Chitranna & lemon rice Gojju


you need to squeeze the lemon juice and upload finely chopped coriander leaves for freshness. Adding lemon juice and coriander leaves at once to the premix might not be an excellent option. And subsequently upload it simply earlier than consuming.


for lemon rice gojju:

  • ¼ cup oil
  • ½ cup peanut
  • 1 tbsp mustard
  • 2 tbsp urad dal
  • 2 tbsp chana dal
  • 1 tbsp cumin
  • 2-2 chilli (chopped)
  • 2 inch ginger (finely chopped)
  • 2-2 tbsp curry leaves (chopped)
  • 2 dried crimson chilli (chopped)
  • ¾ tsp hing
  • 1 tsp turmeric
  • 2 tbsp salt

for chitranna:

  • 2 cup leftover rice
  • ½ lemon
  • 2 tbsp coriander (finely chopped)


In a pan warm ¼ cup oil and roast ½ cup peanut till it turns crunchy.
upload 1 tbsp mustard, 2 tbsp urad dal, 2 tbsp chana dal and 1 tbsp cumin.
splutter tempering preserving the flame on low.
now upload three chilli, 2 inch ginger and roast properly. roast in batches for uniform frying.
in addition upload three tbsp curry leaves, 2 dried crimson chilli and fry till it tunrs crunchy.
flip off the flame and upload ¾ tsp hing, 1 tsp turmeric and a couple of tbsp salt.
blend properly ensuring the whole lot is properly combined. warmness of the pan is sufficient for turmeric to cook.
switch to an hermetic box and lemon rice gojju is prepared to keep upto a month.
the way to make lemon rice chitranna:
firstly, take three cup of leftover rice and upload 2 tbsp organized lemon rice gojju.
additionally upload ½ lemon and a couple of tbsp coriander. blend properly.
finally, experience lemon rice with coconut chutney.


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