Rice · Chokha
Choka
Plain boiled rice
The plain boiled rice that anchors a Bhatia lunch (sakhree): rice soaked for an hour, boiled with salt, drained if needed, then given a final 10-minute simmer on a tawa with a little ghee mixed in. Most Bhatia curries are eaten with plain chokha or with dal toppings.
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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Soak the rice in water for about before cooking.
Boil the rice in a toap (pot) with salt.
When the rice is done, drain off any excess water if needed.
Set the toap on a tawa (flat griddle) and let it simmer for . Then add the ghee and mix well.
Serve piping hot.
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 lunch with any Bhatia curry.
Recipes mentioned here
Nutrition
EstimatedPer serving
260 kcal
- Protein
- 5 g
- Carbohydrate
- 53 g
- Fat
- 3 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
790 kcal
- Protein
- 14 g
- Carbohydrate
- 158 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
About this dishCultural note
Cultural note
"Chokha" and "Sakri" (the rice meal at lunch) are often used interchangeably. "Bhath" is the Gujarati word for rice, and Bhatias use it only in the name of their principal lunch speciality, "Dar, Bhath, Curry" (lentils, rice and curry), in place of "chokha". Bhatias are among the few Indian communities that begin the meal with chokha and then go on to phulko (flatbreads); most others begin with roti or chapati and finish with rice.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos