Dehrori (Chhattisgarhi rice fritters in syrup)
Vegetarian
देहरौरी · dehraurī
Coarsely ground rice fermented with curd, shaped into small discs, fried in ghee and soaked in cardamom syrup. Spongy, syrupy and slightly tangy, it is a festive sweet of Chhattisgarh.
Dehrori (Chhattisgarhi rice fritters in syrup) is an Indian dessert, ready in about 1 hour 55 minutes and made with long-grain white rice, yogurt and sugar. It serves 6 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 20 min
- Cook
- 35 min
- Rest
- 1 h
- Total
- 1 h 55 min
- Serves
- 6
- Level
- Intermediate
- Calories
- 451
Plus 4–6 hours soaking the rice and 6–8 hours fermenting the batter.
Ingredients
For the batter
For the syrup
For frying
To garnish
Method
Step 1
Drain the soaked rice and grind it to a coarse, semolina-like paste with as little water as possible. It should be thick enough to hold a shape.
A slightly gritty texture gives dehrori its characteristic bite.
Step 2
Stir in the yogurt (opens in a new tab) and 1 tbsp ghee (opens in a new tab), cover and leave in a warm place for 6–8 hours, until slightly risen and pleasantly sour.
Step 3
Make the syrup: bring the sugar (opens in a new tab), water and cardamom (opens in a new tab) to the boil, stirring until the sugar dissolves, then simmer for 6–8 minutes until slightly sticky (one-thread stage, about 105 °C). Keep warm.
- 10 min
- 105°C · One-thread syrup
- medium heat
- Saucepan (opens in a new tab)
Food safety: Sugar syrup causes severe burns; keep children away from the pan.
Step 4
Heat the frying ghee (opens in a new tab) in a wok (opens in a new tab) to about 160 °C. Beat the batter for a minute, then drop in heaped tablespoons, flattening each slightly into a small disc. Fry 5–6 at a time on medium-low heat, turning, for 5–6 minutes until golden-brown and cooked through.
- 20 min
- 160°C
- medium-low heat
- Wok (opens in a new tab)
- Slotted spoon (opens in a new tab)
Food safety: Lower the batter in gently away from you to avoid splashes of hot ghee.
How it looks · Photo: Aesthos AR. Photography on Pexels Step 5
Drain the dehrori briefly and drop them into the warm syrup. Leave to soak for at least 1 hour, turning once, until plump. Garnish with almonds (opens in a new tab) and cashews (opens in a new tab).
- 3 min
How it looks · Photo: Klaus Nielsen on Pexels
About this dish
- Origin
- Chhattisgarh, India · Commonly attributedMade for Diwali, weddings and other celebrations; sometimes compared to a rice-based gulab jamun or jalebi.More food from India
- Dish
- Dessert · Snack · Desserts · Sweets & confectionery
- Cooking method
- Fermented, Deep-fried
- Taste
- sweet, aromatic / warmly spiced, sour, rich
- Diet
- Vegetarian (lacto-ovo) · No gluten ingredientsWithout the optional extras: No nut ingredientsWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · Alcohol-free · Pork-free · Beef-free · Low-sodium - Good for
- Festive & celebration · Make-ahead
- Cook more with
- Long-grain white rice · Yogurt · Sugar · Ghee · Cardamom
- Techniques
- Deep-frying · Simmering · Fermentation
Allergens
- Contains: Milkfrom yogurt, ghee
- Contains, can be adapted: Tree nutsfrom almonds, cashews
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
451 kcal per serving
Calculated1 serving ≈ 172 g · recipe makes 6
Where the energy comes from
- Protein 3%
- Carbohydrate 74%
- Fat 23%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 451 kcal | 262 kcal |
| Protein | 3.7 g | 2.2 g |
| Carbohydrate | 84.3 g | 48.9 g |
| Net carbohydrate | 83.8 g | 48.6 g |
| Sugars | 50.9 g | 29.5 g |
| Added sugars | 50 g | 29 g |
| Fibre | 0.6 g | 0.3 g |
| Fat | 11.5 g | 6.6 g |
| Saturated fat | 7 g | 4.1 g |
| Trans fat | — | — |
| Cholesterol | 30 mg | 17 mg |
| Sodium | 13 mg | 8 mg |
| Salt equivalent | 0 g | 0 g |
Vitamins & minerals per serving
- Potassium
- 82 mg
- Calcium
- 42 mg
- Iron
- 1.9 mg
- Magnesium
- 14 mg
- Vitamin A (RAE)
- 94 µg
- Vitamin C
- 0 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0.1 µg
- Folate (DFE)
- 163 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: almonds, cashews.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Fry one test dehrori first: if it breaks up, the batter is too thin — stir in a spoonful of rice flour.
Common mistakes
- Frying on high heat, which browns the outside and leaves the centre raw and stodgy.
Serve with
- Serve at room temperature as part of a festive thali or with tea.
Food safety
- Ferment the batter covered at warm room temperature and discard it if it smells rotten or shows mould.
Storage
- Keeps 3–4 days in the syrup at cool room temperature, or a week refrigerated.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Reviews & corrections
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