Makki ka atta is a staple winter ingredient, and hearing its name instantly brings to mind traditional roti and sarson ka saag. However, this very flour can also be used to make delicious dhokle that turn out exceptionally soft. When these dhokle are cooked in a spiced spinach gravy, there is no need to prepare a separate dal or vegetable dish. Prepared with mild spices, the cornmeal dhokle soften thoroughly within the spinach as the rich flavors soak all the way through. A final tempering of pure ghee and cumin seeds enhances the aroma of the meal wonderfully. The best part about this recipe from Rajni Ki Rasoi is that most of the required ingredients are easily available in any household kitchen.
Gather the Ingredients Before You Begin
Making these dhokle requires makki ka atta, finely chopped spinach, onions, green chilies, ajwain, turmeric powder, red chili powder, and salt. Keep a little oil or ghee and a very small amount of baking soda on hand for the dough. For the gravy, you will need separate portions of spinach, onion, green chili, and coriander powder. Finally, keep desi ghee and cumin seeds ready for the tempering. Wash the spinach thoroughly before chopping it to remove all dirt, drain the excess water, and chop the leaves finely.
Kneading the Cornmeal Dough With Warm Water
Take the makki ka atta in a wide vessel and mix in the chopped spinach, onions, and green chilies. Now add ajwain, turmeric powder, red chili powder, and salt. Mixing a little oil or ghee into the dough improves both the texture and flavor of the dhokle. Add baking soda very sparingly, as an excess can ruin the taste. Mix everything thoroughly with your hands, then knead the dough by gradually adding lukewarm water. Pouring too much water all at once can make the dough sticky and difficult to shape.
Once kneaded, massage the dough thoroughly for five to seven minutes. Kneading makki ka atta by hand helps bring it together uniformly and reduces cracking at the edges when shaping. Take a small portion of dough, roll it between your palms, press it slightly to flatten, and make a hole in the center with your finger. Do not make the dhokle too thick so the middle cooks evenly. If the dough starts crumbling while shaping, wet your hands slightly and knead it again.
Prepare the Spinach Masala in a Cooker
Heat a little oil in a pressure cooker and sauté finely chopped onions and green chilies. Once the onions turn light golden, add the chopped spinach. Cook for two to three minutes while stirring so the spinach softens slightly. Now add turmeric powder, red chili powder, coriander powder, and salt, mixing well. Keep in mind that salt was also added to the dhokle dough, so season the gravy accordingly. If the spice mixture starts sticking to the bottom, add a splash of water and stir.
Drop the Dhokle Into the Simmering Gravy
After the spinach and spices are cooked, pour enough water into the cooker so the dhokle can submerge and cook properly. Do not keep the gravy too thick initially, as the cornmeal absorbs water while cooking. Let the water come to a rolling boil and drop the dhokle in one by one. Do not stir vigorously with a spoon immediately after adding all the pieces, as they remain raw and prone to breaking at this stage. Handle them gently if needed, and avoid overcrowding the cooker.
Check the Center After Cooking
Secure the cooker lid and let the dhokle cook. The recipe suggests cooking on low flame for a short duration after seven to eight whistles, though cooking time can vary based on the cooker size, heat level, and dhokle dimensions. Maintain adequate water in the cooker and follow safety instructions. Allow the pressure to release naturally after turning off the gas. Open the lid and break open a dhokle from the center to check. If dry or uncooked flour is visible inside, add a little warm water and cook for a few more minutes.
Complete the Flavor With Ghee and Cumin Tempering
Once the dhokle are thoroughly cooked, transfer them along with the spinach gravy into a deep serving dish. Heat desi ghee in a small pan and add cumin seeds. Turn off the gas once the seeds crackle and release their aroma. Pour this tempering generously over the prepared dhokle and gravy. The aroma lifts instantly as the hot ghee hits the dish. Serve them piping hot with the gravy so the softness of the cornmeal dhokle and the spicy spinach flavor blend perfectly together.
