Dahi Butti

Dahi Butti in Marathi

Time: 10 to 15 minutes
Makes 2 to 3 servings

Ingredients:
3/4 cup Rice
3/4 to 1 cup yogurt
1/4 to 1/2 cup cold milk
1 tsp ghee, 3-4 curry leaves, 2 dry red chilies, 1/4 tsp urad dal, 2 pinches cumin seeds, 2 pinches hing, 1/4 tsp grated ginger
Salt to taste

Method:
1) Wash rice. Add 1.5 cups to 2 cups of water and pressure cook upto 2-3 whistles. Do not add salt while cooking. Let the pressure release on its own.
2) Get the rice out and transfer it into a medium bowl. Add milk and mix well. Adding cold milk will help the rice to cool down quickly. Do not add yogurt in hot mixture, it will separate.
3) Add yogurt and salt. Mix.
4) Heat ghee in a tadka pan. Once ghee is hot, add urad dal and wait till color turns pink. Then add cumin seeds, hing, curry leaves and red chilies. Turn off the heat. If chilies are not immersing in ghee then press them with a spoon. Add ginger and stir with a spoon. Pour this tempering into curd rice.
Mix well and serve.

Tips:
1) Leftover rice can be used to make dahi butti. This rice becomes slightly hard. We need soft textured rice for making dahi butti. Steam cook in pressure cooker for 5 minutes and then follow the above recipe.
2) You may add 1/2 tsp sugar to give a hint of sweetness.
3) Amount of yogurt may be vary slightly. Add quarter of a cup at a time