Makki ki Ghat

Name: Makki ki Ghat
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup makki ka atta (coarsely ground cornmeal, not fine corn flour); 3 cup buttermilk (chaas, tangy and thin); 1 cup water; 2 tbsp ghee; 1 tsp cumin seeds; 2 pcs green chili (slit lengthwise); 1 pinch asafoetida (hing); 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(31)

TASTE SCORE

6/10

A rustic, comforting porridge from the heart of Rajasthan made with coarsely ground cornmeal. Slow-cooked with buttermilk and a gentle tempering of cumin and green chilies, it turns into a creamy, tangy, and incredibly satisfying one-pot meal. Perfect for a light winter lunch when corn is at its best.

PREP

COOK

25m

SERVES

1 KATORI

336 cal

SERVINGS

METHOD · 5 STEPS

mix · ~2 min
Prepare the cornmeal slurry.
1.In a bowl, whisk together makki ka atta, buttermilk, and water until smooth and lump-free.
TIPEnsure the mixture is completely smooth before cooking to avoid lumps in the final dish.
temper · ~2 min
Make the tempering.
1.Heat ghee in a heavy-bottomed pan or kadhai over medium heat.
2.Add cumin seeds and let them crackle and turn golden brown.
3.Add asafoetida and slit green chilies, sauté for a few seconds until fragrant.
simmer · ~18 min
Cook the cornmeal mixture.
1.Pour the prepared cornmeal slurry into the pan with the tempering.
2.Add turmeric powder and salt. Stir well to combine.
3.Cook on low to medium heat, stirring continuously to prevent sticking.
4.Continue cooking until the mixture thickens to a porridge-like consistency and leaves the sides of the pan, about 15-18 minutes.
TIPStirring from the start is key. The cornmeal can easily settle and burn at the bottom.
rest · ~5 min
Rest the ghat briefly.
Turn off the heat, cover the pan, and let it rest for 5 minutes. The ghat will continue to thicken as it sits.
TIPA brief resting period allows the flavors to meld and the texture to become perfectly creamy.
garnish
Garnish with fresh coriander and serve hot.
Spoon the Makki ki Ghat into serving bowls, garnish generously with chopped coriander leaves, and serve immediately with a drizzle of ghee on top if desired.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the cornmeal slurry thoroughly before cooking to prevent any lumps from forming.
2
Stir the porridge continuously while it cooks, scraping the bottom to avoid scorching.
3
Adjust the consistency by adding more buttermilk or water if it becomes too thick.
4
For a richer flavor, add a final drizzle of warm ghee just before serving.
5
Let the ghat rest for 5 minutes after cooking; it thickens further as it cools.
6
Store leftovers in the fridge for up to 2 days; reheat gently with a splash of water or buttermilk.

RECIPE VARIATIONS

Adapt it for your goals.

lactose free

Lactose-free

Replace buttermilk with equal parts water and fresh yogurt or a mix of yogurt and water. For full lactose-free, use thin coconut milk diluted with water.

spicier