How to make Namkeen Mathri Dahi Raita for Biryani or Pulao

Crispy Namkeen Mathri Raita or Yogurt raita recipe is an instant and easy side dish. Today will see how to make dahi raita for biryani, usually any Raita recipe suits better for pulao, biryani, flavoured rice varieties and this is one such unique variety. Raita is made using vegetables, fruits, snacks such as boondi and mildly flavoured with spice powders such as red chilli powder, jeera powder etc and will be very creamy in texture. There are many varieties of such as Onion Raita, Cucumber Raita, Pineapple Raita, Boondi Raita etc. 

Once I prepared Tomato Biryani, I wanted to eat Boondi Raitha but I didn't have boondi in home. My eyes fell on these namkeens and I came out with this awesome recipe. 

I used disc shaped namkeens of-course they were store brought, you can use any of your choice such as kaarappusa, sev, small ring fryums etc. Namkeen Raita is any how a new one in its race bcoz its my own creation and I don't think any one have tried it before, I bet you will definitely love this recipe because Namkeens are thick and more crispier when compared to boondi so you will enjoy the crispiness with dahi even you are late for dinner.

Also curd aka dahi is very good for health and it is advised to include in our daily routine as it is rich in proteins. Yogurt increases immunity system, decreases acidity. So when you eat any heavy and spicy meal do eat a cup of curd. It cools and soothes stomach from acidity.

Also read: How to make Boondi Raita

Let us discover how to make dahi raita with Namkeen Mathri

Namkeen Mathri Raita - Ingredients

1. Namkeens - 5 to 6 (I have used disc shaped, you can use any of your choice)
2. Curd - 1/2 cup
3. Mustard Seeds - 1/4 tsp
4. Cumin Seeds - 1/4 tsp
5. Channa Dal - 1/2 tsp
6. Split Urad Dal - 1/2 tsp
7. Salt - To taste
8. Turmeric Powder - 1/8 tsp
9. Red Chilli Powder - 1/2 tsp
10. Oil - 1 tsp
11. Water - 1/2 cup

How to make dahi Raita for Biryani or Pulao - Procedure

1. In a bowl mix water to curd and whisk it to remove lumps if any
2. Heat oil in a small tadka pan
3. When oil is hot, add mustard, cumin, channa dal and split urad dal
4. When dals turn colour slightly, add turmeric powder, salt and red chilli powder, mix once and switch off the flame
5. Pour this tadka in bowl of whisked curd and mix nicely
6. Now dip and soak namkeens in this raitha, add namkeens in to the raitha just a 10 minutes before serving
7. So that namkeens will be soft and slightly crunchy and tastes good while eating
8. If you add namkeens much before serving then they will become soggy and won't taste much good
9. I made this Namkeen Mathri Dahi Raita for Tomato Rice or Biryani. You can serve this with any rice variety and it best suits for veg biryani.