The Dehori recipe is a traditional bihari sweet dish made with rice flour and curd. These fried records are immersed in the Jaggery syrup and served hot.
Slightly spicy, slightly sweet and magnificently nostalgic, it is a forgotten Indian dessert that deserves a return. (step-by-brown-video)
A small story before starting:
My mother did Dehori when I was a child, but like many forgotten Indian sweets, it slowly disappeared from our cuisine over time.
This time, when she came to visit, I asked her to do something unique and traditional for my audience.
He smiled and said: “Toh chalo, ek purani recipes yaad dilate hain.”
He hadn’t done Dehori for years. And honestly, I had almost forgotten about it. But as soon as he started preparing the batter with a curd and rice flour, something clicked.
The smell, the consistency, the way in which the syrup lies on each piece, reported everything.
While I looked at her gently turning in hot oil and immersing them in the jaggery syrup, I seemed to relive a part of my childhood.
So here I am, reporting this traditional Bihari sweet dish for all of you.
On the DEHORI recipe:
Dehori is a traditional Bihari recipe made with rice flour and curd. The batter is maintained to rest for 30 minutes and then fried in small round discs or in forms of rough Pakora.
These are therefore immersed in the Jaggery syrup that adds a nice sweetness with a pinch of rustic depth.
It is an forgotten Indian dessert that deserves to be remembered, not only for its unique taste, but for the emotions that leads to each bite.
Tip to the service:
This sweet rice flour has a better flavor if served hot and fresh in syrup. It also has a good taste for 3-4 days.
You can serve it as a dessert after a simple homemade meal
You can have with tea for a traditional snack or as part of a festive or winter dish with other regional desserts
Storage suggestion:
This recipe remains good for 3-4 days in Campo Tempreure.
Professional suggestions:
Let the dough rest for 30 minutes before frying for the best result.
Use the best result of the small acid cage.
Fry on medium so that the interior cooks correctly.
Because you should try this recipe Dehori:
If you love to rediscover traditional Indian sweets, this is a gem. It is simple, made with basic points of the pantry and transports a nostalgic and unique flavor.
In a world full of viral fusion desserts, Dehori recalls that some of the most moving recipes were never trendy, they were only close to the heart.
Looking for other recipes like this:
If you are looking for more traditional recipes like this, here are some selected tips to try after:
Gujiya roast wheat flour
Balushahi recipe
My mother Piha Rep
Poha caramello recipe
Lata Lata sweet recipe
Sweet suryakala
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Basic ingredients used in this recipe:
Curd: The base for fermentation. It gives Dehori its soft consistency and a slight spicy flavor.
Rice flour: It provides structure and slight freshness to fried dehors. Wheat flour can be used, but it will give a dense consistency and will change the flavor.
Jaggery: It adds the natural sweetness and the deep and earthy flavor in the syrup. Sugar can be used, but it will not provide the same depth or traditional taste.
Waterfall: For syrup.
Oil: Used to fry the batter in sparkling and golden records. Use vegetable oil for the best results.
Prevent the screen from becoming dark
- 500 GM Curd acid
- 500 GM Rice in powder
- 2 cup Jaggery gur, grated or crushed
- 1 cup Waterfall
- Oil for frying
Prepare the batter
In a large bowl, mix cove and powder rice.
Mix well until well combined.
Cover the bowl and let it rest for 1/2 hours.
Fry the dehori
Heat the oil in a deep pan or kadhai to fry.
Once the oil is medium hot, it drops small portions of the batter in the oil. (Just like the Pakora)
Fry over medium heat until golden brown and slightly crunchy outside.
Remove on a plate.
Siroppo (gur ki chashni)
In a pan, add water and jaggery.
Heat low flame until the Jaggery melts and forms a 1-taar Chashni (single thread consistency).
Now add Pakoda fried in syrup and mix well until all Pakodas are well covered.
Remove and serve hot or let them rest for some time and serve.
The light acidity of the Cagliata gives the Dehori its only spicy-meetha flavor.
Regulates the consistency of 1-taar syrup is ideal.
It remains well for 3-4 days.
Filter the Jaggery if necessary to remove impurities and heat.
Nutritional facts
Dehori recipe
Amount for portion
Calories 422
Calories from Grasso 36
% Daily value*
Fat 4g6%
Fat saturated 1g6%
Polynsaturo fat 3g
Monolysteur fat 1g
Sodium 6mg0%
Carbohydrates 83g28%
Fiber 1g4%
Sugar 81g90%
Protein 9g18%
Soccer 153mg15%
Iron 2mg11%
* Daily values percent are based on a 2000 caloric diet.
Frequent questions about this recipe:
Is Dehori a festive recipe?
Not necessarily. It was often home without any occasion, only for love.
Can I use the sugar instead of Jaggery?
Traditionally, it is made with Jaggery. You can use sugar, but it won’t have the same depth.
Are 30 minutes of rest?
Yes, it gives the Dehori its soft consistency and the signing spicy flavor.
Can I do it with wheat flour?
This version uses rice flour. Wheat flour can completely change the consistency.
How long does Dehori last?
Up to 3-4 days at room temperature.
My recommended product:
I used a traditional iron kadhai to fry Dehori. It gives that perfect rustic consistency and helps to retain the heat well even for frying.
If you already have one at home, it is an excellent option for recipes like this.
For the Jaggery syrup, I used my Bergner Kadhai. It has a robust base and heats up evenly, which is really important when working with the jaggery to prevent combustion or attack.
It is an excellent investment if you often do Indian sweets or curry.
You can check the same one I use below
I only recommend products that I used personally or really I believe for home cuisine.
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