Dehori Recipe

Dehori recipe is a traditional Bihari sweet dish made using fermented rice flour and curd. These deep-fried discs are soaked in jaggery syrup and served warm.

Course Dessert

Cuisine Indian

Keyword dehori recipe

Prep Time 1 10

Cook Time 40

Resting time 30

Total Time 1 20

Servings people

Calories 422kcal

Author Puja

Equipment

Ingredients

500 gm Curd sour curd
500 gm Rice powder
2 cup Jaggery gur, grated or crushed
1 cup Water
Oil for deep frying

Instructions

Prepare the Batter

In a large bowl, mix curd and rice powder.
Mix well until well combined.
Cover the bowl and let it rest for 1/2 hours.

Fry the Dehori

Heat oil in a deep pan or kadhai for frying.
Once the oil is medium hot, drop small portions of the batter into the oil.(just like pakoras)
Fry on medium flame until golden brown and slightly crisp on the outside.
Remove onto a plate.

Making Syrup (Gur ki Chashni)

In a pan, add water and jaggery.
Heat on low flame until the jaggery fully melts and forms a 1-taar chashni (single-thread consistency).
Now add fried pakoda in syrup and mix nicely until all the pakodas gets coated nicely.
Remove and serve warm or let them rest for some time and serve.

Notes

This recipe uses only jaggery—no sugar at all.

The slight sourness from the curd gives the Dehori its unique tangy-meetha flavor.

Adjust the syrup consistency 1-taar is ideal.

Stays good for 3-4 days.

Strain jaggery if needed to remove impurities and keep warm.

Nutrition