Chuda Dahi
A simple, no-cook Odia breakfast made with flattened rice, creamy yogurt, sweet bananas, and a touch of jaggery. This refreshing and wholesome dish is ready in minutes and perfect for a quick, satisfying meal.
For 4 servings
4 steps.
- 1
Step 1
- a.Prepare the Poha
- b.Place the poha in a fine-mesh strainer.
- c.Rinse it under cold running water for about 15-20 seconds, moving it around with your fingers to ensure it's evenly wetted.
- d.Do not soak the poha. Shake the strainer well to drain all excess water.
- e.Let the poha sit in the strainer for 5 minutes to soften and fluff up.
- 2
Step 2
- a.Create the Curd and Banana Base
- b.In a large mixing bowl, peel and mash the ripe bananas with a fork until they are pulpy but still have some small chunks for texture.
- c.Add the curd, grated jaggery, and grated fresh coconut to the mashed bananas.
- d.Whisk everything together until the jaggery is mostly dissolved and the mixture is creamy and well-combined.
- 3
Step 3
- a.Combine All Ingredients
- b.Add the softened poha to the curd mixture in the bowl.
- c.Sprinkle in the salt and optional cardamom powder.
- d.Gently fold all the ingredients together with a spatula until the poha is evenly coated. Avoid vigorous mixing to prevent the poha from breaking and becoming mushy.
- 4
Step 4
- a.Rest and Serve
- b.Let the prepared Chuda Dahi rest for 2-3 minutes. This allows the poha to absorb the flavors.
- c.Divide into serving bowls and serve immediately for the best texture and taste.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use medium or thick poha (jada poha). Thin poha will disintegrate and turn into a paste.
- 2The key to perfect texture is a quick rinse, not a soak. The residual moisture is enough to soften the poha.
- 3Use full-fat, slightly tangy curd for the richest flavor and creamiest consistency.
- 4The ripeness of your bananas will affect the overall sweetness. Adjust the amount of jaggery accordingly.
- 5Chuda Dahi is best enjoyed fresh. It does not store well as the poha continues to absorb moisture, becoming either too dry or too soggy over time.
- 6For a festive touch, add a tablespoon of crumbled chenna (fresh paneer) to the mixture for extra richness.
Adapt it for your goals.
Fruity Twist
Add 1/2 cup of chopped seasonal fruits like mango, pomegranate arils, or sapota (chiku) for extra flavor and texture.
Nutty CrunchNutty Crunch
Mix in 2-3 tablespoons of chopped nuts like cashews, almonds, or walnuts for a delightful crunch.
Rich VersionRich Version
For a more indulgent dish, add 2 tablespoons of crumbled khoya (milk solids) or fresh chenna (paneer) to the curd mixture.
Savory AlternativeSavory Alternative
For a savory version, omit bananas and jaggery. Instead, add finely chopped onion, green chilies, cilantro, a pinch of roasted cumin powder, and a squeeze of lemon juice.
Why this is on our healthy list.
Excellent Source of Probiotics
The use of dahi (curd) provides beneficial probiotics, which are excellent for gut health, aiding digestion and strengthening the immune system.
Instant Energy Boost
Poha is a source of healthy carbohydrates, and bananas provide natural sugars, making this a perfect breakfast for an instant and sustained energy release to start your day.
Nutrient-Dense Meal
This dish offers a balanced profile of macronutrients and micronutrients, including carbohydrates from poha, protein and calcium from curd, and potassium and fiber from bananas.
Easy to Digest
As a no-cook, simple meal, Chuda Dahi is light on the stomach and easy to digest, making it an ideal choice for a quick breakfast or a light snack.
Frequently asked questions
Chuda Dahi is a traditional no-cook breakfast dish from Odisha, India. It's made by combining flattened rice (Chuda), yogurt (Dahi), ripe bananas, and a sweetener like jaggery, often garnished with fresh coconut.