Dahi Bhaat (aka plain yogurt + rice, curd rice, dahi chawal, thayir sadam) is not a dish but an emotion. Dahi bhaat is made when of course there is too much leftover rice but it serves mainly to soothe and satiate! Dahi bhaat is mixed by loving hands when you have an upset stomach, when you have eaten too much, eaten too much fried food, eaten too many sweet treats, are traveling, are recovering from a broken heart, when it’s too hot outside, when you have spent hours studying for exams, and when you want nothing but comfort and love! It is not a specific recipe but more of bringing together two calming foods with the added benefit of probiotics.
Little Birdie #1 can eat any amount of rice at any time of the day or night. I specifically make more rice to pack a large tiffin of dahi bhaat for her especially since it travels so well. There are several variations to this dish and you can add either finely diced cucumber, pomegranate seeds, or grated carrots to the rice and then serve with a dollop of mango or lemon pickle, papad, or simply potato, banana, or jackfruit chips. I tend to make a large bowl for myself at least once a week for a happy belly.
Step by Step
- Mash 2 cups of cooked plain white rice (can be freshly made but preferably made 6-12 hours earlier, basically stale rice) with your hands to break the grains.
- Add
- 1 cup plain yogurt (home made or store bought)
- 1/2 cup milk
- 1.5 tsp salt
- Mix everything again with your hand.
- The basic dahi bhaat is ready to serve if you prefer not to temper it.
- For the tempering:
- Heat 1 tbsp oil or ghee in a pan.
- Fry stuffed and dried chilies if using, set aside.
- Add 1 tsp mustard seeds, cover the pan and allow all the seeds to sputter.
- Turn off the heat.
- Add:
- 1 tsp cumin seeds
- A fat pinch asafetida
- Fresh curry leaves
- Pour the tempering on the mixed dahi bhaat.
- Give everything a good stir, add chopped cucumber and/or pomegranate seeds and serve.
- I topped this one with stuffed and dried chillies, lime pickle, and of course spicy potato chips.
Dahi Bhaat
Ingredients
- 2 cups plain cooked white rice
- 1 cup plain yogurt
- 1/2 cup milk
- 1.5 tsp salt
For the tempering
- 1 tbsp oil or ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Fat pinch asafetida
- 1 sprig fresh curry leaves (optional)
For garnishing, any of the following options
- 1/2 cup finely chopped cucumber
- 1/2 cup pomegranate seeds
- 2 fried stuffed and dried chilies
- Plain or spicy potato chips to serve
Instructions
Preparing fresh rice
- Rinse 3/4 cup plain white rice (preferably broken Basmati) to make 2 cups cooked rice
- Place in a saucepan with 3 cups of water
- Bring to a boil, uncovered
- Lower the heat and allow the rice to cook completely, check by scooping a few grains in a spoon and mashing them. If completely cooked, the grains will mush when mashed.
- Drain the rice through a sieve or colander.Cover and allow to cool.
Making Dahi Bhaat
- Mash 2 cups of cooked plain white rice (can be freshly made but preferably made 6-12 hours earlier, basically stale rice) with your hands to break the grains.
- Add 1 cup plain yogurt1/2 cup milk1.5 tsp salt
- Mix everything again with your hand.
- The basic dahi bhaat is ready to serve if you prefer not to temper it.
For the tempering
- Heat 1 tbsp oil or ghee in a panFry stuffed and dried chilies if using, set aside.
- Add 1 tsp mustard seeds, cover the pan and allow all the seeds to sputter.
- Turn off the heat.
- Add:1 tsp cumin seedsA fat pinch asafetidaFresh curry leaves
- Pour the tempering on the mixed dahi bhaat.
- Give everything a good stir, add chopped cucumber and/or pomegranate seeds and serve with potato chips or papad.
