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A rustic and hearty Rajasthani porridge made from coarse cornmeal and tangy buttermilk. This wholesome, slow-cooked dish is finished with a fragrant ghee tempering, making it a true comfort food.
Prepare the Cornmeal Slurry
Slow-Cook the Ghat
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A rustic and hearty Rajasthani porridge made from coarse cornmeal and tangy buttermilk. This wholesome, slow-cooked dish is finished with a fragrant ghee tempering, making it a true comfort food.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 313.02 calories per serving with 11.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Combine and Serve
For a more nutritious version, add 1/2 cup of green peas (matar) or finely chopped carrots along with the slurry in step 2. Adjust cooking time as needed.
Add 1-2 dried red chilies to the tempering along with the cumin seeds for extra heat and flavor.
If you don't have buttermilk, you can use 1.5 cups of plain yogurt whisked with 2.5 cups of water to create a substitute.
Add a 1/4 teaspoon of garam masala to the tempering at the end for a warmer, more aromatic finish.
Coarse cornmeal is an excellent source of dietary fiber, which promotes healthy digestion, aids in regular bowel movements, and helps you feel full for longer.
The use of buttermilk provides beneficial probiotics, which are live bacteria that support a healthy gut microbiome, improve digestion, and boost the immune system.
This dish is made entirely from cornmeal, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Cornmeal is rich in complex carbohydrates, which are digested slowly, providing a steady release of energy and preventing sudden spikes in blood sugar levels.
Makki ki Ghat is a traditional Rajasthani porridge made from coarse cornmeal (makki ka mota atta) and buttermilk (chhaas). It's a savory, slow-cooked dish known for its rustic texture and comforting flavor, often finished with a ghee tempering.
Yes, it is a very healthy dish. It's rich in fiber from cornmeal, which aids digestion. The buttermilk provides probiotics for gut health, and it's naturally gluten-free. It provides sustained energy from complex carbohydrates, making it a wholesome meal.
One serving of Makki ki Ghat (approximately 1.5 cups or 290g) contains around 250-300 calories. The exact count can vary based on the amount of ghee used and the fat content of the buttermilk.
Yes, you can make a vegan version. Replace the buttermilk with a plant-based yogurt (like cashew or soy yogurt) whisked with water. Substitute the ghee with a neutral-flavored oil like sunflower or peanut oil for the tempering.
Lumps usually form if the slurry wasn't smooth or if it wasn't stirred continuously while heating. To fix it, take the pot off the heat and use a wire whisk to vigorously break up the lumps. You can also use an immersion blender for a few seconds to smooth it out before continuing to cook.
Leftover Makki ki Ghat can be stored in an airtight container in the refrigerator for up to 2 days. It will thicken significantly when cold. Reheat it in a pan with a splash of hot water or buttermilk, stirring until it reaches the desired consistency.