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A beloved Bihari breakfast classic, this no-cook dish combines flattened rice, creamy yogurt, and sweet jaggery. It's a simple, wholesome, and incredibly satisfying meal, especially popular during Makar Sankranti.
For 4 servings
Rinse and Soften Poha
Combine Ingredients
Final Assembly and Serving
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A beloved Bihari breakfast classic, this no-cook dish combines flattened rice, creamy yogurt, and sweet jaggery. It's a simple, wholesome, and incredibly satisfying meal, especially popular during Makar Sankranti.
This bihari recipe takes 5 minutes to prepare and yields 4 servings. At 455.47 calories per serving with 9.49g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Incorporate other seasonal fruits like diced mango, pomegranate arils, or chopped apples for extra flavor and texture.
For a crunchy element, top with a tablespoon of chopped almonds, cashews, or walnuts before serving.
Add a pinch of green cardamom powder (elaichi) for a fragrant twist.
Substitute the dairy curd and milk with plant-based alternatives like coconut yogurt or almond milk.
The curd (dahi) in this dish is a fantastic source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, aid digestion, and boost immunity.
Combining carbohydrates from poha, banana, and jaggery, this meal provides a quick and sustained release of energy, making it an ideal breakfast to start your day.
Jaggery is an unrefined sugar that retains minerals like iron, which is crucial for preventing anemia and maintaining healthy blood cells.
Curd has natural cooling properties, which helps in keeping the body cool and hydrated, especially during warmer months.
One serving of Dahi Chura Gur contains approximately 530-550 calories, making it a substantial and energy-dense breakfast. The exact count can vary based on the type of curd and the size of the bananas used.
Yes, it is considered a wholesome and balanced meal. It provides a good mix of carbohydrates for energy, protein from curd, and essential minerals from jaggery. The curd also offers probiotics, which are beneficial for gut health.
It is strongly recommended to prepare and serve Dahi Chura Gur immediately. If made in advance, the poha will absorb all the liquid from the curd, becoming soggy and losing its desirable texture.
Thick poha (mota poha) is essential for this recipe. Thin or medium varieties are too delicate and will turn mushy when mixed with curd.
You can use sugar, but jaggery (gur) is traditional and provides the authentic, earthy sweetness and caramel notes characteristic of this dish. Jaggery is also less refined and contains more minerals than white sugar.
If your dish is too dry, it could be because the poha absorbed too much liquid or the curd used was very thick. You can easily fix this by stirring in a little milk or more curd until you reach your preferred consistency.