Chire Doi
Flattened rice soaked in sweetened yogurt with banana and jaggery. A Bengali summer breakfast and offering — light, cooling, prepared in minutes with no cooking.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- banana — 100 g (chopped)
- rice — 100 g (ground)
- Jaggery — 100 g (whole)
- salt (optional) (whole)
- Curd — 100 g (whole)
Tempering
- Mustard Oil — 2 tbsp (whole)
Method
- Wash and prepare all ingredients for Chire Doi. Chop vegetables, marinate protein if needed.
- Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste, sauté for a minute until raw smell disappears.
- Add tomatoes and cook until oil separates from the masala.
- Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
- Add the main ingredient. Mix well and coat with masala.
- Cover and cook on medium-low flame, stirring occasionally, until done.
- Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.
Common questions
- How many calories in one plate of Chire Doi?
- 379 kcal per plate.
- How much cooking time?
- 10 min.