough for 15 minutes.
2. Now pinch balls from the dough and make their roundels as shown in the pic.


3. Now flatten each roundel and give it the shape of a dome. Now make a hole in the centre of the dome. Refer to the video for making a perfect dhokla.


4. Prepare all the dhoklas as it is and keep them covered.whatsappimage2019-01-30at10.35.49am

—Prepare the curry:
1. Chop raddish and spinach and wash them thoroughly.whatsappimage2019-01-30at10.35.46am
2. Now heat a pressure cooker and add ghee to it. Splutter cumin seeds to it. Add asafoetida. Now add all the spices, grated ginger and chopped green chilies to it. Add 1/2 cup water and sauté it until the oil appears on the surface.whatsappimage2019-01-30at10.35.45am.jpeg
3. Add the chopped spinach and radish to the pressure cooker and sauté it again. Add 1/2 cup of water again and sauté the vegetables until they softens up.


4. Now add the remaining water or add nearly 2 cups of water more.

—cooking dhoklas with curry:
1. Now take out half of the vegetable curry from the cooker and keep it aside.
2. Make sure that the surface of cooker should be covered with the curry properly.
3. Now take each dhokla and put over the curry in the cooker. Arrange the dhoklas in such a way so that the holes of each of them should not overlap each other. The holes will help the steam to pass through and this steam will help them to be cooked completely. Refer to the video.


4. Now put the remaining vegetable curry over the dhoklas and cover the cooker with a lid.


5. Simmer the flame at first whistle and then cook for another 15 minutes under the low flame. After 15 minutes turn off the gas knob and let the pressure release.


6. Serve with a dollop of ghee over it and enjoy it steaming hot.


Make sure to add sufficient amount of water to the cooker, otherwise, the dhoklas will be burnt.

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