Dahi Vagharelo Bhaat

Name: Dahi Vagharelo Bhaat
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 1.5 cup rice (cooked and cooled, preferably leftover); 2 cup yogurt (thick, whisked until smooth, at room temperature); 2 tsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 8 pcs curry leaves (fresh); 2 pcs dried red chili (broken in half); 1 pinch asafoetida; 0.5 tsp ginger (freshly grated); 1 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 pinch salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(87)

TASTE SCORE

7/10

A comforting Gujarati-style tempered yogurt rice that comes together in minutes. Soft, creamy rice folded into cool yogurt, then topped with a crackling tadka of mustard seeds, curry leaves, and dried red chilies. Perfect for using up leftover rice on a busy weekday.

PREP

COOK

SERVES

1 KATORI

359 cal

SERVINGS

METHOD · 4 STEPS

prep
Prepare the yogurt rice base.
1.In a large mixing bowl, whisk the yogurt with a pinch of salt until completely smooth.
2.Gently fold in the cooled cooked rice, breaking up any clumps. Mix until the rice is evenly coated. Set aside.
TIPRoom-temperature yogurt blends more smoothly and prevents the rice from turning watery. Pull it out of the fridge 15 minutes before you start.
temper · ~2 min
Make the tadka.
1.Heat oil in a small pan over medium heat until shimmering.
2.Add mustard seeds and let them crackle for 30 seconds.
3.Add cumin seeds and asafoetida. Sauté until the cumin turns a shade darker, about 15 seconds.
4.Drop in the dried red chilies, slit green chili, curry leaves, and grated ginger. Fry until fragrant, about 30 seconds.
5.Sprinkle in the turmeric powder, give it a quick stir, and immediately take the pan off the heat.
TIPDon't let the turmeric burn — it turns bitter instantly. Add it right at the end, off heat.
mix
Pour the hot tadka over the yogurt rice.
Immediately scrape the entire tadka — oil, spices, and all — onto the yogurt rice mixture. Fold gently until the tadka is evenly distributed.
garnish
Garnish with fresh coriander and serve.
Scatter chopped coriander leaves on top. Serve at room temperature or lightly chilled, as a light main with papad or pickle on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old leftover rice for the best texture — fresh rice can turn mushy when folded into yogurt.
2
Whisk the yogurt until it is silky smooth before adding rice; lumps will create uneven consistency.
3
Keep the tadka hot when pouring it over the yogurt rice to release the full aroma of the spices.
4
Fold the rice gently with a spatula to avoid breaking the grains; overmixing yields a pasty dish.
5
Let the finished dish rest for 5 minutes after mixing so the flavors meld beautifully.
6
Serve the bhaat at room temperature for the most authentic Gujarati experience.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with thick coconut yogurt or blended soaked cashew cream. The dish stays creamy and tangy, made suitable for a plant-based diet.

high protein

High-protein

Fold in a cup of steamed chickpeas or cubed paneer along with the rice. Adds protein and turns it into a more filling meal.

low oil

Low-oil

Dry-roast the mustard seeds and cumin in a non-stick pan with just a teaspoon of oil, then proceed with a splash of water for the tadka to keep it light.

spicy