Makai nu khichyu is a type of porridge made from yellow corn flour , or Makai ka Atta . It is a breakfast dish from Rajasthan .
Rajasthan is a state which is a dessert and food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking , as a result we see dishes made from different flours . Makai nu Khichyu is a popular breakfast dish , it is simple and a quick to make dish . We could call this a version of upma .
Khichiyus are very popular breakfasts in the villages where the people are not very fussy and are not aware of the breakfasts made in cities . They grow their own crops and mill their own flour . Makai , Bajra are both very popular in Rajasthan and hence it is easy for these farmers to indulge into such simple breakfasts . They serve the khichyus with some ghee and Methia Masala .
The village food comes to city and becomes exotic . We have it for lunch and serve it with a spicy kadhi . The whole meal gets done in almost twenty minutes !
This week I have chosen to cook from the state of Rajasthan for the theme Pick one and do Three .
Makai nu Khichiyu
Ingredients
1 cup yellow corn flour ( makkai ka atta )
2 cups water
3 tbsp oil
2 tbsp green chili paste
1/4 tsp carom seeds
Salt to taste
Method
Heat oil in a pan .
Add carom seeds , asafoetida and chillies and sauté for a minute .
Add water and let it boil .
Add salt .
Gradually start adding the flour , while you constantly stir the flour mixture . Gradually add all the flour , mix very well so that no lumps are formed .
Keep stirring for 4-5 minutes so that the flour cooks well .
Remove and serve it with ghee , methia masala and kadhi.
Here are some typical Rajasthani recipes –
Makai nu Khichiyu
Makai nu khichyu is a type of porridge made from yellow corn flour , or Makai ka Atta . It is a breakfast dish from Rajasthan .
Ingredients
- 1 cup yellow corn flour makkai ka atta
- 2 cups water
- 3 tbsp oil
- 2 tbsp green chili paste
- 1/4 tsp carom seeds
- Salt to taste
Instructions
- Heat oil in a pan .
- Add carom seeds , asafoetida and chillies and sauté for a minute .
- Add water and let it boil .
- Add salt .
- Gradually start adding the flour , while you constantly stir the flour mixture . Gradually add all the flour , mix very well so that no lumps are formed .
- Keep stirring for 4-5 minutes so that the flour cooks well .
- Remove and serve it with ghee , methia masala and kadhi.
Khichiyu is new to me Vaishali. It looks like a wholesome meal. Thanks for sharing…
Such a authentic and easy recipe! I never heard of it! Love the way you captured the dish and well plated! Will make it for my family!
Fantastic one to read about Vaishali. There is still so much for me to know and learn!..Btw is this Methia Masala the same as the one you gave us?
Yes , Valli it’s the same spice.
Never heard about Khichiya, looks delicious.
Wow! Looks and sounds very simple and flavorful. One more place where I can use methia masala 🙂
What a hearty and comforting dish this is Vaishali. I’ve never made a porridge with corn flour – will have to give this a try some time. Thank you for sharing this traditional recipe.
this reminds me a little bit of a Caribbean dish we make called Coo Coo – which is cornmeal cooked with water also but we add okra in our version. Since I like coo coo, I am sure I would love this dish also