Dahi bhutti is basically rice mixed with curds. It originates from the South of India and is very popular dish in the Maharashtra and southern parts of India. Generally, a home meal in these parts does not end until this dish is served.
This also helps to control acidity and other related issues.
Rice (cooked) – 1 cup
Plain unsweetened Yoghurt (dahi) – 1 ½ cups
Milk – ½ cup
Sugar – ¼ teaspoon
Salt – to taste
Corainder springs (finely chopped) – 1 teaspoon
For tempering –
Butter (Ghee) – 1 tablespoon
Cumin seeds – ½ teaspoon
Curry leaves – 4- 5
White lentils (urad dal) – ¼ teaspoon (optional)
Dried red chili – 1
- Mix the rice, yoghurt, milk, coriander, sugar and salt together and mix well.
- In a pan heat the ghee and add cumin seeds and curry leaves.
- Add the white lentils and dried red chili.
- Pour it over the rice mixture. Mix well.
- Serve at room temperature.
It tastes great when served with typical Indian mango or lemon pickles.
You can also mix pomegranate, chopped cucumber to give a unique taste.