Yogurt bread recipe: The question that often arises with morning or evening tea is what should be prepared quickly, fills the stomach and is not too oily. In such a case, if ordinary home-kept bread is used in a new way, the same ordinary thing can become special. A Rajasthani home kitchen tip is becoming very popular these days, where bread is mixed with yoghurt to make a soft, light and steamed breakfast. The best thing about this recipe is that it is less hassle to fry, requires less oil, and the taste makes everyone from kids to adults eat it happily.
The bread becomes so soft after absorbing the milk that the texture of the finished dish appears soft, like lettuce, but the taste has a slight spicy touch. If you are also bored of eating the same poha, uma or paratha every day, then you can definitely try this method.
What difference does adding milk to bread make?
When the bread is soaked in milk, it becomes completely soft. The moderate acidity of the milk does not let the taste of the bread remain dull. Also, milk is considered light on the stomach, and therefore breakfast does not seem heavy. Since the bread is dry, it absorbs the milk quickly and after mixing it forms a soft base that helps in preparing a tender breakfast without a lot of oil.
How to prepare curd
Take half a cup of fresh curd in a bowl. Whisk it well so that there are no lumps in it. Now add about half a cup of water to it and stir it again. The curd is ready. If the curd is not available, you can add some lemon juice to the water to give it a little acidity. Market yoghurt will do too.
Soak bread in milk
Take 4-5 slices of bread and break them into small pieces. Now add the prepared yoghurt and leave it for 5-7 minutes. The bread will completely absorb the milk and become completely soft.
How to prepare the dough
Place the soaked bread in the blender. Add one cup of fine semolina and salt to taste. Grind it lightly. Take it out in a bowl. You can now add finely chopped carrots and some chopped spinach or bell pepper to it. Do not add vegetables that release a lot of water.
Now add a pinch of baking soda. Gradually add a little rice flour and knead with your hands until you get a soft, dough-like dough. Apply a light oil to your hands and mash it once.
Fumigation method
Heat water in a pot. Make small balls of the mixture and press them lightly. When the water is hot, place a mesh or sieve on top and cover these balls with it. They will be steamed in about 10-12 minutes.
Enhance the taste by spices
Heat some oil in a frying pan. Add mustard seeds, white sesame seeds, curry leaves, green chillies and a pinch of asafoetida. Fry lightly. If you want, you can also add some sambar masala. Now add the steamed balls and stir gently until they are coated with the masala.
With sauce
Add roasted gram dal, peanuts, green chillies, ginger, tamarind or lemon juice, salt and some water in a blender and grind it. Add mustard spices and curry leaves on top.
