The State of Chhattisgarh is known as the rice bowl of

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area, the List of countries and dependencies by population, second-most populous ...

and has a rich tradition of food culture. Trombidium

Dhuska Roti , thopa roti, Chhattisgarhi Cuisine

Most of the traditional and tribal foods are made of

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

and

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as l ...

and a variety of green leafy vegetables like lal bhaji, cholai bhaji, chech bhaji, kanda bhaji, kheksi, kathal, kochai patta, kohda and bohar bhaji (Blossom of Lesuaa or Rasaulaa in

Hindi Hindi (Devanāgarī: or , ), or more precisely Modern Standard Hindi (Devanagari: ), is an Indo-Aryan language spoken chiefly in the Hindi Belt region encompassing parts of northern, central, eastern, and western India. Hindi has been ...

, mostly used for making

achaar South Asian pickles, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and ...

). Badi and Bijori are optional food categories; gulgula (bobra), bidiya, dhoodh fara, bafauli, basuli, balooshahi, singhara, tikhur,

anarsa Anarsa or Hilsa is an Indian rice-based biscuit. It is commonly associated with the Hindu festival of Diwali in Maharashtra and Bihar, along with other special occasions. Its ingredients include jaggery Jaggery is a traditional non-centrifu ...

and khurmi fall in rice flour include fara/muthiya (rice rolls in white sauce), cheela (

dosa Dosa may refer to: People * Bogoljub Mitić Đoša, Serbian actor * Csaba Dosa (born 1951), Romanian athlete * Dosa ben Harkinas * Dosa ben Saadia (935 - 1018), Talmudic scholar and philosopher * Dosa or Dossa Júnior * Edward Dosa-Wea Neufv ...

like dish made with rice batter), angakar

roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trin ...

, chousela roti (rice puris), etc. One of the common meal had during the scorching summer is Bore Baasi (literally means dipped rice from last cooked meal) which mainly consists of cooked rice dipped in water/ dahi/

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most m ...

. It is mostly accompanied by pickle and raw onion. It helps maintain the water levels in the body, keeping it cool and hydrated during the hot and arid summer days. One of the well known traditional dishes of

Chhattisgarh Chhattisgarh (, ) is a landlocked state in Central India. It is the ninth largest state by area, and with a population of roughly 30 million, the seventeenth most populous. It borders seven states – Uttar Pradesh to the north, Madhya Prad ...

is Iddhar. It is made with ground

Urad dal ''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...

and kochai patta. Both are arranged in alternate layers 2-3 time and then rolled. This roll is then cooked in steam and cut into pieces. After that it is prepared with curd like curry. Some people also make it with gram flour (

besan Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...

) instead of

urad dal ''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...

. Tribal and village populations drink a brew made of the small, creamy white flower of a local tree called Mahuwa. Dishes like Chila and Phara are favourites. They are made with rice flour and eaten with spicy or tangy

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce ...

of tomato, chilli and

coriander Coriander (;

. Chila is made by making a thick mixture of water and rice flour and then made like a plain dosa. On the therapy side phara is made by leftover rice and rice flour by making a dough and then make cylindrical shapes and giving tadka with

jeera Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

, salt and chili. People of Chhattisgarh do not waste food. People eat Baasi here. It is left over rice dipped in water and curd and eaten with chutney.

References

External links

Indian Tourism
{dead link, date=August 2017 , bot=InternetArchiveBot , fix-attempted=yes Culture of Chhattisgarh Indian cuisine by state or union territory