Lili Makai no Chevdo is a popular Gujarati snack that combines the goodness of corn with an array of aromatic spices. It is also known as makai ni khichdi. The taste of makai chevdo is medium spicy with a perfectly balanced sweet and tangy flavor. Unlike the dry kind of chivda, this version is moist and made from fresh or frozen corn. It is a quick and easy dish that can be enjoyed as a hot snack or served as a side dish. It can also be packed for lunch boxes. Do give it a try!
- Firstly, I would highly recommend using fresh and juicy sweet corn kernels. Also, boil the corn kernels to enhance the texture and taste of the chevda.
- Secondly, I add milk powder to give a creamy and melt-in-the-mouth texture to the chevda. Traditionally, milk is used to cook corn kernels for making chevda.
- Makai nu shak tastes great when prepared slightly sweet, tangy, and spicy. You can also top it with grated coconut and pomegranate seeds before serving for variation.
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Makai no chevdo recipe | makai no chino | makai ni khichdi
- 6 corn or 3 cup corn kernels
- 3 tbsp oil
- 1 tsp mustard seeds
- 3 dry red chilli
- 2 tbsp sesame seeds
- Pinch of hing
- 3-4 chopped green chilli
- 1 tbsp grated ginger paste
- ½ tsp turmeric powder
- Salt to taste
- ½ cup water
- 2 tbsp milk powder
- 3 tbsp crushed peanut powder
- 3 tbsp corn kernels
- ½ tsp cinnamon-cloves powder
- ¼ tsp garam masala
- 1 tbsp lemon juice
- 3 tbsp grated coconut
- Some coriander leaves
- Firstly, take 6 corn cobs, divide it into two parts and add it into hot water. boil it for 10 minutes till corn kernels become slightly soft.
- Remove from water and cool down.
- Now grate it using box grater. Or remove the kernels and coarsely grind into the grinder or use the food processor.
- Heat the oil in a pan on medium heat. Add 1 tsp mustard seeds, 3 dry red chilli, 2 tbsp sesame seeds and pinch of hing. Saute it.
- Now add 3-4 chopped green chilli and 1 tbsp ginger paste and saute it.
- Then lower the flame, add ½ tsp turmeric powder and mix well.
- Now add corn paste and salt. mix well.
- Then add ½ cup water and mix well. Cover and cook chevda no low flame for 5 minutes or till water is absorb.
- Now add 2 tbsp milk powder and mix well.
- Then add 3 tbsp crushed peanuts, 3 tbsp boiled corn and ½ tsp cinnamon-cloves powder. Mix well.
- Chevda is properly cooked and leaves sides of pan.
- Then add garam masala, lemon juice, coriander leaves and grated coconut. Mix well.
- Makai no chevdo is ready to serve.
- Boil corn on high flame for 10 minutes.
- Crush the corn coarsely; do not crush it into a fine paste.
- In a mixer, pulse grind the corn kernels.
- Milk powder gives a creamy texture to chevda.
- Crushed peanuts give a nutty taste to chevda.
- Makai no chevdo taste grate when it is serve hot.