White Corn Chevda

With the american corn hogging all the lime-light, I thought it’s time to give the good old white corn its due. Here is an ancient, gujarati, lip-smacking recipe of the white corn chevda.

I personally love this dish because of its multi-purpose use. It can be served as a snack for high-tea or a one-dish meal for dinner.

Prep Time: 7 min          Cooking Time: 20 min        Serves: 8

1/2 kg corn/makai (white)
3 tsp ghee
1 tsp cumin seed (optional)
2 1/2 teacup milk
2 teacup water
4 tbsp sugar
4 tsp chilli ginger paste
2 tbsp lemon juice

For the garnish:
200 grams bhel sev
Coriander leaves
Grated Coconut (optional)


  1. Crush the corn in the mixer (It needs to coarse. make sure it doesn’t become very smooth like a paste)
  2. Heat the ghee and add the cumin seeds. When its starts crackling add the crushed corn
  3. Sauté it for 5 to 7 minute and add 2 teacups of water and mix well
  4. Transfer it from the pan to a microwave proof container
  5. Microwave it for 7 minute or until makai is very soft (Skip this step if the corn is already soft)
  6. Remove it from the microwave and transfer it to the pan
  7. Add the milk and mix well
  8. Add the sugar and chilli ginger paste
  9. Add the lemon juice at the time of serving
  10. At the time of serving garnish it with bhel sev, coriander leaves and grated coconut


  1. If you want you can add 2 tbsp of coriander and 2 tbsp of coconut in the chevda while making
  2. We add the lime juice while serving, as it could make the milk go bad if added while cooking

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