Chokha forms the basis of any Bhatia luncheon. Most of the Bhatia curries are eaten with plain Chokha or with various Lentil (Dal) toppings. Chokha and Sakri (meal with Rice -Lunch) are two terms, which are usually interchangeably used. When talking of the main Bhatia speciality – Dar, Bhath, Curry (Lentil, Rice & Curry) – the term Bhath(pronounced Baa~th) is used which is the Gujarati name for Rice. This is the only time when Bhatia’s use the term Bhath is used instead of Choka.
Rice – 1 cup
Salt – to taste
Ghee – ½ tblsp.
Soak the rice in water for about 1 hour before the start of preparation.
In a toap, boil the rice and add salt.
Drain out the excess water if necessary when the rice is done.
Place the toap on a tawa and let it simmer for 10 minutes and then add ghee. Mix well.
Serve piping hot.