Chhattisgarhi Basi

Chhattisgarhi Basi

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

Recipe

Prep: 15 min Cook: 10 min Total: 25 min 2-3 servings

Ingredients

2 cups cooked rice (preferably leftover)
1 cup water
1 tablespoon mustard oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
2 green chilies, chopped
1 medium onion, finely chopped
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon salt
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 In a large bowl, soak the cooked rice in 1 cup of water for about 15 minutes.
  2. 2 Heat mustard oil in a pan over medium heat.
  3. 3 Add cumin seeds, mustard seeds, and fenugreek seeds. Allow them to splutter.
  4. 4 Add chopped green chilies and onions. Sauté until the onions turn translucent.
  5. 5 Add turmeric powder, red chili powder, and salt. Mix well.
  6. 6 Drain the soaked rice and add it to the pan. Stir to combine with the spices.
  7. 7 Cook for 5-7 minutes, stirring occasionally, until the rice is heated through.
  8. 8 Garnish with fresh coriander leaves before serving.

Tips

For a more authentic taste, use leftover rice that has been refrigerated overnight.