Makki Daliya - 1 kg

Mill-it Makki Daliya is made from corn that is broken into coarse granules, making it suitable for wholesome breakfast and meal recipes.

No. Makki Atta is finely ground corn flour, while Makki Daliya has a coarse, grainy texture. Makki Daliya is better for porridge, upma, khichdi, and one-pot meals.

You can use Makki Daliya to make vegetable daliya, makki upma, porridge, khichdi, pulao-style daliya, breakfast bowls, and light savoury meals.

Lightly roast the daliya, add water or milk, and cook until soft. For savoury recipes, add vegetables, spices, and seasoning. For sweet recipes, add milk, jaggery, cardamom, and nuts.

Soaking is not always required, but soaking for 15–20 minutes can help reduce cooking time and give a softer texture.