Makka ki Maheri - Cornmeal Maheri Recipe

Makka ki Maheri - Cornmeal Maheri Recipe

Maize flour Maheri served with millet roti is a traditional dish of Rajasthan and Agra-Mathura area which may have lost it relevance. But if you have ever eated this recipe in your childhood than you may know its luscious taste. Maheri prepared with buttermilk and maize flour is often prepared during winters. It is also known as maize flour raabri. 

Ingredients for Makka Ki Maheri

  •     Buttermilk - 1 liter
  •     Maize flour - 1/2 cup (60 grams)
  •     Oil - 2 tsp
  •     Green coriander - 2-3 tbsp (finely chopped)
  •     Cumin seeds - 1/2 tsp
  •     Asafoetida - 1 pinch
  •     Salt - 1 tsp (or as per taste)

How to make Makka Raabri Recipe

Take maize flour in any vessel and add buttermilk into it. Mix really well until all lumps dissolve completely.

Place the batter on flame for cooking. Stir constantly and cook maheri on high flame. When it starts simmering reduce the flame. Cook on low and medium flame until it gets thick in consistency. Stir after every 2 minutes.

It takes 25-30 minutes for cooking maheri. When maheri turns thick in consistency add salt into it and turn off the flame. Take out maheri in a bowl.

Now prepare tadka. For this add oil in a pan. When oil is sufficiently hot, add cumin seeds and asafoetida into it. Saute for few minutes and pour the tadka over maheri. Garnish with some green coriander.

Maheri ia ready. Steaming hot maheri can be served as it it or with green coriander chutney, green chilly pickle, curd or buttermilk and enjoy eating.  


  •     For making maheri, use fresh curd or buttermilk. If taking curd then whip 400 ml curd and then add 600 ml water into it for making buttermilk.
  •     Stir constantly maheri on high flame until it starts simmering.
  •     For 3-4 members
  •     Time - 35 minutes