A flavorful and tangy one-pot rice dish from Karnataka, where rice is cooked with ripe tomatoes and a fragrant spice blend. A perfect, quick meal for a busy weekday lunch or breakfast.
Prep15 min
Cook20 min
Soak20 min
Servings4
Serving size: 1 cup
431cal
8gprotein
67gcarbs
Ingredients
1.5 cup Sona Masuri Rice (Or any short-grain rice like ponni or kolam)
3 tbsp Vegetable Oil (Any neutral cooking oil works well)
1 tbsp Ghee (Adds richness, can be skipped for a vegan version)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tbsp Chana Dal
1 tsp Urad Dal
0.25 tsp Hing (Also known as Asafoetida)
10 leaves Curry Leaves (Fresh curry leaves are recommended)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Crispy, light, and airy sun-dried rice crisps from Karnataka. These homemade fryums puff up beautifully when deep-fried, making them a perfect crunchy side for sambar rice or a delightful snack on their own.
About Tomato Bath, Cucumber Raita and Akki Sandige
Tangy tomato bath with cool raita – a gut-friendly, quick-to-make meal. Don't forget the crispy sandige!
This udupi dish is perfect for lunch. With 583.1500000000001 calories and 14.12g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
1 large Onion (Finely sliced)
3 pcs Green Chili (Slit lengthwise, adjust quantity for spice level)
1.5 tsp Ginger Garlic Paste
4 medium Tomatoes (Ripe and finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Garam Masala (Vangi Bath powder can be used for a more authentic flavor)
1.5 tsp Salt (Adjust to taste)
3 cup Water (Use a 1:2 rice to water ratio)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for extra tang)
Instructions
1
Prepare the rice: Rinse the rice under cool running water until the water runs clear. Soak the rice in fresh water for 20-30 minutes. After soaking, drain the water completely and set the rice aside.
2
Temper the spices: Heat oil and ghee in a 3-liter pressure cooker over medium heat. Once hot, add mustard seeds and let them splutter. Then, add cumin seeds, chana dal, and urad dal. Sauté for about a minute until the dals turn light golden. Finally, add the hing and curry leaves and sauté for another 10-15 seconds.
3
Sauté aromatics: Add the sliced onions and slit green chilies to the cooker. Sauté for 3-4 minutes until the onions become soft and translucent. Add the ginger-garlic paste and continue to sauté for another minute until the raw aroma disappears.
4
Cook the tomato base: Add the finely chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down and become soft and mushy. Add the turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2 minutes until the oil begins to separate from the masala.
5
Combine with rice: Add the soaked and drained rice to the cooker. Gently stir for one minute, ensuring the rice grains are well-coated with the tomato masala without breaking them.
6
Pressure cook: Pour in 3 cups of water and stir everything together. Taste the water and adjust the salt if necessary. Secure the lid of the pressure cooker and cook on a medium flame for 2 whistles.
7
Rest and fluff: Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes. Once the pressure has fully subsided, open the lid. Gently fluff the rice with a fork to separate the grains.
8
Garnish and serve: Garnish with freshly chopped coriander leaves and a squeeze of lemon juice (if using). Serve the Tomato Bath hot with a side of raita, papad, or potato chips.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
0.25 cup Sabudana (Also known as sago or tapioca pearls)
5 cup Water (Divided use: 1 cup for slurry, 4 for boiling)
5 pcs Green Chilies (Adjust to your spice preference)
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
1.5 tsp Salt (Adjust to taste)
2 cup Vegetable Oil (For deep frying)
Instructions
1
Preparation (2 hours 10 minutes - 10 mins active)
Rinse 1/4 cup of sabudana pearls thoroughly. Soak them in 1/2 cup of water for at least 2 hours, or until they are soft and can be easily mashed between your fingers.
In a separate bowl, whisk 1 cup of rice flour with 1 cup of water until you have a completely smooth, lump-free slurry. Set this aside.
Grind the green chilies into a coarse paste. You can add a teaspoon of water if needed to help with grinding.
2
Cooking the Batter (20-25 minutes)
In a heavy-bottomed pot or kadai, bring the remaining 4 cups of water to a rolling boil over medium-high heat.
Once boiling, add 1.5 tsp salt, 1/4 tsp hing, and the green chili paste. Stir well to combine.
Reduce the heat to low. While whisking continuously with one hand, slowly pour the rice flour slurry into the pot with the other hand. This is crucial to prevent lumps.
Add the soaked sabudana (along with any unabsorbed water) and 1 tsp of cumin seeds to the pot.
Continue to cook on low-medium heat for 15-20 minutes, stirring constantly with a spatula, scraping the bottom and sides to prevent sticking.
The batter is cooked when it becomes glossy, translucent, and thick enough that a line drawn through it on the back of a spoon holds its shape.
3
Shaping and Sun-Drying (2-4 days)
Remove the pot from the heat and let the batter cool for 10-15 minutes. It should be warm to the touch but not scalding.
Lay clean plastic sheets, parchment paper, or greased trays in a location with direct, strong sunlight.
Using a spoon, drop small dollops of the batter onto the sheet, leaving about an inch of space between each one. For more uniform shapes, you can use a piping bag or a chakli press.
Let the sandige sun-dry completely for 2 to 4 days. The duration depends heavily on the intensity of the sun and local humidity.
They are fully dried when they are hard, brittle, and peel off the sheet effortlessly. Flip them over after the first day to ensure even drying.
4
Storing and Frying (5 minutes)
Once bone-dry, collect the sandige and store them in a clean, airtight container at room temperature. They will last for up to a year.
To serve, heat vegetable oil in a kadai over medium-high heat. The oil is ready when a tiny piece of sandige dropped in sizzles and puffs up immediately.
Fry a few sandige at a time for 5-10 seconds until they expand fully and turn crisp and white. Do not let them brown.
Use a slotted spoon to remove them from the oil and drain on a plate lined with paper towels. Serve immediately.
