Chaddannam: Vit B12 Rich, Probiotic, Cooling Summer Breakfast

Called Chaddannam in Andhra Pradesh and Telangana, this is simple dish of curd rice, sliced onions, and chillies is fermented overnight and served as breakfast the next day morning with some sliced pnions or a bit of pickle on the side.

Pin

What’s so special about this dish? The appeal lies in the fact that this dish is supremely cooling and is a panacea in summer times where temperatures soar. In addition, Chaddanam is probiotic in nature and very rich in Vitamin B12. Of course, the very fact that it is curd rice makes it filling. All these factors make it a healthy way to start the day.

Pazhaya Soru | Pazhaya Saadam from Tamil Nadu, Pakhala Bhat from Odisha, Poita Bhat from Assam, or Panta Bhat from Bengal are other variations of Chaddannam from the other Southern and Eastern Indian states. In these variations, cooked rice is soaked in water and fermented overnight. Curd, onions, and green chillies are then added the next day. End result is the same…. 🙂

Some important points to note:

• Ideally, Chaddannam is made in an earthern pot. I have just one pot in which I had already made curd and so I used a steel vessel.
• Chaddannam is to be made at night and eaten first thing in the morning. This helps in cooling the body. Please do not make it in the morning and eat at night because it nullifies many of its benefits.

How to Make Chaddannam | Fermented Curd Rice from Andhra Pradesh and Telangana

Time: 10 Minutes

Serves: 4

Ingredients

1. Cooked Rice – 2 Cups (~ 325 gms)
2. Curd – 1 Cup (~
3. Milk – 1 Cup (~ 250 ml)
4. Sliced Onions – 2 Medium (~ 100 gms)
5. Chopped Green Chillies – 3 or 4
6. Salt to Taste

Method to Make Chaddannam (Do this late evening or night)

1. Warm the milk till it is just warm. If your curd is cold or taken out of the refrigerator, then make the milk hot (but not boiling).
2. To an earthern pot or a large steel vessel, add the cooked rice, curd, warm milk, onions, green chillies, and salt.
   Pin
3. Mix well and set aside for 8 to 10 hours overnight. 
   Pin
4. In the morning, mix well and serve as breakfast with some Avakai on the side.

Pin

Pin

Chaddannam | Fermented Curd Rice: Breakfast in Andhra Pradesh and Telangana

Aruna

Chaddannam is essentially cooked rice mixed with curd, sliced onions and green chillies, and then fermented overnight. This Vitamin B12-rich, probiotic dish is served as breakfast on hot summer days as it cools the body.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Breakfast

Cuisine Andhra, Food As Medicine, Indian, South Indian, Telangana, Vegetarian

Servings 4 People

Calories 235 kcal

Equipment

• Earthern Pot

Ingredients

  

1x2x3x

• 2 Cups Cooked Rice (~ 325 gms)
• 1 Cup Curd (~ 225 gms)
• 1 Cup Milk (~ 250 ml)
• 2 Medium Sliced Onions (~ 100 gms)
• 3 or 4 Chopped Green Chillies
• Salt to Taste

Instructions

 

• Heat the milk till it is just more than lukewarm. If you are using refrigerated cold curd, then ensure that the milk is hot.
• Mix together the cooked rice, curd, warm milk, onions, green chillies, and salt.
• Set aside for 8 to 10 hours overnight.
• In the morning, mix well and serve as breakfast with some Avakai on the side.

Notes

Ideally, Chaddannam is made in an earthern pot (matka). 

Nutrition

Calories: 235 kcalCarbohydrates: 37 gProtein: 10 gFat: 5 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 1 gCholesterol: 6 mgSodium: 439 mgPotassium: 188 mgFiber: 4 gSugar: 8 gVitamin A: 100 IUVitamin C: 14 mgCalcium: 167 mgIron: 1 mg

Keyword Chaddannam, Fermented Curd Rice, Pakhala Bhaat, Pazhaya Sadam, Pazhaya Soru, Poita Bhat, Probiotic

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!