Yogurt Rice

Got a lot of left-over rice that you don’t know what to do with? Make Yogurt Rice!! It’s simple and satisfying. Eat Yogurt Rice (Dahi Bhaat) with a little mango pickle – it’s yummy!

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Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 2-3


Rice – 3 cups, cooked and lightly mashed
Yogurt / Curd / Dahi – 2 cups, beaten
Salt – to taste
Oil – 3 tsp
Rai (Mustard Seeds) – ½ tsp
Whole Red Chili – 1
Hing /Asafoetida – pinch
Chana Dal – 1 tsp
Urad Daal – 1 tsp
Curry Leaves – 1 sprig
Green Chilies – 1 or 2 to taste, finely chopped
Ginger – ½ tsp, grated
Cilantro – 2 sprigs, chopped


1. Heat leftover Rice in the microwave for 2 to 3 minutes.
2. Add Yogurt and Salt and mix well.
3. Heat Oil in a small pan.
4. Add Rai and allow it to sputter.
5. Add Whole Red Chili and Hing.
6. Add Chana Dal and Urad Daal and cook until the Daals turn light brown.
7. Add Curry Leaves, Green Chilies and Ginger – mix well and cook for 1 minute.
8. Add the above mixture to the Rice and Yogurt – mix well.
9. Garnish with chopped Cilantro leaves.


1. If the Rice and Yogurt mixture is looking a little dry, add a little Milk to thin it down. The Milk also helps to cut the tartness of the Yogurt.
2. For a variation, mix in some Pomegranate Seeds. They add a lot of color and sweetness to the dish.

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0 thoughts on “Yogurt Rice

  1. Hi, I tried the recipe and it came out well but the only problem was that the curd had split a little when i served it. I had served it hot not cold. Please tell me what i am doing wrong? 🙁

    1. Hi Parul,

      It is the natural tendency of yogurt to split (or curdle) when heated. Yogurt rice is not meant to be served hot (nor cold). It tastes great at room temperature.

  2. hi..
    Anuja & Hetal..

    am lebanese girl.. & i really love the way you cook..:)
    but.. i have a lil problem with some names.. like:
    -Channa Daal
    -Urad Daal
    plz.. reply 🙂

  3. Hi Anuja & Hetal !

    You have me totally hooked on to your website !I was wondering if you could post a recipe of how to cook Brown Rice !

    Thx !

  4. Hi Hetal and Anuja,

    When every I try a south Indian recipe including Yogurt Rice, I have a big problem with the Urad Dal and especially the Channa Dal. The dals remain hard and it’s like chewing uncooked, raw dal in the dish. I cook the dish as per the instructions but hasn’t worked so far. What is the reason?

    Thanks for any tips.

    1. If the Oil is too hot, the daals tend to get cooked from the outside and are raw on the inside!
      Try lowering the heat and cooking them for a little longer or the other option you have is to soak the daals for a little while and then add them to the oil.

  5. Hi Anuja and Hetal,
    Although you warm this a bit in the microwave, is this served warm, cold or room temperature?

    1. No, it must be powdered. The flavor of asafoetida is so strong, that if you happen to bite into the slice you will probably never want to eat it again! But when it mixes in with the entire dish, the subtle flavor is awesome.

  6. Hi Hetal and Anuja,
    can’t find asafetida powder at the grocery store, but compound asafetida. It’s a solid cube. How can I use it? Can I add a slice of it to the hot? it is not just for this recipe, but for all the recipes that requires hing.
    Thanks for your kindness

    1. Hi Federica,

      You can take the compounded asafoetida and pound it with a mortar/pestal. It usually powders very easily.

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