5 Super Quick Maize Flour Recipes For Healthy Breakfast 

Recipe 1: Maize Khichdi

Ingredients:

• 1 cup maize flour
• 1/2 cup yellow moong dal (split yellow lentils)
• 1/4 cup chopped vegetables (carrots, peas, bell peppers, etc.)
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Water as needed

Instructions

1. Rinse the moong dal in water and soak it for 15-20 minutes.
2. Heat ghee in a pressure cooker or a heavy-bottomed pot. Add cumin seeds and mustard seeds and let them splutter.
3. Add the chopped vegetables and sauté them for a minute or two.
4. Drain the soaked moong dal and add it to the cooker. Mix well with the vegetables.
5. Add turmeric powder, red chili powder, and salt. Mix well.
6. Add the maize flour and roast it with the other ingredients for a few minutes to remove the raw taste.
7. Add 3-4 cups of water and mix well.
8. Close the pressure cooker or cover the pot with a lid. Cook on medium heat for about 3-4 whistles in the pressure cooker or until the dal and vegetables are cooked and the khichdi reaches a porridge-like consistency. If using a pot, cook for about 30-40 minutes or until the same consistency is achieved.
9. Once cooked, let the pressure release naturally before opening the cooker.
10. Serve hot maize khichdi with a dollop of ghee on top. It can be enjoyed on its own or with yogurt, a pickle, or any side dish you choose.

Recipe 2:  Maize Cutlets

ingredients:

• 1 cup maize flour
• 1 cup water
• 1 small onion, finely chopped
• 1 small carrot, grated
• 1 small potato, boiled and mashed
• 2 green chilies, finely chopped
• 2 tablespoons coriander leaves, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Oil for frying

INSTRUCTIONS:

1. In a saucepan, add water and bring it to a boil. Gradually add maize flour while stirring continuously to avoid any lumps. Cook the mixture until it thickens and forms a dough-like consistency. Remove from heat and let it cool.
2. In a mixing bowl, combine the onion, carrot, potato, green chilies, coriander leaves, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well.
3. Add the cooled maize flour mixture to the vegetable mixture. Mix everything together to form a thick mixture.
4. Grease your hands with oil and take a small portion of the mixture. Shape it into a round cutlet. Repeat the same with the remaining mixture.
5. Heat oil in a frying pan over medium heat. Carefully place the cutlets in the hot oil and fry until golden brown on both sides. Remove the cutlets from the pan and drain on a paper towel to remove excess oil.
6. Serve the maize flour cutlets hot with ketchup or chutney of your choice
7. Enjoy your homemade maize flour cutlets!

Recipe 3: Maize Idli

Ingredients:

• 1 cup maize flour
• 1 cup rice flour
• 1/4 cup urad dal (split black gram dal)
• 1/2 teaspoon baking soda
• Salt to taste
• Water as needed
• Oil for greasing

Instructions:

1. Wash and soak the urad dal for about 4-5 hours. Drain the water and grind it into a smooth paste using a little water.
2. Combine the maize flour, rice flour, ground urad dal paste, baking soda, and salt in a large mixing bowl. Mix well to form a smooth batter.
3. Add water gradually to the batter and mix to achieve a thick, idli batter-like consistency. Adjust salt if needed.
4. Cover the batter and let it ferment for at least 6-8 hours or overnight.
5. Grease the idli plates or small bowls with a bit of oil.
6. Pour the batter into the greased idli plates or bowls. Steam them in an idli steamer or pressure cooker for about 12-15 minutes. After steaming, let the idlis cool for a few minutes before removing them from the plates or bowls.
7. Serve the maize idlis hot with coconut chutney, sambar, or any other side dish of your choice.
8. Enjoy your delicious maize idlis!

Recipe 4: Maize Dhokla

Ingredients:

• 1 cup maize flour (makai ka atta)
• 1/2 cup gram flour (besan)
• 1/4 cup yogurt
• 1 tablespoon ginger-green chili paste
• 1 tablespoon lemon juice
• 1/2 teaspoon turmeric powder
• 1 teaspoon sugar
• Salt to taste
• 1 teaspoon fruit salt
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• A handful of chopped coriander leaves for garnishing

For the tempering:

Instructions:

1. In a bowl, mix together maize flour, gram flour, yogurt, ginger-green chili paste, lemon juice, turmeric powder, sugar, and salt.
2. Add water as required and make a smooth batter. The batter should have a pouring consistency.
3. Keep the batter aside for 15-20 minutes for fermentation.
4. After fermentation, add fruit salt (ENO) to the batter and mix gently. The batter will become frothy.
5. Grease a steamer plate or a thali with oil and pour the batter into it.
6. Steam the batter for about 15-20 minutes or until a toothpick inserted comes out clean.
7. Once steamed, allow it to cool down a bit, and then cut into pieces.
8. For tempering, heat oil in a small pan. Add mustard seeds and sesame seeds. Let them splutter.
9. Add curry leaves and sauté for a few seconds.
10. Pour the tempering over the maize dhokla pieces.
11. Garnish with chopped coriander leaves.
12. Serve the maize dhokla warm with green chutney or tamarind chutney.
13. Enjoy your delicious maize dhokla!

Recipe 5: Maize Stuffed Paratha

Ingredients:

• 1 cup maize flour (cornmeal)
• 1 cup whole wheat flour
• 1/2 cup grated mixed vegetables (carrots, peas, bell peppers, etc.)
• 1/4 cup finely chopped onions
• 1 green chili, finely chopped (optional)
• 1/2 teaspoon grated ginger
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons oil
• Water as needed

Instructions:

1. In a bowl, mix together maize flour, whole wheat flour, salt, and 1 tablespoon of oil.
2. Slowly add water and knead the mixture into a soft dough. Set aside for 15-20 minutes.
3. In a separate pan, heat 1 tablespoon of oil and sauté the onions until translucent.
4. Add the grated mixed vegetables, green chili, grated ginger, cumin powder, turmeric powder, and salt. Cook until the vegetables are soft. Let the mixture cool.
5. Take a small portion of the dough and roll it into a small circle using some dry flour.
6. Place a spoonful of the vegetable mixture in the center of the circle and seal it by bringing the edges of the dough together.
7. Gently roll the stuffed dough into a paratha using some dry flour.
8. Heat a griddle or tawa and cook the paratha on both sides until golden brown spots appear. Apply some oil or ghee on both sides while cooking.
9. Repeat the process with the remaining dough and vegetable mixture to make more parathas.
10. Serve hot with yogurt, pickle, or any desired side dish.

Enjoy your maize flour vegetable stuffed parathas!