Daddojanam is a South Indian, seasoned yogurt rice. It is a cooling and a comfort food. It is also a common offering to god in temples.
My sub theme this week in this Cooking Carnival, Cooking with Protein Rich Ingredients is a vegetarian protein rich ingredient. The ingredient of the week is yogurt. Depending on type of yogurt used, it is moderate to high in protein. Greek yogurt, which is very thick is high in protein, compared to other yogurts.
In South India, last course of a meal is curd / yogurt rice. I am not a big fan of plain yogurt rice and eat it once in 7-10 days. However, I do like food cooked with yogurt. Daddojanam, raita, dahi vada are some of my favorite food with yogurt.
My first yogurt recipe is daddojanam. I made the quick version by mixing yogurt with rice and then tempering it. The other version is mixing rice with milk and yogurt, adding the tempering to the mixture and then let the milk curdle. This method is usually followed when packing food for road trips and lunch boxes when the food is not served right away.
Daddojanam is also one of the offerings prepared to deity at temples and during festivals. It is also one of the saddi prepared during saddula bathukamma and an offering to goddess Gauri.
When I made daddojanam, I also made some peanut rice. It was a healthy and filling meal. Though peanuts are rich in calories, it is also rich in protein. I cooked 1 cup of rice and divided it into half, made peanut rice & daddojanam.
- Rice cooker
- Mixing Bowl
- Frying Pan
- Cutting board & knife
- ½ cup uncooked Rice (used rice cooker measuring cup)
- 1 ½ cups Yogurt Add another ½ cup if needed. I used ½ homemade and ½ store bought yogurt.
- ½ tsp Salt adjust to taste
- 2 tbsp Oil use butter/ghee or ½ oil and ½ butter/ghee
- 5-8 Curry Leaves
- 1 Dry Red Chili
- ¼ tsp Mustard Seeds
- 1 tbsp Chana Dal soaked in water hot water for ½ hour
- ¾ – 1 tsp Chopped Ginger
- 1 – 2 small Green Chilies chopped or approx. ¾ – 1 tsp chopped chilies
- Cook rice with 1 cup of water and let the rice cool.
- Mix rice with yogurt and salt.
- Heat oil for tempering.
- When oil is hot, add curry leaves, mustard seeds and dry chili.
- When the seeds splutter, add ginger, green chilies and fry for few seconds.
- Add chana dal and roast the chana dal until it changes color and is slightly crisp.
- Turn off the flame and pour it on rice.
- Mix and refrigerate yogurt rice until ready to serve.
- As the rice sits, it absorbs yogurt. You may need to add more yogurt if rice becomes dry.
- Serving – It is 1 serving but it is not a filling meal if this is the the only food served.
- Measuring cup – used rice cooker measuring cup to measure rice and for rest of the measurements, it is a regular US measuring cup.