Maize (makki) flour milled at Panchakki (Water mill) in Himachal. Cornmeal is flour grounded from dried maize. It is grounded at a medium and coarse consistency, but not as finely soft wheat flour. Finely grounded cornmeal is called corn flour in some countries.
A watermill or "Panchakki" or " Gherrat" as it is known in the hills is present at our farm. This maize is a desi (and not american sweet corn) hill variety called "Saathu" meaning the one that gets ready in 60 days & is grown only to make flour. The flour will get freshly milled in "Panchakki , run by the force from a fresh water stream. Flour made from this Chakki keeps its nutrients intact due to cold stream water which runs close this to "panchakki". Logical, as the hill people would leave for work in morning, carrying their lunch with them.
It is a cold pressed flour, the water is what keeps it cool.
