Makki ke Dhokle - Cornmeal Dumplings
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Resting time
10 mins
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Total Time
27 mins
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Servings
10
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Calories
314 kcal
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Course
Main Course
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Cuisine
Indian
Makki ke Dhokle - Cornmeal Dumplings
Description
Makki ke Dhokle combine fine ground yellow cornmeal with fresh fenugreek leaves, grated daikon radish, yogurt, green chilies, ginger, and an array of spices including red chili powder, turmeric, cumin, fennel seeds, black peppercorns, and an alkaline component such as papad khar or baking soda. The dough is kneaded with water—sometimes whey from strained yogurt—into a moderately soft consistency suitable for shaping.
Once formed into small balls with thumb impressions, the dumplings are steamed either in a traditional steamer, idli plates, or an instant pot, until firm and cooked through. The steaming process imparts a light and moist texture while preserving the flavors of the spices and greens.
These dumplings are commonly served alongside urad-chana dal, chopped onions, green chutney, and jaggery, providing a balance of savory, spicy, and sweet notes. The use of papad khar (alkaline salt) helps enhance texture, but baking soda is an acceptable substitute.
Ingredients
- 4 cup cornmeal Makkai ka aata, fine grind
- 2 cup fenugreek leaves Meethi - fresh chopped
- 2 cup daikon radish Mooli - grated
- ½ cup yogurt Dahi
- 3 tablespoon neutral cooking oil generic cooking oil
- 5 g green chilli 2 or 3 finely chopped
- 20 g ginger 1 tablespoon grated
- 1 cup water To knead - I used whey from strained yogurt
Spices
- ⅛ teaspoon salt As per taste
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin seeds Jeera - crushed
- 1 tablespoon fennel seeds
- ½ teaspoon black peppercorns crushed, not powder
- ¼ teaspoon papad khar or use ¼ teaspoon soda
Instructions
- Mix all ingredients and Knead the dough with water not too stiff and not too soft.
- Divide the dough into small balls and make a thumb impression.
- Steam for 15 minutes on a cooktop steamer or for 0 minutes in IP at high pressure setting with natural release. If you don’t have a steamer or IP, you can also use idli plates to steam the dumplings.
- Enjoy with Urad-Chana dal, chopped onions, green chutney and jaggery.
Notes
- Use papad khar (alkaline salt) for the authentic texture; substitute with baking soda if unavailable.
- Choose fine grind yellow cornmeal for best results in this recipe.
- Steaming can be done on a cooktop steamer, in an instant pot on high pressure with natural release, or using idli plates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 155mg | 6% |
| Potassium | 353mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 36mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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