Daddojanam Prasadam Recipe with detailed instructions and photos. Daddojanam is one of the easiest prasadam recipes and it is prepared in the South Indian temples for almost all the festivals.
Today I am sharing this simple yet delicious recipe. If you have a sweet tooth, you can add pomegranate seeds which gives a nice sweet taste and enhances the flavor. Also, you can add sautéed onions, these onions will be crunchy and little sour gives a very nice texture. It is a great combo for Lemon rice even goes well with sambar rice too.
Not only it is famous as a prasadam recipe but also Daddojanam is the most common food in South India. Most South Indians prefer to end their meal with curd rice. Especially farmers when they are going to farms in the early morning, they use to take the leftover rice, mix with salt and curd in a mud pot and use to take it for lunch. Since they have kept in the mud pot, curd rice will be cool. After working in the hot sun when they have this chilled curd rice with some raw onions and green chilies.
My husband is a big fan of it. Now it’s my daughter’s favorite too!!!
- Take the cooked rice in a bowl and cool it completely.
- Add curd, salt, and mix well.
- Add little water and mix to get the desired consistency.
- Check the salt and adjust as per your taste.
- For tempering, heat oil in a pan, add mustard, cumin seeds. When they splutter, add chana dal, chopped ginger, slit green chilies, red chilies, hing, and curry leaves.
- Pour the tempered mixture on the curd rice and mix well.
- 1 cup Rice
- 1 cup Curd (around 250ml)
- Salt as per your taste
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tbsp Chana dal
- 1 tsp Chopped Ginger
- 2 Green Chilies
- 1 or 2 Dry Red chilies
- 1 sprig Curry Leaves
- 2 tbsp Oil
- Pinch of Hing
- Take a cup of rice in a vessel or pressure cooker.
- Rinse the rice thoroughly for two times.
- Add 2 cups of water.
- Turn on the stove and cook for 15 mins or till the rice is cooked on medium flame. If you are using pressure cooker, cook for 3 whistles.
- Switch off the stove, slightly mash the rice and cool down the rice completely.
- When the rice is cooled completely, add curd and salt.
- Mix it thoroughly with out any lumps. Add little water to get the desired consistency. Here I have used 1/4 cup water.
- Heat a pan, add 2 tbsp of oil.
- Add all the ingredients mentioned above for tempering, fry them till they are nicely fried and dals turns golden. Add this to the curd rice.
- Serve curd rice with your favorite pickle.
- Always use fresh curd to prepare this for good taste.