Makai Khichdi ~ Gujarati Snack with Tender Corn ~ Saroj Ben Desai

by on April 5, 2014

Makai Khichdi, also known as Makai Chivda, is a popular dish in many Gujarati homes. Rich with spicy and sweet flavours, which is very typical of Gujarati cuisine. This vegetarian snack tastes excellent when prepared with seasonal tender corn. Recipe is from the kitchen of Saroj Ben Desai, a great grandmother from Bangalore.


Makai Khichdi Gujarati recipe


  • Tender corn cobs – 6
  • Red chilli powder – ½ teaspoon
  • Turmeric powder – a pinch
  • Spice powder (optional) – made by pounding 1 cinnamon, 2 peppercorns and 2 cloves into a fine powder
  • Sugar – 1 teaspoon
  • Lemon juice – squeezed from half a lemon
  • Salt – to taste
  • 1/2 tbsp lemon juice
  • Coriander leaves – 2 tablespoons (for garnishing)

The Tempering:

  • Mustard seeds – ½ teaspoon
  • Sesame seeds – ½ teaspoon
  • Cashew nuts (optional) – 6-8, chopped into bits
  • Dried red chilli – 1
  • Green chilli – 1, chopped fine
  • Asafoetida powder – a pinch
  • Oil – 2 tablespoons


  1. Shear the top layer of the corn niblets with a sharp knife. Now grate the remaining niblets. This way you will get a mixture of corn niblets and grated corn which will lend a crunchy taste to the dish. If the corn is not tender, then steam the mixture (preferably by pressure cooking without adding any water) before proceeding with the next step.
  2. Heat oil in a heavy-bottomed wok and add mustard seeds.
  3. As the mustard begins to pop, add the sesame, cashew nuts and red chilli.
  4. As the cashew nuts turn golden, add the asafoetida powder, green chillies and grated corn. Cover and cook for 10 minutes without adding any water.
  5. Add the chilli powder, turmeric and salt. Add the spice powder. (This spice powder is a recent addition to this recipe. Originally, instead of this spice powder, extra chilli powder was added.)
  6. After 2-3 minutes, add the sugar and lemon juice. Cook for a few more minutes until the oil comes on top.
  7. Garnish with chopped coriander leaves and serve hot.

A family favourite in the Desai home, this is served as a breakfast dish, an evening snack or as a side-dish in a meal. If the dish has to be reheated and has become thick, you may add a tablespoon of milk before heating it.
Food photography by Sanjeeta of Litebite.


This recipe was first published in The Great Granny Diaries – a column in Harmony Magazine. Part-1 of this post is the interview with Saroj Ben Desai, a Gujarati great-granny from Bangalore.


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