Imli Bhaat

Many women crave to eat some tangy and delicious during their pregnancy. Chef Shazia Khan shares a recipe that provides wholesome nutrition along with the tangy flavour. This recipe is a must-try.
Imli Bhaat

- Indian


- 1-Feb

Cooking Time

-8-10 Min


- Medium

Preparation Time

- 5-7 Min



  • For the Spice Mix:1 tbsp Cumin Seeds
  • 1 tbsp Urad Dal
  • 1 tbsp Chana Dal
  • ½ tsp Fenugreek Seeds
  • 1 tbsp Mustard Seeds
  • FOR tamarind rice base
  • 8 tbsp Vegetable Oil
  • 4 Crushed Garlic Cloves
  • ¼ cup Ground Nuts
  • ½ tbsp Chana Dal
  • ½ tbsp Urad Dal
  • ½ cup Grated Dry Coconut
  • 2 tbsp Sesame Seeds
  • 1 tbsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • Pinch of Hing
  • 80 gms Tamarind Pulp
  • 1 ltr Water
  • 1½ cups Soaked Rice
  • Salt to taste
  • FOR tadka
  • Desi Ghee
  • 1 Dry Red Chillies
  • Few Curry Leaves


  1. 1

    Dry roast all the spice mix ingredients.
  2. 2

    Allow to cool down and grind into a powder.
  3. 3

    In a deep pan, heat the oil.
  4. 4

    Fry the garlic cloves, ground nuts, chana dal, urad dal and dry coconut until they turn little brown.
  5. 5

    Add the sesame seeds, red chilli powder, turmeric and asafoetida.
  6. 6

    Add the pulp and spice mix and fry for a minute.
  7. 7

    Cook this mixture till the oil separates and achieves a slightly thick consistency.
  8. 8

    In a pot, boil the water.
  9. 9

    Add soaked rice and salt to season the rice.
  10. 10

    Cook till the rice is 3⁄4th done and strain the excess water.
  11. 11

    Add the cooked rice in tamarind masala base and mix well.
  12. 12

    Cook for around 6-7 minutes.
  13. 13

    For tadka: In a small pan, heat ghee and add dry red chillies and curry leaves.
  14. 14

    Add this tadka when imli bhaat is served.
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