Makki ke Atte Ki Kadhi with Buttermilk Recipe | Rajasthani Style Makki ke Atte Ki Kadhi Using Chaas

24 Jan Makki ke Atte Ki Kadhi with Buttermilk Recipe | Rajasthani Style Makki ke Atte Ki Kadhi Using Chaas

Last Updated on January 24, 2026 by blessmyfoodbypayal

Makki ke Atte Ki Kadhi with Buttermilk Recipe | Rajasthani Style Makki ke Atte Ki Kadhi Using Chaas with step wise pictorial and video method.

Kadhi is one of the most loved Punjabi curry primarily made with curd and besan and whenever besan and curd are seen together, there’s a strong notion that it is none other than Kadhi going to be cooked.

But very few people know that whenever makki ka atta and buttermilk are together, they too can create wonders by becoming the most delicious Winter Special Corn Flour Kadhi with Buttermilk.

Where that previously mentioned kadhi is the popularity of Punjab, the later one is the specialty of Rajasthan.

The beauty of this kadhi doesn’t lie in one fact only that it is made with cornmeal but it is also the best use of leftover chaas/buttermilk which always comes out after churning out butter from malai.

And rest assured, this Rajasthani Style Makki Ki Kadhi Using Chaas is much more delicious than the kadhi made with buttermilk.

If we be ever given a chance to choose a kadhi, we will wholeheartedly go for Makki Ki Kadhi Recipe Without Besan using only and only buttermilk.

In this post, we have explained in detail how to Make Makki ke Atte Ki Kadhi at Home with the least ingredients in hand always available in the pantry.

The another exciting part of this traditional Kadhi with Makki Atta and Chaas is that pakodas added into it are also made of makki ka atta. The pakodas were too so delicious that you can make and enjoy them individually as an evening snack with a cup of tea.

So whenever you try a different version of kadhi or want to use leftover buttermilk, go for this recipe with which you are going to fall in love.

 

 

STEP WIDE PICTORIAL RECIPE OF MAKKI KE ATTE KI KADHI WITH BUTTERMILK RECIPE

 

MAKING OF PAKODAS

Take onion, makki ka atta, carom seeds, hing, red chilli powder, turmeric powder, coriander powder, garam masala and salt in a bowl. Mix them. Add water, little at a time, and make a thick paste. Take out small portions and fry them from the sides till brown and crisp. Pakodas made of makki ka atta for kadhi are ready. Keep aside.

MAKING OF KADHI

Take butter milk in a bowl. Add maize flour, turmeric powder, coriander powder, garam masala and salt. Give them a good mix leaving besides no lumps. Keep aside.

Now take oil in a pan. We are using the same leftover oil in which pakodas were fried. Add cumin seeds and let them splutter. Add green chilies, dry red chilies, onion and kashmiri red chili powder. Saute for 2-3 minutes only so that onion turns slightly cooked but don’t let the crunch of onion go. Now add seasoned buttermilk while whisking. When the buttermilk begins to boil, and pakodas. Cook for 2-3 minutes so that pakodas absorb the flavours of kadhi. Lastly add kasuri methi and mix.

Our Makki ke Atte Ki Kadhi is ready. Enjoy with rice or makki ki roti with a dollop of butter.

NOTES 

1. In case you don’t have buttermilk, mix 1 cup of sour curd with 3 cups of water and mix well. 
2. You can make the same kadhi of besan if want to use buttermilk. Just replace 3/4 of makki ka atta with 1/4 cup of besan.
3. The butter milk we have used is the liquid left after making Makhan from malai.

 

MAKKI KE ATTE KI KADHI WITH BUTTERMILK RECIPE – RECIPE CARD