daddojanam recipe | andhra style curd rice | bagalabath

daddojanam recipe | andhra style curd rice | bagalabath with detailed photo and video recipe. a traditional temple style curd rice recipe made with mashed rice and whisked yogurt. it is typically made in south indian temple and served as prasadam and hence made with minimal and particular ingredients. having said that the dish can also be served as a lunch box meal or even for morning breakfast with leftover rice.

daddojanam recipe | andhra style curd rice | bagalabath with step by step photo and video recipe. curd rice has been the staple of many south indians for many ages. naturally, there have been many variations to this basic recipe which varies with the demography and also the purpose it is made. one such traditional variation is the andhra style daddojanam recipe which is specifically made in the temple and served as prasadam.

curd rice has been stapled for many and is a must meal for many even today. basically, most of the south indians meal finish with a small scoop of curd rice or just mix the rice with thick curd and a hint of pickle. it helps to lower the temperature after having a spicy and savoury meal with rasam and sambar. the same principle applies in south indian temples too. so most of the south indian temple offers daily lunch or meal to the incoming devotee’s. typically these meals begin with a spicy rasam or dal and end with soothing and creamy curd rice. daddojanam recipe is one such simple curd rice where it is made without those ingredients which we cannot have it during fasting or festival season. yet it is one of the creamy/tasty complete meal.

anyway, i would like to add some tips, suggestions and variations for a creamy daddojanam recipe. firstly, if you are making this recipe for lunch box and not for any auspicious occasion, then i would recommend using leftover rice. the main reason being you do not have to wait for the rice to cool completely when compared to freshly cooked rice. also, make sure to use fresh and creamy curd else curd rice will taste sour. lastly, i would heavily recommend using sona masuri or ponni raw rice and do not attempt with basmati rice.

finally, i request you to check my other rice recipes collection with this post of daddojanam recipe. it mainly includes recipes like pulihora, rice bath, puliyogare, puliyodharai, mexican rice, sambar rice, curd rice, chilli garlic fried rice, rice pakora, chana pulao. further to these i would also like to highlight my other recipes collection like,

• vrat and fasting recipes collection
• pulao recipes collection
• no onion no garlic recipes collection

daddojanam video recipe:

recipe card for andhra style curd rice recipe:

how to make daddojanam with step by step photo:

1. firstly, in a pressure cooker take ½ cup rice and add 1½ cup water.
   
2. pressure cook for 5 whistles or until rice is cooked well.
   
3. once the pressure is released open the cooker and mash the rice smooth.
   
4. transfer to the bowl and add ½ cup milk.
   
5. mix well making sure rice is well combined. adding milk helps to soften rice and also prevents curd rice from turning sour when kept for a long time.
   
6. allow it to rest for 5 to 10 minutes or until it is cooled completely.
   
7. further, add 1 cup curd and ½ tsp salt. mix well.
   
8. now prepare tempering by heating 2 tbsp oil.
   
9. add 1 tsp mustard, 1 tsp cumin, 1 tsp urad dal, 1 tsp chana dal, pinch hing, ½ tsp pepper and few curry leaves.
   
10. splutter the tempering and pour over the curd rice.
    
11. mix well making sure everything is well combined. for prasadam do not add chilli, ginger and coriander.
    
12. finally, daddojanam or temple style curd rice is ready for naivedyam.
    

notes:

• firstly, if you are using leftover rice make sure to mash it really well.
• also, adding milk is optional. however, it prevents from turning sour when kept for a long time.
• additionally, add curd only after is rice is cooled completely.
• finally, daddojanam recipe stays good for 2 days when refrigerated.