Rice · Chokha
Jeeray Dhaka piya Choka
Cumin & raisin rice
Plain boiled choka dressed with a quick tempering of cumin seeds and raisins in ghee, which gives it a savoury-sweet note. It is an alternative to regular choka.
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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Follow the Choka recipe up to its step 3 (soak the rice about ; boil it in a toap (pot) with salt; drain off excess water if needed).
In a pan, heat the ghee on a medium flame. When it melts, add the cumin seeds and let them temper.
When the cumin seeds begin to turn brown, add the raisins. Pour this tempering into the toap holding the boiled rice and mix well.
Serve piping hot.
My notes
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Tips and variations
Unlike plain Choka, there is no final simmer on the tawa; the cumin-and-raisin tempering takes its place.
Serve with
An alternative to regular choka, usually served with Teedali Poath and Maghamethi.
Recipes mentioned here
Nutrition
EstimatedPer serving
250 kcal
- Protein
- 5 g
- Carbohydrate
- 54 g
- Fat
- 1 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
760 kcal
- Protein
- 14 g
- Carbohydrate
- 163 g
- Fat
- 4 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