Chhattisgarhi Basi
Veg
Vegan
Soaked overnight rice — cooked rice left in water from the previous evening until it softens and ferments lightly, eaten cold the next morning with raw onion, green chilli, salt, and mango pickle. The quintessential rural Chhattisgarhi breakfast, particularly in summer when the fermented rice is cooling and digestive.
Cuisines
Chhattisgarhi
Best for
Breakfast
Build a full meal around Chhattisgarhi Basi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
|
2 cups | Rice , cooked, preferably leftover |
|
1 cup | Water |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Fenugreek Seed |
|
2 | Green Chili , chopped |
|
1 | Onion , finely chopped |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Salt |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 In a large bowl, soak the cooked rice in 1 cup of water for about 15 minutes.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add cumin seeds, mustard seeds, and fenugreek seeds. Allow them to splutter.
- 4 Add chopped green chilies and onions. Sauté until the onions turn translucent.
- 5 Add turmeric powder, red chili powder, and salt. Mix well.
- 6 Drain the soaked rice and add it to the pan. Stir to combine with the spices.
- 7 Cook for 5-7 minutes, stirring occasionally, until the rice is heated through.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic taste, use leftover rice that has been refrigerated overnight.