Dr Nature - Desi Makki Ka Atta - (indian yellow corn flour) - 1.5kg

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This makki ka dhokla recipe is vegetarian and can be easily made gluten-free. You can also easily double or triple it. Ingredients Heat tava / griddle and grease with butter. Place the bread on it and drizzle some more butter. Cook on medium high flame till one side is little browned. Then flip on the other side and drizzle some more butter. Cook until it becomes golden brown on both the sides.

Before rolling each roti, make the dough ball and knead that ball for 20-23 seconds. Add little water if the dough looks dry.and whisk it using a spoon, to cool the flour slightly (flour becomes hot as it’s ground in the mixer). Here are some more Rajasthani recipes that you may like – Bajre Ki Raab, Bajre Ki Khichdi, or Haldi Ki Sabji. Jump to:

If you find it difficult to find the corn flour in the stores near you then grind the dried corn kernals to smooth powder and use it in the recipe. Additionally, if you are not comfortable to cook the chapati on direct flame then you can try to puff up on hot tava itself.Being gluten free, cornmeal is blended with wheat flour creating a crumbly texture used in baked goods. Coarsely grounded cornmeal is an important ingredient in the North American cuisine. For Saag - I've used mustard greens along with other greens like collard, spinach, and turnip leaves, garlic cloves, ginger, green chilies and salt. Baking Soda– In Rajasthan Papad Khar is used to make these dhoklas, but if you can’t find it you can use baking soda in its place. It works perfectly fine.

Knead the dough balls - Just before rolling, knead each dough ball again. This is an opportunity to add more water as needed to smoothen the ball and make it pliable for easier rolling and round rotis. While maize is a term for corn, please note that makki ka atta is different than what we know as “cornflour” in India. What we call cornflour is known as “cornstarch” in different parts of the world, while makki ka atta is finely ground cornmeal. Makki Ki Roti and Sarson Ka Saag is a match made in heaven. Serve some jaggery, white butter and Mooli Ka Laccha on the side for a wholesome meal.Tadka (tempering) : The tadka adds more flavor to the saag so don't skip it. And always make it in ghee. Some prefer saag without tomato in which case you can skip it. Hope you find these simple variations to Makki ki roti as delicious and appetizing as I do. Let me know in the comments below, what is your favorite vegetable. FREQUENTLY ASKED QUESTIONS WHAT KIND OF FLOUR TO USE Makki ki roti is an unleavened, gluten-free bread popular in the Northern parts of India. This roti is made with maize flour [yellow cornmeal] and cooked on a Tawa [griddle] with some ghee [clarified butter]. Traditionally, this roti is served with Sarson Ka Saag [mustard greens].