Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
3 Mins delivery
Dahi Rice
Serves 4
30 mins
210 Kcal
It is popularly known as Dahi Rice and is celebrated for its simplicity and refreshing taste. The Dahi Rice recipe combines yoghurt with rice and flavourful spices. As a food dish, it is mainly prepared from cooked rice mixed with yoghurt, also called curd, and other seasonings that offer the perfect comfort food, especially during hot weather. To prepare Dahi Rice, freshly cooked white rice must cool slightly before being combined with thick, creamy yoghurt. This pair not only gives a racy flavour to the dish but also infuses it with probiotics, thus improving the gut's health. The tempering magic of Dahi Rice, with a saut of mustard seeds, urad dal or black gram, and curry leaves in a bit of oil or ghee, makes it complete. Chopped green chillies, grated ginger, and coriander leaves make the dish even more flavourful and fresh. Dahi rice is excellent on its own or served as a side, good enough to be served with spicy curries or pickles. The recipe for Dahi Rice is simple and delicious. It is quite the dessert for hot summer days as it cools down the palate after spicy meals. Not even dahi rice, therefore, can go without being decorated with pomegranate seeds resembling some palette, cucumber, or grated carrot for texture and nutrition. Dahi Rice is undoubtedly a delectable and healthy meal served hot in our comforting homes and at special celebrative feasts.
Ingredients required for Dahi Rice
- 1 cup rice
- 2 cup curd
- Green chilli
- 1 pinch hing
- Salt
- 1 tsp mustard seeds
- Cooking oil
- 1 tsp urad dal
- 1 tsp chana dal
- Coriander
- 1 sprig curry leaves
Cooking steps for Dahi Rice
- 1Start by washing 1 cup of rice in icy running water until it drains clear. This removes excess starch and prevents the rice from sticking together too much. In a medium-sized pot, combine the cleaned rice and 2 cups of water.
- 2Place it on the stove, and use a medium-high flame to boil water. Then, decrease the heat level to low; cover the pot. Simmer for 15-20 minutes or until the rice absorbs all the water while turning soft and softly mushy. So cook a little more if you want it to be creamy. Well done.
- 3Let the rice cool in that pot for a few minutes, then transfer it to a big mixing bowl or a plate and let it cool at room temperature by spreading it out. This is an essential step because if you add hot rice directly to the yoghurt, it curdles.
- 4Take 2 cups of fresh curd (yoghurt) in another bowl and whisk it with a fork or beater until it is smooth and creamy. It helps to mix easily with the rice and improves the dish's texture. If, however, the yoghurt is too thick, you may add some water to it as well.
- 5Once the rice has cooled to room temperature, add it to the whisked yoghurt. Mix the rice into the yoghurt gently so every grain is well coated. Toss and salt to taste; you want it however you want it because however much salt you put depends on how every individual likes it.
- 6Heat 2 Tbsp of oil in a small pan over medium heat. Now add a Tsp of mustard seeds when the oil is hot. Let it splutter. It should take around 30 seconds. The mustard seeds start giving out this nutty aroma when they're cooking.
- 7Add one teaspoon of urad dal and one chana dal to the pan. Now you saut these for 2-3 minutes, stirring often till they turn golden brown. They will not only give crunch value but also add flavour to the dish.
- 8Add one finely chopped green chilli. Stir-fry for another minute, allowing the chilli to flavour the oil with its heat. You can change the amount of chilli according to your preference or avoid it if you prefer the mild version.
- 9Add one sprig of curry leaves to the pan. It would be crunchy within no time and start smelling so very fragrant. Be careful that they do not burn. Immediately add a pinch of asafoetida(hing) to the pan and stir for a few seconds. Asafoetida gives a specific flavour to the dish while cooking it.
- 10Pour this hot tempering liquid over the yoghurt and rice mixture. The hot tempering liquid will allow the flavours to assimilate and bring out a nicely balanced dish. Mix it lightly but well so that the tempering liquid is very well and uniformly spread in the rice.
- 11Season the mixture after mixing and then shift it into a serving bowl. Now add a Tsp of mustard seeds when the oil is hot. Let it splutter. It should take around 30 seconds. The mustard seeds start giving out this nutty aroma when they're cooking. Enjoy this recipe of Dahi rice.
Shop Ingredients
FAQs
What exactly is Dahi rice?
Dahi rice is a South Indian dish that mixes cooked rice with yoghurt (dahi) and seasoning it with spices. The dish is usually garnished with mustard seeds, curry leaves, green chillies, and sometimes chopped vegetables or herbs. It's a favourite of the cooling nature, especially during hot weather.
How do you prepare dahi rice?
To prepare dahi rice, cook the rice until fluffy. Let it cool down a bit before adding it to plain yoghurt, and then properly mix. Add temper oil to a pan, add this to mustard seeds, curry leaves, and green chillies, and saut until it gives fragrance. Pour this tempering over the yoghurt-rice mixture and let it mix well. You can add salt and chopped coriander for that added flavour. Serve it chilled or at room temperature.
What are the health benefits of dahi rice?
Dahi rice is nutritious and provides various benefits. Yoghurt is a good source of probiotics; it supports the digestive system in maintaining a healthy gut. The dish is also rich in carbohydrates, which makes it filling. The meal is cooling and is consumed much better in the scorching hot climate. Dahi Bhat can also ease the stomach after spicy food. It is a low-calorie food that is prepared with less oil.