Rajasthani cuisine goes far beyond the familiar dal-bati and gatte ki sabzi. Hidden within everyday home kitchens across the state are lesser-known traditional dishes that carry generations of flavour
and comfort. Makki ke Dhokle (soft dumplings made from maize flour) are one such Marwari delicacy, known for their earthy taste and comforting aroma.
In many households, the sight is familiar: golden dhoklas gently lifted from the steamer, brushed with ghee and served alongside green chutney or a simple dal. Soft, subtly sweet, and deeply satisfying, they are comfort food in its truest form.
Wholesome and mildly spiced, these dhoklas are perfect for breakfast, a mid-day snack, or even a light meal.
The best part? You don’t need a professional chef’s touch to recreate this dish at home. With simple ingredients and an easy method, here’s how you can bring this timeless Rajasthani classic to your own kitchen.
Ingredients:
Maize flour – 2 cups (250 grams)
Finely chopped spinach – 1 cup
Fresh coriander leaves – ½ cup
Cumin seeds – ½ teaspoon
Asafoetida (hing) – a pinch
Turmeric powder – ½ teaspoon
Red chilli powder – ½ teaspoon
Coriander powder – 1 teaspoon
Garlic cloves – 4-5 nos
Green chillies – 2-3 nos
Baking soda – ¼ teaspoon
Mustard oil – 2 tablespoons
Ghee – 2 tablespoons
Salt – 1 teaspoon
Water as needed
Steps-By-Step Recipe
Step 1: Using a mortar and pestle, crush garlic cloves, coriander leaves, and green chillies into a slightly grainy paste.
Step 2: Transfer the maize flour (makki ka atta) to a large mixing bowl. Add the prepared green chilli–garlic paste.
Step 3: Add asafoetida, coriander seeds, red chilli powder, turmeric powder, salt, baking soda, mustard oil (or any cooking oil), ghee, and freshly chopped spinach leaves. Mix everything well.
Step 4: Gradually add water and knead into a soft, smooth dough. Ensure the dough is neither too tight nor too sticky.
Step 5: Grease your palms lightly with oil. Take small portions of the dough, roll them between your hands, and shape them into small rings or doughnut-like forms. Repeat with the remaining dough.
Step 6: Lightly grease a sieve or steamer basket with ghee and arrange the shaped dhoklas in it, leaving some space between each.
Step 7: Heat water in a large pot. Once it starts boiling, place the sieve over the pot, cover with a lid, and steam the dhoklas on high heat for about 20 minutes.
Step 8: After 20 minutes, turn off the heat and carefully remove the dhoklas from the steamer.
Step 9: Drizzle hot ghee over the steamed makki ke dhoklas and serve warm with chutney or a dal of your choice.
Tips To Make Perfect Makki K Dhokle
After steaming for 20 minutes, check the dhoklas with a knife to ensure they are cooked through. If not, steam them for another 2–3 minutes.
Instead of ghee, you can also drizzle sesame oil over the dhoklas. You may adjust the quantity of ghee according to your taste.
What makes Makki ke Dhokle so special isn’t just the taste—it’s the nostalgia, the stories, and the warmth it brings to any meal. By making it at home, you’re not just cooking; you’re keeping a piece of Rajasthani tradition alive.
So, next time you crave authentic flavours, try this simple recipe and let your kitchen smell like a Marwari household in the heart of Rajasthan.
