Maheri is a healthy dish similar to porridge and makes for a delicious yet healthy breakfast option. It is made with barnyard millet and hence is a diabetic friendly recipe as well.
Maheri is an old recipe which is made in my villages for breakfast. My naani used to make this recipe when I would visit her place in childhood. Traditionally, it is made with fresh buttermilk and rice/broken wheat/millet on chulha, but I have made this recipe on gas stove. You can also add vegetables of your choice to make this recipe more healthy and tasty.
Other similar recipes that you can try are:
- Oats Mor Kali (Kazhi) Recipe (Oats & Buttermilk Breakfast Porridge)
- Broken Wheat And Apple Porridge Recipe
- Mango Buckwheat Porridge Recipe
- 1 cup Barnyard Millet , washed and soaked for 30 minutes
- 4 cup Buttermilk
- Salt , to taste
- 1 teaspoon Cumin seeds (Jeera)
- pinch Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Ghee
How to make Maheri Recipe
To begin making Maheri, heat ghee or oil in a pressure cooker. Once the ghee is hot add hing, cumin seeds and allow the seeds to crackle. Once they starts crackling, add turmeric powder.
Add 2 cups of water and salt and bring it to boil. Once the water starts boiling add buttermilk and bring it to boil again.
Now add the barnyard millet and mix well. Cover the pressure cooker and turn the heat to low. Pressure cook for 2 whistles. Let the pressure release naturally and then open the pressure cooker.
Transfer the Maheri to a serving dish and serve.
Maheri Recipe is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens