Curd Rice
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 5 minutes
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Difficulty Level: Easy
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Course: Rice
Cuisine: Indian
Key Ingredients:
Yogurt
Rice
Split skinless black gram
Split Bengal gram
Cashewnuts
Fresh pomegranate pearls
About Curd Rice
Table of Contents
The healthy curd rice
made flavourful and interesting
- Yogurt 2 cups
- Rice, cooked 3 cups
- Oil 1 tbsp
- Mustard seeds 2 tsps
Step 1.Heat oil in a non-stick pan, add mustard seeds, curry leaves, ginger, split black gram and split Bengal gram and saute till fragrant.
Step 2.Take yogurt in a mixing bowl and whisk it well till it becomes smooth and creamy. Add rice and mix well.
Read MoreIngredients
- Yogurt 2 cups
- Rice, cooked 3 cups
- Oil 1 tbsp
- Mustard seeds 2 tsps
- Curry leaves 10 to 12
- Ginger, grated 1 tsp
- Split skinless black gram (dhuli urad dal), boiled ¼ cup
- Split Bengal gram (chana dal), boiled ¼ cup
- Cashewnuts, crushed 5 to 6
- Fresh pomegranate pearls 1½ tbsps
- Fresh coriander leaves a few sprigs
How to Make Curd Rice (Stepwise Photos)
Method
- Heat oil in a non-stick pan, add mustard seeds, curry leaves, ginger, split black gram and split Bengal gram and saute till fragrant.
- Take yogurt in a mixing bowl and whisk it well till it becomes smooth and creamy. Add rice and mix well.
- Add cashewnuts and pomegranate pearls and mix well. Add the tempering and mix well.
- Chop a few coriander sprigs finely and add and mix.
- Take a sunflower mould, sprinkle a few fresh pomegranate pearls in it, put the curd rice in it and press lightly.
- Upturn the mould onto a serving dish, garnish with a sprig of fresh coriander and serve.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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