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Main ingredients | Coarse gram flour, Long grain rice, Yogurt, Red chilli powder, Turmeric powder, Corainder powder, Cumin powder, Fresh coriander leaves, Ginger-green chilli paste, Mustard seeds, Cumin seeds, Dried red chillies, Curry leaves |
Cuisine | Maharashtrian |
Course | Rice |
Prep time | 25-30 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1½ cups coarse gram flour (jada besan)
- 1½ cups long grain rice, soaked for 30 minutes and drained
- 2 tablespoons yogurt
- ½ teaspoon red chilli powder
- ¾ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- Salt to taste
- 4 tablespoons chopped fresh coriander leaves
- 1 teaspoon ginger-green chilli paste
- 3 tablespoons oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 4-5 dried red chillies
- 8-10 curry leaves
Method
- Take coarse gram flour in a bowl, add yogurt, red chilli powder, ¼ teaspoon turmeric powder, coriander powder, cumin powder, salt, 2 tablespoons coriander leaves and ginger-green chilli paste and mix well. Add ¾ cup water and mix well. Add 1 tablespoon oil and mix well. Divide the mixture into equal portions.
- Heat remaining oil in a deep pan, add mustard seeds and once they start to splutter, add cumin seeds, dried red chillies and curry leaves and mix well.
- Add remaining turmeric powder and mix well. Add rice and mix well.
- Add 3 cups water and salt and mix well. Once the mixture comes to a boil, add the prepared pieces of the dough and mix well with light hands.
- Cover and cook on medium heat for 10-15 minutes. Add coriander leaves and mix well.
- Transfer into a serving plate and serve hot.
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