Rice · Chokha
Bhaat Khatto
Tangy curd rice
A cold-friendly curd rice (khatto = sour/tangy) in which hot steamed rice is mixed with beaten curd, partly crushed mustard seeds and ginger powder. It can be eaten at room temperature or chilled.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Steam the rice.
While the rice is still hot, add the beaten curds, salt, partly crushed mustard seeds and ginger powder. Mix until everything is well blended.
Let it cool, and serve as needed.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Served at room temperature or chilled, as preferred. It is one of the traditional foods eaten during Thado, but it can be made at any time as a light meal.
Nutrition
EstimatedPer serving
290 kcal
- Protein
- 7 g
- Carbohydrate
- 56 g
- Fat
- 3 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
860 kcal
- Protein
- 22 g
- Carbohydrate
- 169 g
- Fat
- 9 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos