INGREDIENTS:
- 1 cup Cooked rice (fermented overnight in water)
- Water (Enough to soak the rice)
- ½ Cup Yogurt
- 1 small Onion (chopped)
- 1-2 Green chilies, finely chopped (adjust to taste)
- Salt To taste
For Tempering:
- 1 tsp ghee
- ½ tsp Mustard seeds
- Curry leaves: A few
- 1 Dry red chili, broken into pieces
- Asafoetida (hing): A pinch
HOW TO MAKE:
Take cooked rice and soak it in water overnight (8-10 hours) at room temperature to ferment.
The rice will develop a mild sourness, indicating it’s ready.
Drain excess water from the fermented rice if necessary.
Add yogurt to the rice and mix well to create a creamy texture.
Stir in the chopped onion, green chilies, and salt.
Heat oil or ghee in a small pan.
Add mustard seeds and let them splutter.
Add curry leaves, dry red chili, and a pinch of asafoetida. Fry briefly until aromatic.
Pour the tempering over the rice and yogurt mixture. Mix gently to combine.
Serve immediately or chill for a refreshing summer meal.
NUTRITIONAL VALUE:
