Daddojanam
temple style daddojanam recipe | andhra style curd rice | bagalabath
Ingredients
Main
- Chana Dal — 1 tsp (whole)
- Curd — 1 cup (whole)
- cumin — 1 tsp (ground)
- rice — 95 g (whole)
- Milk — 120 g (whole)
- mustard — 1 tsp (ground)
- oil — 2 tbsp (whole)
Tempering
- Urad Dal — 1 tsp (whole)
- Curry Leaves — 1 piece (ground)
- Asafoetida — 1 pinch (ground)
Method
- firstly, in a pressure cooker take ½ cup rice and add 1½ cup water.
- pressure cook for 5 whistles or until rice is cooked well.
- once the pressure is released open the cooker and mash the rice smooth.
- transfer to the bowl and add ½ cup milk.
- mix well making sure rice is well combined. adding milk helps to soften rice and also prevents curd rice from turning sour when kept for long time.
- allow it to rest for 5 to 10 minutes or until its cooled completely.
- further, add 1 cup curd and ½ tsp salt. mix well.
- now prepare tempering by heating 2 tbsp oil.
- add 1 tsp mustard, 1 tsp cumin, 1 tsp urad dal, 1 tsp chana dal, pinch hing, ½ tsp pepper and few curry leaves.
- splutter the tempering and pour over the curd rice.
- mix well making sure everything is well combined. for prasadam do not add chilli, ginger and coriander.
- finally, daddojanam or temple style curd rice is ready for naivedyam.
Common questions
- How many calories in one plate of Daddojanam?
- 298 kcal per plate.
- How much cooking time?
- 17 min — 2 min prep, 15 min cooking.
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