makki ka saaja | rajasthani cuisine

Rajasthan is known for its varied variety of dishes. Various varieties can be made with just maize flour(makki ka aata), pearl millet(bajre ka aata),etc.
Sunday breakfast is generally enjoyed with “Makki ka Saaja” with lot of tilli ka tel on it. Saaja is basically a flour steamed with lots of spices and til ka tel(sesame oil), groundnut oil or with ghee(clarified butter).
Cornmeal is mixed with spices like red chili powder, fennel seeds, baking soda, papad khar, green chillies, asafoetida,etc and then steamed in a pressure cooker and served with sesame oil.
At times, it is a very natural query from people that how can we eat just simple steamed flour. That’s a natural query to ask because it is really unusual to eat steamed flour. But when flour is steamed with proper balance of flavors it comes out to be a lip smacking dish.
Making saaja requires technique or experienced hands which our mothers and grand mothers have. Following the step-by-step recipe will let you get the perfect saaja in your plates.
This can be a good and healthy recipe to be given to the kids too. When served hot it can act as medicine to treat cold n flu to the kids. It acts as immunity booster for the kids as well as elders when taken in extreme winters.

Preparation time: 25-30 minutes


  • Maize flour/cornmeal/makki ka aata- 1.5 cup
  • Red chili powder- 2 tsp
  • Fennel seeds/saunf- 1 tsp
  • Papad khar- 1/4 tsp
  • Baking soda- 1/4 tsp
  • Salt- 1 tsp
  • Asafoetida/hing- pinch of
  • Water- 3 cups
  • Oil- 1 tsp for cooking
  • Green chilies chopped- 1 tsp
  • Chopped coriander/dhaniya- 1 tbsp


  1.  Take a bowl and mix flour, red chili powder, papad khar, baking soda, salt, asafoetida, fennel seeds to it. Mix evenly.
  2. Now in a pressure cooker add water, oil, chopped green chilies, and coriander.
  3. When the water is lukewarm hot slowly add flour mix. While adding, stir it continuously so that lumps should not form.
  4. After adding the flour mix keep on stirring the mixture till it thickens. At this stage, you can taste it a bit to check the flavors, if required one can add salt and mix again.
  5. Refer to the picture for the consistency of the saja.
  6. Cover the pressure cooker and after one whistle simmer the gas knob. Cook for 15 minutes on simmer flame.
  7. Garnish with fresh coriander.
  8. Serve with sesame oil, groundnut oil or ghee.


  1. The ratio of flour and water is very important to get the perfect consistency of the dish. It must be one part of flour and two parts of water.
  2. Papad khar can be obtained from any grocery store. In case you did not it, you can double the amount of baking soda which is mentioned above in the ingredients.


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