Over the years, theroute2roots has documented a broad spectrum of Dal-Dhokli/dhokli recipes. The regular dal dhokli, gavar dhokli, etc, are just the tip of the iceberg. Dive a little deeper, and you will be amazed at the plethora of dal-dhokli combinations enjoyed across the regions of Gujarat. And once you begin to enjoy the more complex flavors and textures of dhoklis made with various cereal grains, the wheat-flour dhokli comes across as a plain Jane. I feel the Dhoklis made with rice, chana, or millet flours are full of oomph. On our recent travel, Paulomee and I were discussing makai/maize when she remembered the Makai dhokli her neighbor Binaben had fed her once. Makai ni Dhokli sounded new and exciting, so a quick call to Binaben for the recipe, and we were all set to cook it next. "I belong to Panchmahal district, where white maize is the staple cereal grain. We are Jains, Dhokli and Kathol/pulses are integral to our diet. Choli ma Makai ni Dhokli is my way of combining these two food groups. The desi makai variety from our native is matchless and our regional cuisine celebrates it like no other. I make this Dhokli without onion-garlic, [...]