Chuda Crumble with Frozen Yogurt

Dahi Chuda. A mass of beaten rice dunked in yogurt and sweetened with some sugar or jaggery. Like most Odia dishes it is nectar for the tongue, knosh for the stomach and nirvana for the soul. And it comes with the promise of an afterglow. Yep, just like good sex, good food is supposed to give one an afterglow. Nah, I am not referring to that halo kind of thing around your head but the deliciously luminous feeling that lights up within oneself. Medically it has got something to do with release of endorphins. Go google it up if you want to find out more on this stuff!!!

While technically the dish is just supposed to be beaten rice mixed with some curd and sugar, it gets magically metamorphosed in my MIL's hands. Freshly grated coconut, some crumbled ricotta, mashed banana and even some sweetened boondi adds enough character to this dish to give the Bollywood actors a run for their money. But sadly, it lacks the kind of visual appeal that would send one's salivary glands into an overdrive. A common malady when it comes to Odia cuisine.

Hence, I picked on this yummy breakfast favorite for my next makeover. Taking inspiration from a no-bake crumble, I deconstructed the original recipe and served it as a layered treat. The bottom layer is sliced bananas and honey with a hint of cinnamon. The middle layer is beaten rice, ricotta, freshly grated coconut and sugar blended together to give it the appearance of a crumble. And the final icing on the cake or the top layer is frozen yogurt with cardamom.

While I had intended to make it like one of those 'dessert in a jar' kind of presentation, I realized at the last moment that I has already used the jar to store some pickle that I had prepared. Had to settle for a tall glass instead.

Read on for the recipe -



















Preparation Time - 10 mins ( plus 10 mins standby assuming that the frozen yogurt is readily available )

Ingredients -


  • 1/2 of a ripe banana
  • 1 tsp honey
  • 1/2 cup beaten rice/chuda/chivda
  • 2 tbsp oats
  • 2 tbsp ricotta/chenna
  • 2 tbsp freshly grated coconut
  • 1 tsp sugar
  • 1/2 cup frozen yogurt ( cardamom flavour )


Preparation - Slice the banana and layer it at the bottom of the glass/jar. Drizzle with honey and a pinch of cinnamon.

Take the beaten rice, ricotta, grated coconut and sugar in a blender. Buzz to get a mixture that has the appearance of breadcrumbs. Pour into the glass/jar over the banana slices. Pop into the fridge for about 10 -15 mins.

Finally top it up with the frozen yogurt. Serve immediately.
























Note - Frozen yogurt is quite easy to prepare at home if you have access to good quality yogurt or Greek yogurt and some amount of patience. And best part is that you get it at almost 1/8th the price that you would have to pay outside. Will the sharing my gelatin free frozen yogurt recipe in a day or two.

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