Makki ki Ghat
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.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Cornmeal Slurry
- b.In a large mixing bowl, combine the coarse cornmeal and buttermilk.
- c.Whisk vigorously and continuously as you pour to ensure no lumps are formed. The mixture should be a smooth, thin slurry.
- d.Set the slurry aside to rest for 10 minutes. This allows the cornmeal to hydrate, which helps in even cooking.
- 2
Step 2
- a.Slow-Cook the Ghat
- b.Pour the cornmeal slurry into a heavy-bottomed pot or kadai. Using a heavy pot is crucial to prevent scorching.
- c.Add the turmeric powder and salt, and stir to combine.
- d.Place the pot on medium heat and bring the mixture to a gentle boil, stirring constantly. This initial stirring is key to a smooth texture.
- e.Once it starts bubbling, reduce the heat to the lowest setting. Cover the pot with a lid, leaving a small gap for steam to escape.
- f.Let it simmer for 20-25 minutes, stirring every 4-5 minutes. The ghat is cooked when it thickens, becomes glossy, and no longer tastes of raw cornmeal.
- g.If the ghat becomes too thick during cooking, stir in a splash of hot water to reach your desired consistency.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.About 5 minutes before the ghat is done, prepare the tempering.
- c.Heat ghee in a small tadka pan over medium heat. When the ghee is hot, add the cumin seeds and let them crackle and turn fragrant, about 30 seconds.
- d.Add the hing, followed by the grated ginger and chopped green chilies. Sauté for another 30-40 seconds until the raw smell of ginger disappears.
- 4
Step 4
- a.Combine and Serve
- b.Carefully pour the hot tempering over the cooked ghat. It will sizzle.
- c.Immediately stir well to incorporate the tempering throughout the porridge.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve Makki ki Ghat hot with a dollop of ghee, a side of pickle, or a piece of jaggery (gur).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic tangy flavor, use buttermilk that has been left to sour slightly at room temperature for a few hours.
- 2Always use a heavy-bottomed pan to prevent the ghat from sticking to the bottom and burning.
- 3Continuous stirring during the initial cooking phase is non-negotiable for a lump-free consistency.
- 4The ghat will thicken considerably as it cools. Reheat with a little hot water or buttermilk to restore its original consistency.
- 5Adjust the number of green chilies to control the spice level of the dish.
Adapt it for your goals.
Add Vegetables
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.
Spicier TemperingSpicier Tempering
Add 1-2 dried red chilies to the tempering along with the cumin seeds for extra heat and flavor.
Yogurt VersionYogurt Version
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.
Garam MasalaGaram Masala
Add a 1/4 teaspoon of garam masala to the tempering at the end for a warmer, more aromatic finish.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Promotes Gut Health
The use of buttermilk provides beneficial probiotics, which are live bacteria that support a healthy gut microbiome, improve digestion, and boost the immune system.
Naturally Gluten-Free
This dish is made entirely from cornmeal, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Provides Sustained Energy
Cornmeal is rich in complex carbohydrates, which are digested slowly, providing a steady release of energy and preventing sudden spikes in blood sugar levels.
Frequently asked questions
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.