vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
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Creamy, gut-friendly Dahi Vagharelo Bhaat – a cool, comforting homestyle meal that’s simply delicious.
A comforting Gujarati classic, this dish transforms leftover rice into a flavorful meal with tangy yogurt and a fragrant tempering of spices. Ready in minutes, it's perfect for a quick lunch or a light dinner.
Serving size: 1 serving
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Creamy, gut-friendly Dahi Vagharelo Bhaat – a cool, comforting homestyle meal that’s simply delicious.
This gujarati dish is perfect for dinner. With 372.12 calories and 9.47g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the Rice Base: In a large mixing bowl, combine the cooked rice, whisked curd, and salt. Use a light hand to mix everything together, ensuring the rice grains remain intact and are evenly coated. Set aside.
Create the Tempering (Vaghar): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Infuse the Spices: To the spluttering mustard seeds, add the cumin seeds and let them sizzle for 10-15 seconds. Then, add the asafoetida, curry leaves, chopped green chilies, and grated ginger. Sauté for about 30 seconds until the curry leaves turn crisp and the raw smell of ginger disappears.
Finalize the Tempering: Add the turmeric powder and optional sugar. Give it a quick stir for 2-3 seconds and immediately turn off the heat to prevent the turmeric from burning.
Combine and Serve: Pour the hot, aromatic tempering directly over the yogurt-rice mixture. Mix gently but thoroughly until the tempering is well-distributed. Garnish with freshly chopped coriander leaves and serve immediately to enjoy the delightful contrast of cool rice and warm spices.