TRADITIONAL DAIRY PRODUCTS

Lesson 28. RAITA, KADHI, DAHIWADA AND RAABADI

Module 11. Miscellaneous traditional dairy foods

Lesson 28
RAITA, KADHI, DAHIWADA AND RAABADI

28.1 Introduction

Kadhi is a well-known culinary food item prepared from dahi in many parts of India. Ancient Indian medical literature describes a dish termed Kadha, made from sour dahi with the addition of wood apple fruit and Indian sorrel leaves followed by seasoning with pepper and cumin. Variant called kambalika can be prepared by addition of oil, sesame seeds and black gram dal.

The composition of kadhi varies from region to region, depending on consumer preference. Milk solid content in kadhi varies from 6-8 per cent and other solids range from 6-7 per cent. Kadhi exhibits a mildly acidic taste with characteristic cooked flavour.

In the traditional method of kadhi preparation, 5-8 per cent of Bengal gram flour (besan) is added to stirred dahi or buttermilk. Besan acts as a thickening agent. In addition, boiled vegetables and fried balls of spiced Bengal gram batter (pakora) may be added at the end of preparation as filling materials. Salt and grated onion along with spices may also be used to garnish kadhi.

28.1.1 Method of preparation

Kadhi is prepared from dahi made from milk standardized to 0.8-1.0 per cent fat. Milk is pasteurized, cooled to 37°C and inoculated with a mixed culture of L. lactis, S. thermophilus and L. cremoris. This mixture is incubated at 37°C until an acidity of 0.95 per cent (expressed as % lactic acid) is attained. The fermented dahi is stirred vigorously in a mixer or using a stirrer. Bengal gram flour at 5 per cent level of dahi along with equal quantity of water is added to the stirred dahi. Variation in the concentration of Bengal gram flour can change the body and consistency of kadhi. After mixing thoroughly, the mixture is cooked at boiling temperature and held at that temperature for 10-15 min. At this stage, appropriate quantity of turmeric powder, spices and salt are added. At the end of boiling, the total solids content will be approximately 14-16 per cent.

Research was undertaken to standardize a method for the manufacture of dehydrated kadhi or kasha, a ready to mix product to be used for making regular kadhi on reconstitution (Fig. 28.1).

28.2 Kadhi Powder

It is dehydrated kadhi, a convenience product of the future. To produce dried kadhi, the slurry obtained by the process described in 28.1.1 is cooled to about 60°C and dried on a double drum roller dryer. The recommended speed of roller is 16-20 rpm and a steam pressure of 45-50 psi.

Fig. 28.1 Flow chart for preparation of dry kadhi powder

28.2.1 Packaging

The dehydrated kadhi keeps well for 12 weeks when packed in low-density polyethylene pouches. It is possible to increase its shelf life by packaging it in high-density polyethylene, high molecular, high-density laminated pouches.

28.3 Raita

It is made from dahi and served as an additional dish with meals. It is consumed with rice or roti. To prepare raita, dahi is lightly beaten, spiced and salted to taste. Optional ingredients added to this base include boiled and diced potatoes, raw onion pieces, grated raw cucumber, tomatoes, carrots, pumpkin, ginger, grated coconut and roasted cumin seeds or fried mustard seeds. Sometimes pieces of fruit like banana and mango may be incorporated after adding sugar and cardamom. Raita containing fried besan (gram flour) or Black gram dal flour granules is particularly popular. Usually, raita is consumed in a freshform.

At times small quantity of milk is added to dahi to develop a soft consistency. It is mixed with salt, black pepper and fried mustard seeds or roasted cumin seeds. The boiled or raw vegetables or besan / moong granules are then added and mixed thoroughly. Fruits may be added at this stage. The mixture is garnished with a little red pepper, garam masala and chopped mint / coriander leaves and allowed to stand undisturbed for a few minutes to equilibrate and develop uniform flavour.
Depending on regional preferences the quality and optional ingredients added will vary. For example, the ginger curd of Kerala is a thick ginger-based raita containing pieces of chopped ginger, green chilles and salt.

28.4 Dahiwada

Dahiwada is eaten as a snack or may accompany a meal as a side dish. To prepare this dish, deep fried black gram dal batter patties (wada) are dipped in dahi and allowed to soak. They are usually garnished with sweet chutney prepared from tamarind and jaggery.

28.4.1 Preparation of dahiwada

The ingredients needed are 500 g of black gram dal, small amount of red chilli powder, 500 g of dahi, frying oil, salt, ginger and other spices. The dal is soaked in water overnight. It is then drained and ground to a thick batter, using as little water as possible. It is mixed with spices and shaped into patties of 5-7 cm diameter and 1 cm thickness. Nutritionally rich wadas are prepared by placing nut pieces in the centre before frying.

The patties are fried in ghee or oil at 150°C until they are cooked properly. They are soaked in salt water for 10 minutes and excessive water is squeezed out. This process assists in the absorption of stirred dahi, which is beaten to a thinner consistency after addition of salt and spices. The patties (wada) are soaked in the beaten dahi. The patties should be covered completely with dahi to ensure full absorption of dahi liquor by the patties. Before serving, dahiwada is garnished with, chilli powder and sometimes with chopped mint leaves. A tamarind sauce is prepared separately by using tamarind pulp and jaggery. Dahiwadas are garnished with tamarind sauce before serving.

28.5 Raabadi

Rabadi is a fermented indigenous food of India especially useful for low and average income rural people who have an easy access to buttermilk. It is popular is North-Western semi-arid regions of India and can be prepared by mixing and fermenting flour of wheat, pearl millet, barley or maize with buttermilk in summer months at room temperature (40-45̊C) for 4-6 h. The fermented product is boiled, salted to taste, cooled and consumed. It is a lactic acid fermented food in which lactose undergoes acid fermentation naturally and readily (Gupta, 1989).
Cereals/millets have potential to be incorporated in probiotic dairy foods formulation because of their richness in fiber, oligosaccharides, free amino acids and certain minerals which promote the growth of probiotic bacteria. Human-derived strains of L. reuteri, L. plantarum, L. acidophilus, and a L. fermentum strain isolated from cereals when cultured in malt, barley, and wheat extracts exhibited better cell growth in malt medium than in barley and wheat extracts due to the higher proportion of maltose, sucrose, glucose, and fructose (Charalampopoulos et al., 2002b; Charalampopoulos and Pandiella, 2010).

Another research work carried out on rabadi preparation using pearl millet at NDRI, Karnal by Modha, H et al., (2011). Skim milk and flour of 24 h germinated pearl millet grains (PMG-24 h) were used as sources of solids. Flour of PMG-24 h was mixed in skim milk before fermentation and level of flour and water were determined using Response Surface Methodology (RSM) with central composite rotatable design (CCRD). The product developed using 5.3% flour gave the most acceptable product. For further stabilization during storage, pectin and/or carboxy methyl cellulose were tried at different levels and a level of 0.6% pectin was selected. The standardized product was packaged in glass bottles and stored under refrigeration (5-7 degrees C). The researchers concluded the shelflife of the product as 7 days at refrigerated temperature.

References

Hiral Modha and Dharam Pal. (2011). Optimization of Rabadi-like Fermented Milk Beverage Using Pearl Millet. Journal of Food Science and Technology, Vol.48 No.2. April 2011 [Page 190-196].
Gupta M (1989) A Study on Nutritional and Sensory Evaluation of Rabadi from Cereals. M Sc Thesis, Haryana. Agricultural University, Hisar, India.
Charalampopoulos, D. and Pandiella, S.S. 2010. Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage. LWT - Food Sci. and Technol., 43:431–435
Charalampopoulos, D., Wang, R., Pandiella, S.S. and Webb, C. 2002a. Application of cereals and cereal components in functional foods: a review. Int. J. Food Microbiol., 79:131– 141.