Rajasthani cuisine is loved across India, with dishes like dal-baati churma and garlic-chilli chutney reflecting its rich culture and traditions. A popular winter delicacy from Rajasthan is Makki ka Dhokhala, made primarily with maize flour. This dish is not only delicious but also offers numerous health benefits due to its nutritious ingredients. Maize provides a warming effect, ideal for colder months, and fenugreek leaves used in the dish help keep the body warm and satiated for longer.

According to the US Department of Agriculture, 100 grams of corn contain protein, fiber, calcium, magnesium, phosphorus, potassium, vitamin C, folate, and other vitamins and minerals, making it a nutritious choice.

Ingredients Needed:

• 2 cups corn flour (about 250 grams)

• 1 cup fresh fenugreek leaves

• 1/2 cup green peas

• 1/2 cup coriander leaves

• 1/2 cup yogurt

• 1/2 teaspoon cumin seeds

• 1/4 teaspoon carom seeds

• 1/4 teaspoon garam masala

• Pinch of asafoetida

• 1/4 teaspoon turmeric powder

• 1/4 teaspoon red chili powder

• 1/4 teaspoon coriander powder

• 1 teaspoon ginger and green chili paste

• 2 tablespoons oil

• 2 tablespoons ghee

• 1 teaspoon salt (to taste)

• 1/4 teaspoon baking soda

Preparation Instructions:

1. Boil water in a large pot and prepare a steaming setup (mesh or steamer plate).

2. Grind ginger and green chilies coarsely.

3. Clean and finely chop fenugreek and coriander leaves.

4. In a large bowl, combine corn flour, spices, green peas, chopped leaves, yogurt, salt, oil, and baking soda.

5. Use lukewarm water to knead into a soft, slightly softer-than-roti dough.

6. Shape dough into round balls, press centers slightly, forming a vada-like shape with a hole in the center.

7. Place balls on an oiled plate and steam on high heat for at least 20 minutes. Check for doneness by ensuring the knife comes out clean from the dhokhla.

8. Serve hot, topped with pure ghee, accompanied by dal or chutney. Fitness enthusiasts can adjust ghee and oil quantities.