28 states: How to make Chhattisgarh's Dehrori
Loved the recipes from India's 28 states?
Here's one more delicious recipe: Chhattisgarh's Dehrori
Uttar Pradesh's Baingan Ki Lonje
Tamil Nadu's Kambu Koozh
Himachal Pradesh's Madra
Uttarakhand's Bal Mithai
Karnataka's Pandi Curry
Punjab's Makki Ki Roti and Sarson Ka Saag
Odisha's Chhena Poda
West Bengal's Daab Chingri
Bihar's Litti Chokha
Madhya Pradesh's Bhutte ka Kees
Kerala's Irachi Ishtu
Gujarat's special Khandvi
Masor Tenga, Assam's fish curry recipe
Andhra special Gongura Pachadi
Presenting Reshma Saha Mukherjee's recipe for Dehrori from Chhattisgarh.
- 2 cups rice
- 1/2 cup curd
- 2 cups of water
- 3-4 cups sugar
- Dry fruits
- 1 tbsp cardamom powder
- 1 tbsp clove powder
- Soak the rice in water for five to six hours.
- Drain the water and grind the rice into a coarse paste.
- Add curd to the rice and knead the dough.
- Leave it overnight for fermentation.
- Make small balls of the dough.
- Press the dough balls to give a flat round shape and deep fry in ghee.
- Remove when both sides turn reddish brown.
- Add the sugar in two cups of water, and heat on the stove to make sugar syrup.
- Add cardamom and cloves powder.
- Keep boiling till it leaves 1-2 strings between you finger and thumb.
- Pour the syrup on the fried bread, until they are completely soaked.
- Garnish with dry fruits and serve warm or cold.
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Photographs: Reshma Saha Mukherjee