Daddojanam is my fav. prasadam 🙂 It’s a kind of prasadam for me first rather than a tasteful dish. Prasadam is usually an edible food that is first offered to the deity and then distributed in his/her name to their followers as their precious gift. After performing any puja(Offering prayers), the deity is offered with this Prasadam. The word prasadam means ‘Mercy’. Receiving prasadam means, receiving God’s mercy to destroy all miseries. Specially in this Dhanurmasam period, Kattu Pongal, Bellam Pongali and Daddojanam are the three different dishes that we consider to offer as a Prasadam to Lord Vishnu.
Now, about the dish, it’s very very simple and can be made real fast. For those who hate to eat curd rice, this is the perfect and best way to have it. Few tips — One, is that the rice should be cooked soft. Second, is that it tastes wonderful when it’s still warm.
1 cup Cooked Rice(Sonamasoori) – usually we measure 1:2 for Rice:Water but, for this recipe it should be 1:3 for Rice:Water
Curd/Yogurt (Curd with whole milk would taste heaven! 🙂 as needed
Salt to taste
1 tbsp Ginger- chopped finely
3 Green chillies – chopped finely
1 small Onion – chopped finely (Do not add this if you are offering it as Prasadam), I did not add it today, as it is meant to offer as a Prasadam.
2 tbsp oil
2 tsp chana dal/pachi senagapappu/bengal gram
2 tsp minapappu/urad dal/Black gram(split)
1/2 tsp Jeelakarra/Jeera/Cumin seeds
1/2 tsp Aavalu/Rai/Mustard seeds
Curry leaves – few
Pinch of Inguva/Hing(Asafoetida)
1. Transfer the cooked rice to a bowl when it is still hot. Add salt and mix it with a spoon. The rice should get mashed lightly while mixing. Cover it with a lid.
2. Prepare the tempering. Heat oil in a pan, add the bengal gram first, then black gram, then cumin and finally mustard seeds. Fry them until golden brown.
3. Add the curry leaves, hing, chillies and ginger just before removing the pan from heat and fry them for very few seconds.
4. Add this tempering to the rice bowl. Give it a quick mix with the spoon.
5. Now, it’s the curd part. Add the stiff curd(leaving water in the curd if any) slowly in parts and then mix, Taking 1/2 cup at a time. Look for the consistency. The dish should not be very loose with curd finally. If the curd is very thick, add little water. The quantity of the curd varies according to it’s thickness. And this depends on the milk we use to make the curd. So watch while mixing it.
6. Adjust salt at last and serve immediately while it is still warm. If you want to have it later, you might need to add extra curd and adjust salt. Because, the longer it stays, the more it demands for curd. Avoid Refrigerating it as it looses it’s taste.