In the node detail page
- Duration: 20 minutes
- Serves: 2-3 people
It’s best to soak the rice overnight or for more than five hours to ensure the right texture. Also, make sure the ingredients are added in the right order so that the flavours are absorbed well into the rice and vegetables.
- 1375 views
Dodkyacha bhaat is neither a khichdi nor a pulao but a sort of in-between dish. A favourite with the elderly, this dish is considered to be a complete, strength-giving meal.
- Ridge gourd, (turai) grated (1 cup)
- Rice (1 cup)
- Oil (4 tsp)
- Mustard seeds (sarson) (1 tsp)
- Cumin seeds (jeera) (1 tsp)
- Asafoetida (hing) (1/2 tsp)
- Green chillies, finely chopped (1 tbsp)
- Ginger, grated (1 tsp)
- Coriander-cumin seeds (dhania-jeera) powder (1 tsp)
- Sugar ( 1/2 tsp)
- Salt (to taste)
- Curd (dahi) (1/2 cup)
- Fresh coconut, grated ((1 tbsp))
- Coriander leaves (hara dhania), finely chopped (1 tbsp)
- Heat 1 tsp oil in a kadhai, sauté rice on a medium flame for 2 minutes.
- Remove from flame, and transfer the rice to a deep bowl, add enough water to soak the rice, cover and keep aside for at least 5 hours. Drain out the water and set aside.
- In a bowl, combine the curd and 2 cups of water, whisk and keep aside.
- Heat the remaining 3 tsp oil in the kadhai and add sarson to it.
- When the seeds crackle, add jeera, hing, green chillies and ginger and sauté on medium flame for half a minute.
- Add the ridge gourd and sauté for 1– 2 minutes.
- Add the rice, mix well and cover and cook on a slow flame for 3 minutes, stirring occasionally.
- Add the coriander-cumin seeds powder, sugar, curd-water mixture and salt, mix well and cover and cook on a medium flame for 6–8 minutes, stirring occasionally.
- Serve immediately garnished with coriander and coconut.