Chura Dahi (Flattened Rice with Curd)
Chura Dahi (चूड़ा दही), also known as Poha Dahi, is a simple, wholesome, and traditional dish from Bihar and eastern Uttar Pradesh. Made from flattened rice (chura or poha) and curd (dahi), it’s especially popular during festivals like Makar Sankranti, often paired with jaggery (gur) and banana.
🥣 Ingredients (for 2 servings)
- 1 cup flattened rice (chura/poha) – preferably medium or thin variety
- 1 to 1½ cups fresh curd (dahi) – whisked
- 1–2 tbsp jaggery (gur) or sugar – as per taste
- 1 ripe banana – chopped (optional but traditional)
- A pinch of salt (optional)
- Milk – optional, to adjust consistency
- Ghee – optional, a few drops for flavor
🥄 How to Prepare
Basic Traditional Method:
- Rinse the Chura:
- Wash flattened rice in cold water once or twice to remove dust.
- Drain and let it rest for 2–3 minutes until it softens. (Do not soak for too long if using thin chura.)
- Mix with Curd:
- In a bowl, add softened chura.
- Mix in fresh curd and a bit of milk if you like it creamier.
- Add Sweetener:
- Stir in jaggery or sugar until dissolved. You can also use grated jaggery or small pieces.
- Add Fruits (Optional):
- Add chopped bananas for extra sweetness and nutrition.
- Finish with Flavor:
- Add a pinch of salt or a few drops of ghee for a more authentic Bihari touch.
🪔 Variations
- Savoury Version: Add chopped onions, green chilies, mustard oil, and salt.
- Festive Version (Makar Sankranti): Served with tilkut (sesame sweets), gur, banana, and sometimes litti.
- Protein Boost: Add soaked chia seeds or a spoon of soaked peanuts for texture.
🌞 Why It’s Special
- Cooling: Perfect for hot summers.
- Light & Filling: Great for breakfast or light dinner.
- No-cook: Quick and easy to make, especially during fasting or festivals.