Makai Ki Khichdi Recipe - Khichdi with a difference of corn in it.

This is an exclusive website recipe.

Main Ingredients : Corn kernels, Rice

Cuisine : Rajasthani

Course : Rice

Makai Ki Khichdi

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Makai Ki Khichdi Recipe


Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Easy


  • Corn kernels 1 cup

  • Rice soaked 1 1/2 cups

  • Lemon juice 2 tablespoons

  • Ghee 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Ginger finely chopped 2 one-inch pieces

  • Green chillies chopped 4-5

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2


Step 1

Boil the corn in two cups of water with lemon juice till tender. Drain and keep aside. Heat ghee in a degchi. Add cumin seeds. Once they start to change colour, add asafoetida and ginger, green chillies and turmeric powder.

Step 2

Mix well and cook for two and three minutes. Add cooked corn and three and a half cups of water and bring to a boil. Add rice and salt, mix and cook on low heat till the rice is cooked and the khichdi is of the right consistency.

Step 3

Garnish with fresh coriander and serve hot with yogurt, papad and pickle of your choice.