INGRIEDIENTS (1 serving)
- Raw rice – 50 g (about ¼ cup raw rice)
- Water – 1½ cups (for overnight fermentation)
- Curd (dahi) – 150 g (about ¾ cup)
- Cucumber – 60 g, finely chopped
- Roasted jeera powder – ¼ teaspoon
- Hing – a small pinch
- Salt – to taste
- Fresh coriander leaves – small handful, chopped
PREPARATION
- Wash raw rice and cook it with water until soft.
- Allow the cooked rice to cool slightly.
- Transfer the rice to a bowl and add clean drinking water so the rice is submerged.
- Cover loosely and leave it overnight at room temperature for 8–10 hours to ferment.
- In the morning, keep some of the fermented water or drain a little if it feels too watery.
- Add curd, chopped cucumber, roasted jeera powder, hing and salt to the fermented rice.
- Mix gently.
- Garnish with coriander leaves.
NUTRITIONAL VALUE (per serving)
- Calories ~ 300–310 kcal
- Protein ~ 8–9 g
